Roast Pork Shrimp And Cabbage Egg Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COPYCAT TAKEOUT EGG ROLLS



Copycat Takeout Egg Rolls image

Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe-a 100% accurate, easy-to-follow egg roll recipe to make at home!

Provided by Bill

Categories     Appetizers and Snacks

Time 2h

Number Of Ingredients 15

8 cups savoy cabbage ((shredded))
8 cups green cabbage ((shredded))
2 cups carrot ((shredded))
2 cups celery ((shredded))
3 scallions ((chopped))
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons peanut or vegetable oil ((plus more, for frying))
1/4 teaspoon five spice powder ((optional))
1/4 teaspoon white pepper
3 cups roast pork
2 cups cooked shrimp ((chopped, optional))
1 package egg roll wrappers ((about 24 pieces))
1 egg ((beaten))

Steps:

  • Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
  • Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
  • To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
  • In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
  • Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 582 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BEST PORK AND/OR SHRIMP EGG ROLLS



Best Pork And/Or Shrimp Egg Rolls image

From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)

Provided by 2Bleu

Categories     Pork

Time 30m

Yield 12 egg rolls, 12 serving(s)

Number Of Ingredients 20

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

Steps:

  • In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
  • Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
  • Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
  • Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
  • Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

CHINESE EGG ROLLS



Chinese Egg Rolls image

Categories     Mushroom     Pork     Appetizer     Fry     Kid-Friendly     Shrimp     Carrot     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free     Small Plates

Yield Makes about 24

Number Of Ingredients 19

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
2 medium carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Accompaniments: Asian sweet chile sauce; Chinese mustard
Special Equipment
a deep-fat thermometer

Steps:

  • Make filling:
  • Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
  • Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
  • Make egg rolls:
  • Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
  • Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
  • Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.

TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY



Takeout-Style Shrimp & Pork Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrots, chopped scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, raw shrimp, ground pork, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 16

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrots
½ cup chopped scallions
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
½ lb raw shrimp, peeled and deveined, chopped
½ lb ground pork
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

  • Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  • In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  • Then, fold in the chopped shrimp and ground pork until just incorporated.
  • Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  • Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  • Enjoy!

Nutrition Facts : Calories 165 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram

PORK AND SHRIMP EGG ROLLS



Pork and Shrimp Egg Rolls image

My entire family loves these egg rolls. I have no idea where this particular recipe came from. Perhaps I "stole" it from someone, perhaps I got it out of a recipe book or magazine, or maybe I got it off the Internet back in its infancy. Somehow, I have a feeling that it may be bits and pieces of all these sources. In any case, this is the recipe I have made for many years and I am sticking to it! I truly hope you enjoy it because these eggs rolls are awesome.

Provided by Fabio

Categories     Pork

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 15

1 large green cabbage head (large shredded into thin strips)
12 ounces mung bean sprouts
1 1/2 lbs raw shrimp (peeled and de-veined. For this particular recipe, I used the extra small, 240 count. I normally use )
1 1/2 lbs pork steaks (Cut into about 1/4 to 1/2 inch cubes. I prefer mine on the larger side)
2 large white onions (Chopped)
6 garlic cloves (finely minced)
2 carrots (Shredded)
1/4 cup soy sauce (Your choice)
2 tablespoons teriyaki sauce
3 teaspoons ginger powder
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons virgin olive oil
50 egg roll wraps (I use the 20 count packages so I always have extras. Just put the opened package in a zipper bag and)
oil or shortening (for frying)

Steps:

