Pork Rolls

FILLING:

4 Tbsp. Fat (oil, lard, tallow or butter)

1 lb.ground Pork

2 tsp. Ginger paste

4 Scallions minced

4 cups Napa Cabbage chopped

4 stalk Celery, finely chopped

2 cups Bean Sprouts (mung)

6 Tbsp. Soy Sauce (coconut aminos)

4 tsp. Rice Wine Vinegar

2 tsp. Sugar

1/2 tsp. Salt

6 tsp. Cornstarch mixed w/ 1/2 cup cold water

WON TON SKINS

2 Package Small Wonton Skins

1 egg, beaten (for sealing)

2 cups Oil, Lard or Tallow for frying

PREPARATION:

Heat fat in pan and stir-fry pork and ginger until pork is done. Set aside, In same pan, stir fry scallions, cabbage and celery for 5 minutes. Add the bean sprouts then add the pork. In a bowl, whisk together soy sauce, rice vinegar, sugar, salt and then add the cornstarch mixture. Add sauce to the pork mixture and heat and stir until it thickens, Place 1 tablespoon of the mixture in center of a wonton skin. Fold top corner of skin over filling tucking tip of corner under filling: fold like a burrito. Lightly brush remaining corner with beaten egg. Tightly roll filled end toward the remaining corner and gently press to seal. Deep-fry a few at a time in lard, oil, tallow at 300 until light brown and crispy.

Personally find it easier to work with after mixture refrigerates over night, but generally have to make a batch to satisfy the family, 😂.

Egg rolls can be frozen after fried and cooled.

#foodstr