Homemade Pork And Vegetable Egg Rolls With Sweet And Sour Dipping Sauce Recipes

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MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE



Mom's Egg Rolls with Sweet and Sour Sauce image

It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce.

Provided by By Jessica Walker

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 16

Sweet and Sour Sauce
3/4 cup sugar
1/3 cup ketchup
2/3 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 cup vinegar
3 1/2 tablespoons cornstarch
1/3 cup water
1 lb ground beef
1/2 cup chopped white onion
3 green onions, chopped
1 bag (16 oz) coleslaw mix
Soy sauce
1 package (1 lb) egg roll skins
Vegetable oil

Steps:

  • To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
  • In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
  • To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
  • Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
  • While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
  • In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.

Nutrition Facts : ServingSize 1 Serving

HOMEMADE PORK AND VEGETABLE EGG ROLLS WITH SWEET AND SOUR DIPPING SAUCE



Homemade Pork and Vegetable Egg Rolls with Sweet and Sour Dipping Sauce image

These homemade pork and vegetable egg rolls feature a filling of Chinese roast pork, cabbage, and carrots, and can be fried or baked based on preference.

Provided by Victoria

Categories     Appetizer     Snack

Time 1h10m

Number Of Ingredients 23

1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons water
2 tablespoons oyster sauce
1 tablespoon soy sauce ((preferably low-sodium))
1 tablespoon canola or vegetable oil
3 scallions (white and green parts) (sliced)
3 cups lightly packed finely shredded/sliced Napa/Chinese cabbage ((omit thick center spines))
1 ½ cups finely chopped celery
1 ½ cups shredded carrot ((about 2 carrots depending on size))
¾ pound Char Siu (Chinese BBQ pork), homemade or store-bought, (cut into 1 ½-inch-long thin matchsticks)
1 ½ tablespoons cornstarch dissolved in 2 tablespoons water
½ cup water
¼ cup sugar
3 tablespoons unseasoned rice vinegar or cider vinegar
1 tablespoon ketchup
1 tablespoon soy sauce ((preferably low-sodium))
¼ teaspoon kosher salt
2 teaspoons cornstarch dissolved in 2 tablespoons water
18 egg roll wrappers
1 large egg, (lightly beaten)
Canola, vegetable, or peanut oil (for deep-frying)

Steps:

  • To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
  • Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
  • Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
  • To assemble the egg rolls: Place an egg roll wrapper on a work surface with the points facing 12, 3, 6, and 9 o'clock. Place ¼ cup of filling just below the center of the wrapper in a horizontal log shape going from 9 o'clock to 3 o'clock, but leaving about 1 ½ inches on either side for folding over. Fold over the bottom of the wrapper, brush the upper edges with egg wash, then fold in the sides of the wrapper. Roll tightly from the bottom up to seal and finish, forming a cigar shape. Set the finished rolls, seam side up, on a baking sheet and cover with a kitchen towel or lightly damp paper towel to prevent drying.
  • To fry egg rolls: Line a sheet pan with paper towels and then place a metal rack over the top. Heat 1 ½ inches of oil in a deep skillet or pot over medium-high heat to about 375°F on a deep-fry thermometer. Slide in a few rolls and fry for about 3 minutes flipping halfway through or gently pressing down to submerge (they may be stubborn flipping over) until golden brown and crisp. Remove from the oil and drain on the metal rack set over the paper towels. Repeat with the other rolls. Be sure not to add too many rolls at once since it will lower the oil temperature suddenly. Try to keep it at or around 375°F throughout the cooking process by adjusting the heat as necessary.
  • To bake egg rolls: Preheat the oven to 425°F and lightly oil a baking sheet. Place the egg rolls on the oiled baking sheet and brush them all over with more oil. Bake for 10 to 12 minutes on one side, then flip them over and bake for another 10 minutes until golden brown on the top and bottom (they wont really brown on the sides the same way they do when fried).
  • Serve hot, whole or cut in half with the sweet and sour dipping sauce.

