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Best-Dressed Chefs! www.coolaprons.com |
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Best-Dressed Chefs! www.coolaprons.com |
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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.