BEST EGG ROLL RECIPE

BEST EGG ROLL RECIPE
INGREDIENTS

* 1 pound ground pork
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 quart peanut oil for frying
* 2 tablespoons all-purpose flour
* 2 tablespoons water
* 2 cups shredded cabbage
* 2 ounces shredded carrots
* 8 (7 inch square) egg roll wrappers
* 2 tablespoons sesame seeds (optional)

INSTRUCTIONS

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
The egg roll recipe is ready to serve...enjoy the rolls !
barley-egg-rolls.

BARLEY EGG ROLLS

BARLEY EGG ROLLS RECIPE

INGREDIENTS

• 1 1/2 teaspoons salt
• 1 cup medium barley
• 2 teaspoons grated fresh ginger or
• 1/2 teaspoon ground ginger
• 3 tablespoons sesame or vegetable oil
• 4 scallions, sliced
• 1 red pepper, chopped
• 1/2 pound bok choy, shredded
• 1 tablespoon rice wine or white wine vinegar
• 1 (16 oz.) package prepared egg roll wrappers
• oil for frying

INSTRUCTIONS
In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper.
Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted.
Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling.

Repeat with remaining barley mixture and wrappers.
In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain
on paper towels.
Serve with soy sauce, if desired. Makes 12 egg rolls. Enjoy it ! Nice !
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