Thanks to Pat Leavitt for this recipe.
First cook pork, onion, and celery in a small amount of oil
Add other veggies. Make a well in the center of the pan and add an egg. Stir the egg into the mixture and cook.
Egg Roll wrappers are usually in the produce section of most grocery stores.
Lay a wrapper down on the counter.
Fill with cooked mixture. Now comes the fun part. Start folding the wrapper like you would a baby diaper. Notice I started folding in a diagonal direction.
Next fold both sides to the center.
Roll the rest of the wrapper around the folded sections. I keep a small cup of water near by. Dip your fingers into the water and then moisten the inside of the flap. The water acts like a glue to hold the wrapper in place.
Heat oil and fry each side until brown
The Sweet and Sour sauce is to die for. You will want to try this one for sure.
Paul loves these for a snack after school, too. They freeze well, so it's easy to make a big batch, freeze some and pull them out when needed. The sauce makes a big batch and I keep the leftovers in the freezer also. It's easy to heat up when needed.
1 1/2 lbs pork loin **I use pork cutlets with no fat on them
1 C. finely chopped celery
1 small chopped onion
2 minced cloves of garlic
Salt and Pepper
1 Can chopped water chestnuts
1/2 C. chopped mushrooms
1 can chopped bamboo shoots
1/4 C. soy sauce
1 1/2 C. bean sprouts
**You can create this mixture with things you like. For example, you could also add in 2 small cups of salad shrimp. I don't like bamboo shoots, so I leave those out. I like to add shredded cabbage and carrots. This is a fun recipe because you can add whatever veggies you have in your fridge.
Cook pork and garlic in small amount of oil until done. Add onion and celery. Simmer for 10 minutes. Add remaining ingredients except soy sauce and egg. Stir all together and make a well in the center of the pan. Add one egg, stir into mixture and let the egg cook. Add soy sauce and stir well.
Prepare each egg roll by placing one to two tablespoons of mixture in the corner of egg roll and roll like a diaper. Seal the ends to roll by using a little water as the glue.
In a deep skillet put 2 1/2 cups oil, bring to 265 degrees. **I like using grape seed oil
Place egg roll in hot oil and cook until golden, then remove to wire rack that is placed on cookie sheet lined with parchment. ** I drain on paper towels.
Serve with Sweet and Sour Sauce or Wasabi.
These freeze well. To cook after frozen, place on cookie sheet and back at 350 degrees for 30 minutes or let thaw and bake at 350 degrees for 15 minutes.
SWEET AND SOUR SAUCE
1 Can crushed pineapple
3/4 C. ketchup
2 tbsp. corn starch
1 C. sugar (0r 3/4 C. Agave)
1/4 C. rice vinegar
Add the above ingredients and cook until thickened.