Asian Dim Sum or Just Egg Roll Fun?

Yummy yummy egg rolls...............mmmm good. This is one of the few dishes I do well Asian style.

Egg rolls are fun to play with because you can really almost stuff anything in them, today is one of my quick and easy pork mix for a egg roll fast fix.

Pork and Cabbage Spring Roll

8 Egg roll wrappers

1 Lb of ground pork

1 Cup of chopped cremini mushrooms

1 Cup of shredded cabbage

1/8 Cup of soy sauce

1 Clove of garlic crushed or minced

1/2 Tbsp of Mongolian fire oil (House of Tsang)

I find this mixture sticks fine without using an egg as binding.

Mix everything together from pork down and fill wrapper with 2-3 Tbsp of mixture. Roll like the pagage will show and use water to seal the wrapper. Deep fry or fry in a couple inches of oil in a fry pan.

Tips:
Make sure when filling wrappers that your surface is dry, it takes little water to hold wrapper together. If the egg roll gets to wet you will have danger of oil splatter or your soggy egg rolls will fall apart before they make it to the pan.
Do not add salt the soy will be more then enough salt.
You can use just about any mushroom you like for this dish.
You will have extra stuffing left over, either make more spring rolls and freeze them for another night, serve a larger party or use the stuffing in my pork ball miso soup.