A family favorite. It is my own twist off of an Emeril Lagasse recipe. A lot of chopping and prep-work but the results are tasty!
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 1/2 cup minced yellow onions
- 1 tablespoon chopped garlic
- 3/4 pound bok choy, shredded
- 1/4 pound cabbage, shredded
- 1 tablespoon dark sesame oil
- Soy sauce, to taste
- 1 tablespoon sugar
- 1 pound fresh bean sprouts, washed and patted dry
- 1/4 cup green onions, green part only
- 20 (6-inch) spring roll wrappers
- 1 egg, beaten, for egg wash
- Oil, for frying
In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and cabbage. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
Preheat the fryer.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Serve warm with the Sweet and Sour Sauce.