At Shoppa’s, John Deere green is our specialty: green tractors, green lawnmowers AND anything that tastes good and has green in it…like pork egg rolls stuffed with green onions and green cabbage!
(Okay, maybe that’s a bit of a stretch. But it IS National Have Fun at Work Day, so it works, right?!)
Our recipe came from our friend Ashley, who runs a blog called Southern with a French Twist and a YouTube channel called In Ashley’s Kitchen; you can see her original recipe by clicking here. Watch our video and cook along with us!
Egg Rolls with Sweet & Sour Sauce
Makes 10-12 egg rolls; we quadrupled this recipe in our video.
- 1 lb. ground pork
- 5 garlic cloves, minced
- 1 tbsp. fresh ginger, grated
- 1 bunch of green onions, thinly sliced
- 1 carrot, shredded
- 1/4 head napa cabbage, shredded
- 3 tbsp. toasted sesame oil
- 1/4 cup soy sauce
- 1/2 tsp. pepper
- 1 egg
- 1 package egg roll wrappers
- 3-5 cups vegetable oil for frying
Sweet & Sour Sauce
- 1/2 cup water
- 1/4 cup distilled white vinegar
- 1/2 cup sugar
- 2 tbsp. cornstarch
- 3-4 drops red food coloring
PART 1: THE FILLING
- Add toasted sesame oil to a large sauté pan. Over medium heat, cook green onions, garlic and ginger until fragrant (about 30 seconds).
- Add the napa cabbage and carrots; sauté about 2-3 minutes or until the cabbage wilts and cooks down.
- Add the ground pork, soy sauce and pepper to the pan; simmer until the pork is fully cooked (about 7-8 minutes).
- Drain the pork mixture and set aside to cool for at least 15 minutes.
PART 2: THE ROLLING
- Separate egg whites from the egg yolk; whisk egg yolk and set aside.
- Carefully peel apart the egg roll wrappers.
- Lay the wrapper with one corner pointing toward you; spoon 1/4-cup of the pork/vegetable mixture toward the bottom of the wrapper.
- Starting at the bottom corner, wrap up the egg roll like a burrito. Brush egg yolk along the edges of the exposed wrapper; this acts like a glue to hold the wrapper shut while frying.
- Lay the egg roll on a sheet pan and continue with remaining egg rolls.
PART 3: THE FRYING
- In a large sauce pan, heat the vegetable oil to 350 degrees.
- Gently add egg rolls to the oil — maximum three at a time.
- Fry until all sides are a deep golden brown.
- When ready, remove the egg rolls from the oil and let them drain for a few minutes on a paper towel. Once the oil is drained, move to a clean plate until time to eat.
PART 4: THE SAUCE
1. Whisk together the water, vinegar, and sugar in a medium sauce pan. Bring to a simmer, then whisk in cornstarch. The mixture will thicken as it heats up. Once it thickens, remove from heat and add red food coloring.
PART 5: ENJOY!