Junkie Eggroll Recipe

Junkie Eggrolls

Makes 12 Eggrolls

1 lb. ground pork, salad shrimp, chicken, or tofu

4 cups shredded cabbage (add some purple for fun)

1 large carrot, shredded

1 medium sweet onion, chopped or diced (depends on preference here)

3 cloves garlic, minced

3 tsp. fresh ginger root, grated (fresh means fresh people!)

1 Tbsp. cornstarch

2 Tbsp. soy sauce

1 1/2 Tbsp. molasses

2 Tbsp. vegetable oil

1 quart oil for frying (you can also bake these)

1 1/2 (14 oz.) packages egg roll wrappers

Preparation

Cook pork (or other protein) in a large wok (or pan, whatever you have) over medium-high heat. Drain and set aside.

In a large bowl, mix the cabbage, carrot, onion, garlic and ginger.

In a small bowl, add the cornstarch, soy sauce, and molasses.  Mix until smooth.  It will thicken slightly.

Heat the 2 tablespoons oil in wok or large fry pan.  Drop in cabbage mixture in batches, cooking each 3 to 4 minutes, until tender.  

Return the vegetables to the large bowl, and mix in protein.  

Stir in the cornstarch soy molasses mixture.

Heat 1 quart oil in a deep fryer to 365⁰

Or

Preheat oven to 425⁰ and lightly grease a baking sheet if baking them.

Drop about 1 Tbsp. of filling in the center of each wrapper.  

Fold a corner of wrapper over filling.  Fold wrapper sides over the filling. The eggroll package normally gives you a good “how to” with pictures so you can see how to roll them.

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels.

Or

If you’re baking the rolls, be sure you spray them with nonstick cooking spray.  Bake in the oven until lightly browned, 10 to 15 minutes.  I go in and turn them after about 8 minutes so they bake evenly.

Note:  You can also freeze them…here’s how.

1. If you have uncooked egg rolls, wrap each egg rolls individually in foil

2. Place the wrapped egg rolls in a re-sealable plastic bag and freeze.

3. When you are ready to cook them, thaw the frozen egg rolls in the fridge.

4. Deep-fry the egg rolls according to recipe directions.

5. For cooked egg rolls, allow them to cool and wrap in foil.

6. Place the wrapped egg rolls in a re-sealable plastic bag and freeze.

7. Reheat the egg rolls in the oven or fry again without thawing.