  • - Heat the olive oil in a very large frying pan* and drop the pork cubes into it. Add 2 tablespoons of Teriyaki sauce, a pinch or two of salt and cook until well browned.
  • - Add the shredded cabbage, bean sprouts, onions, garlic and carrots. Stir thoroughly and then add the remaining 2 tablespoons of virgin olive oil over the top. Stir thoroughly again. Other cooks like to mix the meat with the raw veggies and let the final frying cook the vegetables. However, I like to cook them a little first to get rid of some of the moisture (especially in the cabbage and sprouts). I have found that, if I get rid of some of the moisture first, the veggies will not shrink as much inside the wrapper later during frying and gives me a much firmer roll without large, empty pockets of air.
  • - Sprinkle the Kosher salt, ginger and black pepper over the top. Add the soy sauce and stir until everything is evenly distributed.
  • - Stir the mixture well several times until the cabbage becomes somewhat soft.
  • - When the mixture has reached the desired consistency, turn off the heat and add the shrimp. Stir well and allow mixture to rest for about 10 minutes.
  • - Have a small bowl of water ready. Take an egg roll wrapper out of the package; lay it flat so that one of the corners is pointing at your belly. Dip your fingers into the bowl of water and run them along all four edges of the wrapper so that they are all nice and moist.
  • - Place (approximately) 2 to 3 tablespoons of the filling in the middle of the wrapper so that it forms an elongated hill that comes to about 1 inch from the left and right sides. Fold the bottom corner (the one near your belly) over the mixture and press the corner lightly into the middle of the wrapper. Fold the left and right corners of the rolled wrapper so they end up pointing at each other on top of the folded wrapper. Using slight pressure from your fingers, "roll" the wrapped mixture towards the top until you end up with your roll. Keep it as tight as possible as you roll but not too much or you may break the wrapper and it will be a mess when you fry it. (Holy Mung Beans, Batman! I hope that makes sense!).
  • - FOR FRYING: I use vegetable shortening or canola oil, whichever I have on hand at the time. I also use my deep fryer but, in a pinch, I have used a deep frying pan with enough frying oil in it to completely cover the egg rolls. I have also heard that peanut oil does a great job but I am a cheapskate and don't want to spend the extra bucks.
  • - Fry on medium-high heat. I have found that anything lower makes the wrappers a little soft and chewy and I like mine nice and crispy.
  • - Now, you will find that egg rolls can be temperamental and some will follow basic orders but some won't. As you fry a batch, you will find that some of your egg rolls have turned over by themselves and some have not. You will also find that some will stay in the position once you turn them but some will absolutely refuse to turn; it seems that no matter how many times you turn them, they will turn back leaving the whitish, uncooked belly exposed. For those rebels, you may need to turn them and hold them under the oil with your utensil until they stay turned.
  • - Fry until golden brown and "bumpy". Place on top of a cookie sheet covered with a thick layer of paper towels and let them "drain" for 10 minutes or so. Serve and enjoy!
  • *I use my big Paella pan (see picture) which requires three burners to use. Otherwise, you may need to cook the filling in a couple of batches if your frying pan is not big enough. At times, your frying pan may not appear to be big enough but, after the cabbage and bean sprouts cook for a few minutes, the mixture will shrink so you may be able to keep adding the fresh veggies slowly and cook it all in one batch.).
  • HINT: When filling the egg rolls, I place my frying pan (or Paella pan) on a flat counter. Then, I place a piece of board about 1.5 inches thick under one side of the pan. This puts the pan on a slight angle which allows the juices and sauce to drain to the lower end. I then start using the filling from the higher side with a slotted spoon. This method allows me to use dryer filling without the sloppiness of wet cabbage.

VIETNAM STYLE PORK AND SHRIMP EGG ROLLS



Vietnam Style Pork and Shrimp Egg Rolls image

Everyone loves these. Easy to make. This is half of what I usually make because I have to share with neighbors when I make them and co-workers. Best when served while hot ok when re-heated in microwave (not crispy) better when re-heated in the oven on a baking dish or foil. If you have a favorate veggie add it also. You can use chicken or ground beef. A friend of mine uses brats (she's German) bur t I prefer the pork and shrimp. A Vietnamese woman tought me this many years ago.

