Cindi's Egg Rolls

Recipe View 2 mins Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. (2 minutes)

Recipe View 3 mins Stir-fry the pork strips until browned and cooked through. (3 minutes)

Recipe View 1 mins Transfer the pork to a plate lined with paper towels to drain and set aside. (1 minute)

Recipe View 5 mins In a large bowl, combine the shredded cabbage, carrot, green bell pepper, chopped onion, minced garlic, and grated ginger. (5 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the cornstarch, soy sauce, and molasses until smooth to create a slurry. (2 minutes)

Recipe View 2 mins Heat the remaining 2 tablespoons of vegetable oil in the wok. (2 minutes)

Recipe View 8 mins Stir-fry the cabbage mixture in batches until just tender, ensuring not to overcook. (8 minutes)

Recipe View 3 mins Return all the vegetables to the wok, add the cooked pork, and stir in the cornstarch mixture to combine. (3 minutes)

Recipe View 2 mins Set up a clean work surface for rolling the egg rolls. Lay out several egg roll wrappers. (2 minutes)

Recipe View 1 mins Place the water in a small bowl; you'll use this for sealing the wrappers.

Recipe View 15 mins Place about 2 to 3 tablespoons of the filling mixture onto each egg roll wrapper. (15 minutes)

Recipe View 5 mins Dip a finger in the water and moisten the edges of the wrapper. Fold one corner over the filling, then fold in the sides. Roll tightly to form the egg roll.

Recipe View 10 mins Heat 1 quart of oil in a deep fryer or large pot to 365 degrees F (185 degrees C). (10 minutes)

Recipe View 6 mins Fry the egg rolls in batches until golden brown and crispy, ensuring not to overcrowd the fryer. (6 minutes)

Recipe View 2 mins Drain the fried egg rolls on paper towels to remove excess oil. (2 minutes)

Recipe View 1 mins Serve hot with sweet and sour sauce for dipping. Enjoy! (1 minute)