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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I made this recipe up while at my daughter's house. These are quite easy to make and very, very good. Serve with a really good Sweet chili sauce(found in the oriental section at the store or in specialty shops) Ingredients:
1 pound boneless pork chops, cut into very thin pieces |
1 can sliced or whole water chestnuts, chopped |
1 can bambo sprouts, drained(you can use fresh if your prefer) |
1/4 cup chopped green onions or one bunch(white and green parts) |
1 package fried rice seasoning |
soy sauce to taste |
1 package coleslaw mix(from deli with carrots and cabbage) you will need about 2/3 of the bag |
salt and pepper to taste |
spring roll wrappers or lumpa wrappers from international food store |
oil |
sweet chili sauce |
Directions:
1. Brown pork in a little oil in skillet over med. high heat until no longer pink(about 3 to 4 minutes)
2. Place in large mixing bowl and stir in chestnuts, sprouts, green onions, seasoning mix, and 2/3 of the bag of coleslaw.
3. Mix in about 1/3 cup of soy sauce(more or less to taste) and stir well.
4. season with salt and pepper.
5. Spoon a small amount(about 1 to 2 tablespoons) of the mixture onto a spring roll wrapper and fold edges over and then roll as tight as you can.
6. Repeat with remaining ingredients.
7. Once you have rolled all your egg rolls you need to heat enough oil in a large pan or skillet(you can also use a electric fryer) to make about 1 to 1 1/2 inches.
8. Heat oil until hot.
9. Drop a few egg rolls in a time into hot oil and cook until light golden browned.
10. Turn and cook on other side for a few minutes or until golden browned.
11. Drain on paper towels.
12. Serve hot with sweet chili sauce on the side or the sauce below.
13. I usually do a combination of the two mixing both on my plate!
14. Soy-mustard sauce
15. mix together 1 tablespoon of Chinese mustard and 1/3 cup soy sauce.
16. Stir in a dash of ground ginger and 1 teaspoon minced garlic.
17. Stir well and add a dash of parsley and green onions.
18. serve with egg rolls.
19. (double if needed)
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