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Mini Egg Rolls

1 package frozen egg roll wrappers
1 pound ground pork
1/2 head of large cabbage, shredded
4 green onions, chopped
1 carrot, shredded
4 tablespoons soy sauce
2 tablespoons sesame seed oil
2 whole garlic cloves, peeled & minced
2 tablespoons fresh ginger root, shredded

  Cook ground pork until well done. Let cool slightly. Combine
 cabbage, green onions, and carrot in a large bowl. Add pork and
 remaining seasonings and blend well.

  Clear a good sized area to work and have handy a napkin and small
 bowl of clean water. Lay about 4 wrappers on the counter and cut
 each in half. Place 2 tablespoons of filling in the center of each
 wrapper. Roll wrapper according to package directions, dipping your
 fingertips in the water to seal eggroll wrapper. Place finished
 eggrolls on a cookie sheet lined with wax paper.

  When all eggrolls are finished, place cookie sheet in freezer for
 1-2 hours until they are semi-frozen. At this point you can place
 them in zip lock bags and freeze them for later use, or remove from
 freezer for frying.

  Preheat deep fryer to 375F. Place eggrolls, one at a time, in hot
 oil allowing each to fry for about 30 seconds before adding another.
 This will avoid having them stick together. Fry 4-5 minutes, or until
 golden brown. Drain briefly on paper towels and serve with Chinese
 mustard and sweet and sour sauce for dipping.