Pork Egg Rolls

Oh Lordy, if Crab Rangoon is good, Egg rolls are even GOODER!

Kidding aside, I adore egg rolls. I simply adore them. Here in New Mexico they have one’s called “green chile” egg rolls, which simply means that they add some green chile salsa to the mix. You can too if you wish but I made these the old-fashioned way.

Again, it’s a bit time consuming, but these freeze up perfectly. Also extra egg roll wrappers that you don’t use? Just wrap in Saran wrap and put in a freezer bag and freeze. They defrost with no problem and so you need not waste any.


  • 1 lb ground pork
  • 2 carrots, shredded
  • 1 18 oz can bean sprouts or fresh from a bag, extremely well drained, patted dry
  • 4 scallions, chopped
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • salt and pepper 1/2 tsp each
  • 1 pkg egg roll wrappers
  • canola oil for frying


  1. Place the pork in a skillet and brown on medium heat.
  2. Add the carrots and scallions, and ginger.
  3. When the meat is cooked through, transfer all this to a food processor.
  4. Add the balance of the ingredients and pulse a few times until mixed.  You don’t want a paste, but merely to break up the meat which tends to clump, and distribute all the other ingredients evenly.
  5. Set aside to cool.
  6. In a small fry pan, place about 1 inch of oil and heat to between 350-375°.
  7. When meat mixture is cool enough to handle, lay out a wrapper, placing about a tablespoon of the meat in the middle of the wrapper. Working from a corner, fold the corner over the meat, then tuck in the sides, and roll to the end. Have a small dish of water along side. Did a finger in the water, and paint the edges up on each side about 1 1/2 inches. Roll the eggroll to the tip and press a bit to make sure it’s secure.
  8. Do all this way.
  9. Place 2 at a time into the oil. Just leave long enough to brown, and then turn over. Brown on the other side. Remove to a cooling rack which has been placed on a paper towelling lined cookie sheet. Continue until all are done.
  10. Freeze all you don’t need by letting them cool completely and then placing in a freezer bag. Remove as needed. To reheat, place them on a cookie sheet, frozen into a 425° oven for about 20 minutes.

Serves: I get about 15 or so.

NOTE: you can of course vary this by using shrimp instead of pork, or ground beef, or make it vegetarian. You can also use other veggies of your choice. Cabbage is a good choice. Just shred to a thin and small size.



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