Nutrition Facts : Calories 198 kcal, ServingSize 1 roll with 1 tablespoon sauce, Carbohydrate 25 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 602 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g

SWEET AND SOUR DIPPING SAUCE



Sweet and Sour Dipping Sauce image

A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.

Provided by Jackie Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 7m

Yield 8

Number Of Ingredients 7

1 teaspoon cornstarch
⅓ cup distilled white vinegar
2 teaspoons vegetable oil
⅔ cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste

Steps:

  • In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 8.9 g, Fat 1.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 43.6 mg, Sugar 7.9 g

PORK EGG ROLLS



Pork Egg Rolls image

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 egg rolls.

Number Of Ingredients 21

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.

SWEET AND SOUR SAUCE (FOR DIPPING EGG ROLLS AND MORE)



Sweet and Sour Sauce (For Dipping Egg Rolls and More) image

Use this tasty sauce as a dip for egg rolls, crab rangoon, spring rolls...most crispy Asian appetizers will go well with this.

Provided by PalatablePastime

Categories     Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup pineapple preserves
2 tablespoons vinegar
2 tablespoons pineapple juice
2 teaspoons soy sauce
2 teaspoons ketchup
1 1/2 teaspoons cornstarch
1/2 teaspoon mild paprika

Steps:

  • Place pineapple preserves in a small saucepan.
  • Whisk together the remaining ingredients and stir in .
  • Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
  • Remove from heat and cool before using.

Nutrition Facts : Calories 668.6, Fat 0.5, SaturatedFat 0.1, Sodium 1110.9, Carbohydrate 162, Fiber 3.2, Sugar 111, Protein 3.1

PORK EGG ROLLS WITH SWEET AND SOUR SAUCE



Pork Egg Rolls With Sweet and Sour Sauce image

Make and share this Pork Egg Rolls With Sweet and Sour Sauce recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 lb ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons vegetable oil
1/2 cup baby shrimp, chopped
1/2 cup water chestnut, chopped
1/2 cup bean sprouts, chopped
1 garlic clove, minced
2 -3 tablespoons soy sauce
1 teaspoon sugar
8 refrigerated egg roll wraps
oil (for frying)
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice (optional)
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
  • In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
  • Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
  • Remove from the heat.
  • Position egg roll wrappers with a corner facing you.
  • Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
  • In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  • For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 350.1, Fat 11.5, SaturatedFat 3, Cholesterol 29.6, Sodium 472.3, Carbohydrate 49.9, Fiber 1.4, Sugar 26.9, Protein 11.5

PORK EGG ROLLS WITH SWEET AND SOUR SAUCE



Pork Egg Rolls with Sweet and Sour Sauce image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 20 egg rolls

Number Of Ingredients 35

2 tablespoons vegetable oil
1 pound ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound bok choy, shredded
1/2 pound medium shrimp, peeled, deveined and chopped
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1 1/4 cups Sweet and Sour Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch

Steps:

  • Preheat the fryer.
  • In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
  • To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
  • Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.
  • Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
  • Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD



Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 32

2 tablespoons canola oil, plus additional for deep frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 serrano chiles, stemmed and finely chopped
1/2 pound ground pork (may substitute ground turkey)
1 cup shredded Chinese cabbage
1 cup bamboo shoots, rinsed and julienned
4 tablespoons soy sauce
1 cup black mushrooms, soaked and julienned
2 tablespoons Shaoxing wine
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper
1 cup chopped scallions, both white and green parts
1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
1 (1-pound) package egg roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Sweet and Sour Sauce, recipe follows
Spicy Mustard, recipe follows
1/3 cup rice wine vinegar
2 teaspoons soy sauce
2 tablespoons Shaoxing wine
2 cups fresh pineapple juice
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon red chile flakes
3/4 cups pineapple, cut into cubes
1/2 cup mango, cut into cubes
1/4 cup each red and green peppers, 1/2 inch dice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
1/3 cup dry mustard, mixed with 1/4 cup water
1/3 cup Dijon mustard
1 tablespoon sugar

Steps:

  • Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
  • Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
  • Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
  • Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
  • To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
  • In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
  • In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

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