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1
In a skillet fry up the ground pork, drain and set aside.
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2
In a large pot, heat the sesame oil on medium high heat.
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3
Add the cabbage, pepper, green pepper, carrots, celery, and onions.
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4
Sprinkle with Accent and stir well.
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5
Stir fry until the vegetables becomes tender.
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6
Now add the ground pork and mix well with the veggies.
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7
In a small cup, mix the soy sauce, water, and the cornstarch. Mix until the cornstarch has dissolved and the liquid is smooth.
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8
Add the liquid a little at a time, after you add a small amount of the soy sauce mixture, mix the meat/veggie mixture well, add a little more, and stir again. Keep doing this until you used all the soy sauce/cornstarch mixture up.
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9
At the this point, the mixture will be wet but thick, but there should be no liquid it in, just wet and thick.
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10
Let this mixture completely cool to room temperature, or you can put it in fridge overnight.
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11
Once the mixture has cooled, you are now ready to roll the egg rolls.
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12
Roll the egg rolls according to the directions on the egg roll wrappers package if you are not familiar on how to roll them.
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13
Fry the wrapped egg rolls in oil that has been heated to 350 degrees in a deep fryer for 3 minutes, if you are using a skillet to fry them, just turn them over half way through the cooking to cook both sides.
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14
Or you can store the un-fried egg rolls in the freezer in a freezer zip lock bag, and you can have egg rolls anytime you want.
