I love Egg Rolls. I order them whenever we go to a Chinese Restaurant. Mandarin Garden’s is my favorite place to go here in Cache Valley. When we are craving Chinese but don’t want to eat all the deep fried awesomeness or spend all the time it takes to roll them and fry them, we make Egg Rolls in a bowl.
I lb ground pork (not sausage)
4 cups shredded cabbage & carrots
1/2 onion- chopped
vegetable oil
1 tsp garlic- minced
2 tsp salt
1/4 tsp pepper
1 tbl sugar
egg roll wrappers (cut into strips and fry)
Heat 2 Tbl vegetable oil in large skillet. Add onion and garlic. After onion turns translucent add pork, salt, pepper, sugar and cook thoroughly. Add the carrots and cabbage. Cut until desired tenderness. serve with fried wonton strips and sweet and sour sauce.
Sweet and Sour Sauce
1 cup pineapple juice
1/3 cup water
3 Tbl vinegar
1 Tbl soy sauce
1/2 cup brown sugar
3 Tbl corn starch
Combine all ingredients in sauce pan. Cook over medium heat, stirring constantly until mixture thickens.