Provided by spoolbaby2

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (4 ounce) bag bean threads
1 (16 ounce) bag Coleslaw (cabbage and carrot mix)
1 (8 ounce) bag frozen salad shrimp
1 lb ground pork
1 large onion (diced)
2 garlic cloves (diced )
2 tablespoons fish sauce
1 teaspoon sugar
6 ounces bean sprouts
3 eggs
2 tablespoons black pepper
1 teaspoon salt
40 egg roll wraps

Steps:

  • Put two bundles of bean thread in a bowl of hot water to soften. Clean and add all other ingredients in a large bowl. Drain bean thread and cut into 3-4 inch lengths. I just hold it above the bowl and cut with sissors. Mix well. place about 3 spoons in center of wrapper and fold over one side then both ends and roll. Use the liquid in the bottom of the mix to seal wrapper. Heat oil and fry turning until golden brown. Beacuse your dealing with raw pok do not make these much larger around than a quarter. I don't measure but this should be very close.

Nutrition Facts : Calories 1005.6, Fat 24.2, SaturatedFat 7.6, Cholesterol 260, Sodium 2238.6, Carbohydrate 140.3, Fiber 6.4, Sugar 3.4, Protein 53.9

SHRIMP AND PORK EGG ROLLS



Shrimp and Pork Egg Rolls image

This is one of my oldest recipes. I have also made it with duck instead of pork. Both turn out wonderfully. The secret is to finely chop all of the vegetables so that you get a bite of everything in every bite. The egg rolls can be fried, but they are also good steamed. I usually freeze about half, and they generally freeze well.

Provided by rebecca_wigginshotm

Categories     Lunch/Snacks

Time 1h45m

Yield 36 serving(s)

Number Of Ingredients 20

1 lb pork
1 lb shrimp, shelled
8 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon black pepper
3 stalks celery, finely chopped
1 (6 ounce) can water chestnuts, finely chopped
1 (6 ounce) can bamboo shoots, finely chopped
1 large carrot, shredded
1 1/2 cups cabbage, shredded
1 1/2 cups bean sprouts, rinsed
1 1/2 tablespoons ginger, freshly grated
10 dried shiitake mushrooms
4 Chinese black mushrooms
1/2 teaspoon salt
1 tablespoon sesame oil
2 tablespoons canola oil
36 egg roll wraps
1 egg
1/4 cup cornstarch

Steps:

  • Using a meat grinder, grind the shrimp and pork together and set aside. Soak the mushrooms and tree ear in hot water for ten minutes then chop finely.
  • Cooking the meat mixture: Heat a wok or large frying pan over high heat until very hot. Add the pork and cook for about two minutes until it is no longer pink. Add the shrimp and cook for another two minutes until it is pink. Add the scallions, soy sauce and black pepper. Cook until the liquid has evaporated. Strain the excess fat off the meat and then spread on a large plate or cookie sheet to cool.
  • Cooking the vegetables: With the same wok, heat the two tablespoons of canola oil over high heat. Add the ginger, water chestnuts, bamoo shoots and mushrooms and cook for two minutes. Add the celery and carrots and cook for another minute. Add the cabbage and bean sprouts and cook until the cabbage starts to wilt. Remove from heat and strain any excess liquid off the vegetable mixture and spread over the meat mixture. Drizzle sesame oil over the mixture. Cool.
  • Prepare your work area: Once the mixture has cooled down, mix the two mixtures together. Beat an egg and place in a bowl on a large work surface next to the egg roll wrappers. Place a sheet of waxed paper on a cookie sheet and dust with corn starch.
  • To fill the egg rolls: Take one wrapper and place it in front of you forming a diamond shape. Brush the top two edges of the wrapper with egg. Spread a small handful of the filling just below the middle of the wrapper. Pull the bottom of the wrapper up over the filling and tuck it around the filling. brush the two ends of the wrapper on either side of the filling with more egg. Bring each side up over the top the filled portion. Roll up, tucking the wrapper up to form a tight roll.
  • Cooking the rolls: If you are going to fry the rolls, heat a few inches of oil in a heavy pot or dutch oven to 375 degrees. Drop about 4-6 rolls at a time in the oil and cook till golden brown on both sides. If steaming the rolls, steam in a steamer lined with lettuce leaves to prevent steaming for about 5 minutes.

