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Chinese Cabbage Egg Rolls

            Chinese Cabbage Egg Rolls

3 ½ oz. bean thread noodles                                           ½ lb. ground pork

1 cup finely chopped green onions                                  2 cups finely shredded Chinese Cabbage

1 egg, beaten                                                                 1 tablespoon sesame oil

Salt & pepper to taste                                                    1 pound egg roll wrappers

2 egg whites, beaten                                                      oil for frying

            Soak noodles in hot water 15 minutes. Drain well; chop.  Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper.  Place egg roll wrapper on work surface with one corner pointed toward you.  Place 2 heaping tablespoons filling near bottom corner, shaping mixture to look like a cigar.  Roll wrapper (lower end) over meat to middle of wrapper.  Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers.  Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 min. Drain on paper towels.  Serve with Hmong hot dipping sauce. Makes 20-25 egg rolls.

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