EGG ROLLS

1 1/4 lb. ground pork that's been marinated with soy sauce for at least half an hour
3 cloves garlic minced
1 bunch scallions (green onions) chopped
1 bunch celery chopped (slice ribs down middle and dice)
1/2 head cabbage chopped (food processor!)
peanut or vegetable oil
soy sauce
a package prepared egg roll wrappers

Fry pork with 1/2 of the garlic in some o oil till cooked. Drain off fat. Set aside. Add a little oil to the pan (1T?). Fry cabbage with other half of the garlic until half tender. Add celery and scallion. Stir once in a while until everything is cooked through. Add soy until it's tasty. If you have some glass noodles, this is a good place to put some (hydrate one bundle with boiling water, after they're ready, chop them into pretty fine lengths). Put the pork into the pot and stir it up. Turn off heat.

Roll in prepared egg roll wrappers and fry at 450 degrees in peanut or vegetable (not olive) oil in a Fry Daddy (Mom has a little one stored in with the pots and pans). Drain on paper towels when golden (5 minutes?)

Here's a youtube about how to make egg rolls -- I include it for the wrapping segment. Dad used an egg white with a little water beaten in with chopsticks. Find some slave labor (Zack, Valerie, Jamie, Julia) to help you. He/Mom also kept them in the fridge after they'd been rolled but I'd suggest putting wax paper between them or they'll glue together -- if you're going to wait a while to fry them, that is. The bigger you stuff them, the more likely they will explode pork bits and cabbage in the oil bath, so make sure they're tightly assembled. Ten-shun! I can demonstrate, if needed.



This recipe was shown to me by Dad sometime back in the nineties. I remember thinking it was very simple, and I know Mom put in bean sprouts sometimes. You can add them when it's time to cook the celery. Or just do it the youtube way. Whatever you like!