Pie? Nope, Egg Rolls!

Did I say something yesterday about cherry pie? I meant egg rolls. Delicious, crispy, light, cabbage, pork, and carrot filled egg rolls. That's what I really meant to say I was making today. Don't get me wrong, I may still make the pie today but I got up at 4:30am with a burning desire to create and consume egg rolls. Probably because I have had all the supplies for a whole day and they've been taunting me. Also because I was out of easy things to throw in a bento box for Tora's lunch. He works so hard! Anyway, on to the recipe!

Before I got started I did a quick search for an egg roll recipe that I could skim over and alter as I saw fit. This one: http://allrecipes.com/recipe/14704/best-egg-rolls/ is really quite good and you're welcome to use it if you'd like. It's the basis of my (super tasty) egg roll recipe and I couldn't have gotten here without it.  So, Thank you Allrecipes.com for your contribution.

Here's my ingredient list
1/2 head of shredded cabbage
4 large carrots shredded
1/2 large red onion diced
3 green onions chopped
1 lb ground pork
1 tsp ground ginger
1 tsp granulated garlic
1/4 tsp black pepper
2 T soy sauce
2 T mirin (Asian market find)
1 package egg roll wrappers
Water to seal the edges
Fry oil

1. Prep all the veggies and put them in a large mixing bowl. Reserve the green onions for the pork.

2. Combine green onions, pork, ginger, garlic, and black pepper and cook until no longer pink. Add soy sauce and mirin, reduce heat to medium, and simmer. Stir occasionally. Cook until all liquid is absorbed into the meat and set aside.

3. Heat oil in deep fryer over medium high heat

4. Mix pork into veggies then assemble egg rolls while oil is heating by placing 2-3 T of filling in the center of an egg roll wrapper, use a brush to dampen edges of egg roll wrapper, then fold corner closest to you over filling, then fold each of the sides toward the center, and roll forward until completely sealed.

5. When oil is heated to 350*F slide egg rolls in and fry for about 4-5 minutes flipping frequently until golden brown. Carefully remove egg rolls and drain over paper towels. Serve warm with your favorite dipping sauce.

All the chopped cabbage and onion. My bowl looks like it might be too small

Shredded carrots are so pretty, and see that grater? It's the best! All metal so I can run it through the dishwasher without worrying about plastic wearing out. 

Look at all the different colors! Savory pork, sweet carrots, spicy onions, and crunchy cabbage just waiting to be rolled up! 

It's so important to get all the edges wet so that the egg roll doesn't fall apart in the fryer. 

First one in! Check out my set up for draining. There's a cookie sheet with paper towel and a cooling rack on top. I kinda felt like a genius when I put that together. 

The very first finished product after cooling. I may be odd but I like my egg rolls with spicy mustard. You eat yours with whatever you like best. These delicious little fried treats can even be eaten on the run as my children are prone to doing LOL! I hope you enjoy this recipe!!