Pork Egg Rolls

My Delicious Pork Egg Rolls: A Simple Recipe for Busy Weeknights

As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But I’ve discovered a recipe that's become a family favorite – pork egg rolls! These aren't your average greasy takeout egg rolls. I've tweaked the recipe to make them healthier and surprisingly easy to whip up, even on a weeknight.

What makes these egg rolls special? It's the perfect balance of flavors and textures. The savory ground pork is complemented by the crunch of fresh vegetables. The rice paper wrappers provide a lighter, crispier alternative to the traditional dough wrappers, making these egg rolls feel a little less indulgent.

The best part? I can prep most of the ingredients ahead of time. Chopping vegetables on the weekend and storing them in the fridge saves me precious time during the week. Then, on a busy Tuesday night, all I need to do is cook the pork, assemble the egg rolls, and fry them up. Dinner is on the table in under 30 minutes!

The recipe is incredibly versatile, too. Feel free to adjust the vegetables based on what you have on hand. I often add bell peppers, mushrooms, or even leftover cooked chicken or shrimp. The possibilities are endless!

This recipe isn't just about convenience; it's about creating wholesome family memories. My kids love helping me assemble the egg rolls, and the whole process becomes a fun, bonding experience. We usually end up making extra, knowing there will be delicious leftovers for lunch the next day.

Beyond the ease and taste, these egg rolls are a great source of protein and vegetables. They’re a satisfying and nutritious meal that leaves everyone feeling full and energized. The crispiness is irresistible; you get that satisfying crunch with every bite, but without the guilt of over-indulging.

So, whether you're a seasoned chef or a kitchen novice, this recipe is for you. It’s a guaranteed winner that will quickly become a staple in your meal rotation. Give it a try – you won't be disappointed!

Ingredients

For the Filling:

• 1 lb boneless pork chops, ground
• 1/2 cup carrots, chopped
• 1/2 cup purple cabbage, chopped
• 1 stalk baby bok choy, chopped
• 1 cup Asian sprouts
• 1/2 onion, chopped
• 1 can water chestnuts, chopped
• 1 inch ginger, finely chopped
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup peanut oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon white pepper
• 1 bunch green onions, chopped

For the Egg Rolls:

• 10 round rice paper sheets

This recipe is easily adaptable to your needs. If you have leftover cooked vegetables, feel free to incorporate them. The same goes for protein – cooked chicken or shrimp would make a delicious addition. Don't be afraid to experiment and find your perfect combination of flavors and textures!

The dipping sauce is another element that can be customized to your preference. A simple soy sauce-based dipping sauce works well, but you can also add chili garlic sauce, hoisin sauce, or sweet chili sauce for extra zing. Get creative and have fun with it!

The beauty of this recipe lies in its versatility and simplicity. It's a meal that can be enjoyed by the whole family, and it's perfect for both weeknight dinners and weekend gatherings. So why not give it a try? I'm confident it will become a new favorite in your household.

Step-by-step

• With a food processor chop up the carrots, cabbage, bok choy, sprouts, onion, and chestnuts. Place each one in its own bowl. Set aside.
• Finely chop the ginger and garlic, and place together in a small bowl. Set aside as well.
• If you can't find fresh ground pork, make your own...its simple. Buy good quality boneless pork chops and cut into one inch pieces. Place in food processor and give it a few good pulses till it is ground up well. Wash processor well after use.
• Add half the peanut oil and all olive oil to a large pan and heat till hot on medium high heat.
• Place pork in pan and cook for one minute. Season with pepper.
• Make well in middle of pan and add onions. Cook till clear. About two minutes.
• Make another well in middle of pan and add garlic and ginger. Keep cooking in pan and stirring often.
• Add 1 tablespoon of soy sauce to meat. Stir well.
• With heat at medium high still, add each vegetable and cook each for 1-2 minutes before adding next vegetable. Follow this order. Some veggies take longer to cook. Carrots, Bok choy, chestnuts, sprouts, cabbage.
• When done adding all ingredients cook for a few minutes till the moisture from the vegetables has stopped collecting in pan.
• Remove from heat and set aside to cool.
• The Sauce: In a small bowl add the remaining soy sauce, peanut oil, rice wine vinegar and stir well. Chop up the green onions and add to bowl. If desired add finely chopped garlic and ginger to enhance flavors.
• The Egg rolls: In pie dish add hot water for soaking rice paper. One at a time soften a paper roll lay on towel and add 1/4 cup of pork mixture to center of roll. Bring in sides and roll away from you till the paper looks like an egg roll.
• Heat pan with one inch oil to 375 degrees and fry on all side till crispy. Set in pan to drain.
• Enjoy with dipping sauce.