Nutrition Facts : Calories 163.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 44.1, Sodium 343.3, Carbohydrate 22.8, Fiber 1.4, Sugar 1.1, Protein 10.4

More about "roast pork shrimp and cabbage egg rolls recipes"

PORK AND SHRIMP EGG ROLLS - RECIPE - COOKS.COM
In skillet stir-fry pork and garlic in tablespoon hot oil (drain). Add vegetables and stir-fry for 3 or 4 minutes more. Drain shrimp and chop. In a bowl combine shrimp, pork-vegetable mixture, egg, …
From cooks.com


EGG ROLLS (REAL CHINESE TAKEOUT RECIPE!) - ASIAN RECIPES
Jan 7, 2024 Egg rolls are fried, savory rolls, generally filled with cabbage, chopped Chinese roast pork, and sometimes shrimp. Egg Rolls (Real Chinese Takeout Recipe!) 154 The wheat …
From asianrecipes.ca


ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS - BIGOVEN
Jan 1, 2004 Roll t ightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until …
From bigoven.com


SHRIMP, PORK & CHICKEN EGG ROLLS | SUMPTUOUS SPOONFULS
Mar 16, 2015 Preheat the oven to 350 F. Spray a baking sheet with cooking spray. In a small bowl, mix the vegetable and sesame oil with the garlic and set aside while you prepare the other vegies.
From sumptuousspoonfuls.com


CLASSIC PORK AND SHRIMP EGG ROLLS RECIPE - VICE
Feb 3, 2021 Working in batches, cook the egg rolls, turning as needed, until lightly golden, about 5 minutes. Transfer to a cooling rack set over a sheet tray and increase the temperature to 375°F.
From vice.com


ROAST PORK, SHRIMP & CABBAGE EGG ROLLS - MORERECIPES.COM
Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and …
From morerecipes.com


PORK AND SHRIMP EGG ROLLS - DISH OFF THE BLOCK
Add the shrimp to the pan and cook for 1 more minute, stirring until shrimp starts to turn pink (note – shrimp does not need to be cooked through). Combine the soy sauce, oyster sauce, sugar, and remaining ½ teaspoon of salt in a small …
From dishofftheblock.com


SHRIMP AND PORK EGGROLLS - THE PREPARED PANTRY BLOG
Aug 27, 2020 You can choose to use shrimp or pork in your egg rolls or just use both– that’s the way to do it. Pork and Shrimp Egg Rolls. Ingredients. 1/2 pound ground pork; 2 tablespoons freshly grated ginger; 1/4 teaspoon salt; 1 medium …
From blog.preparedpantry.com


ROAST PORK SHRIMP AND CABBAGE EGG ROLLS RECIPES
Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. …
From tfrecipes.com


ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS RECIPE - COOKING INDEX
Recipe Instructions. In a wok set over moderately high heat, heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 …
From cookingindex.com


ROAST PORK SHRIMP AND CABBAGE EGG ROLLS - MYRECIPESCRAPBOOK.COM
My Recipe Scrapbook .com Roast Pork Shrimp and Cabbage Egg Rolls Try this Roast Pork Shrimp and Cabbage Egg Rolls recipe or post your own recipe for Roast Pork Shrimp and …
From myrecipescrapbook.com


COOKING CHANNEL - FOOD NETWORK
These tastemakers ring in the Festival of Lights with time-honored family recipes, epic dessert platters, fine wine and more. 3 Fun Recipes "Rick and Morty" Fans Will Love By: Alexandra …
From foodnetwork.com


EGG ROLL IN A BOWL WITH SHRIMP AND PORK - LOW CARB …
Sep 29, 2017 For this egg roll in a bowl I used already chopped and bagged slaw mix. You could definitely use a head of cabbage as well. I love using ginger paste instead of fresh ginger because it is so easy! If you use fresh ginger, be …
From jenniferbanz.com


Related Search