Egg Rolls

Egg Rolls


  • 10 egg roll wrappers of wonton skins
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon corn starch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork chops (or cheap pork), ground
  • 1/2 cup thinly-sliced scallions
  • 1 can water chestnuts, diced
  • 1 cup finely shredded Chinese cabbage
  • 6 ounces snow peas in pods, minced
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger

Make It

1. Mix together soy sauce, sugar, corn starch, salt, and pepper and set aside.

2. Combine pork through pea pods and set aside. Heat 1 T oil in a wok. Add garlic and ginger and saute, one minute. Add half vegetables and stir fry one minute. Remove from heat. Add 1 T oil, add half the meat and saute until cooked. Repeat with other half vegetables and meat.

3. Return all vegetables and meat to the wok. Pour sauce over top and cook until thickens. Set aside to cool.