These Pork Egg Rolls is an adapted family recipe passed down to me through 3 generations. Family recipes are one of the reasons I started cooking. Flipping through all my Mom’s and Grandmother’s old cookbooks, I began mastering even the most simple of recipes and grew from there. Learning from a very young age from watching my family enjoy cooking and enjoy cooking for one reason. To bring everyone to the table together as a family. There is nothing more simplistic than having a meal together. It is one of my favorite things now to cook for others and gather around a table to create memories and to make people feel like family. Whether it be family, friends or even people I just met, food is universal and sharing that with others is one of the greatest joys.
I made 200 of these for a rehearsal dinner I catered, I made them ahead of time, froze them and then the day of I baked them and they turned out perfect. Just for your information the theme for the wedding was “Thai the Knot”, now how cute is that?!
These are awesome because the ingredients are inter-changeable and I’ve certainly made these vegetarian as well. You can really pair this with any meal…maybe not Italian but I’ve certainly made these with mac and cheese before and they were amazing! After you make these once and get the rhythm of rolling and frying, it becomes very easy and you’ll begin to wonder why you pay for take-out in the first place?!
So here’s to faux take-out at home, get everyone involved, have fun and sit together and enjoy these just like my family has done so many times. Cheers!
Pork Egg Rolls
Make the sauces the day before to save on time and to allow them to marry up. These egg rolls are so good even if you have extra, all the flavors develop making for great leftovers! If you don't have a wok, use a large shallow pan.
Ingredients
- For the Egg Rolls
- 1 {2 pound} Boneless Pork Shoulder
- 3 cloves Garlic, minced
- 1 teaspoon Fresh Ginger, grated or minced
- 1/2 cup Red Wine
- 1/3 cup Water
- 1/3 cup Soy Sauce
- 2 tablespoons Canola or Peanut Oil, plus more for frying
- 1 package {6 ounces} Baby Bella Mushrooms, diced
- 1 package Cabbage Mixture {I like buying with Shredded Carrots in it}
- 1/4 cup Peanut Butter
- 4 whole Green Onions, thinly sliced
- 1 cup Bean Sprouts
- 1 package Eggroll Wrappers {Nasoya brand}
- For the Sweet and Sour Sauce
- 1 cup Apricot Preserves
- 1/2 cup Rice Vinegar
- 2 tablespoons Warm Water
- 1/4 cup Sweet and Sour Mix {I use Sun Luck Seasoning Mix}
- For the Hot Mustard Sauce
- 1/2 cup Dry Mustard
- 1/2 cup Cidar Vinegar
- 1/2 cup Sugar
- 1 whole Egg Yolk
Directions
- Step 1 In your crock-pot place the boneless pork shoulder and season with salt and pepper. In a mixing bowl add the garlic, ginger, red wine, water, and soy sauce. Whisk until combined and pour over the pork shoulder. Cook on high for 4 hours until fork tender and easy to shred. Shred and set aside to cool.
- Step 2 In a wok add the oil and stir fry the mushrooms and cabbage until cabbage is wilted. Turn heat down and add about 1/4 cup of the sweet and sour sauce along with the peanut butter. Mix well. Add the green onions and the bean sprouts. Turn heat off and allow to cool slightly before handling. Mix in cooled shredded pork.
- Step 3 Set up assembly line with pork mix, wrappers and a small bowl of water. One by one spoon pork mixture in the center of each egg roll wrapper. Brush all the edges of wrapper with water. Fold in side corners and roll wrapper over itself making sure all seams are sealed.
- Step 4 Preheat frying oil to 350 degrees F in a deep cast iron skillet. Fry egg rolls in batches, two minutes per side until golden brown. Drain on paper towels and keep warm until ready to serve.
- Step 5 Make sauces before hand:
- Step 6 For the Sweet and Sour Sauce
- Step 7 Mix all ingredients together and store in an air tight container in the fridge.
- Step 8 For the Hot Mustard Sauce
- Step 9 Mix together dry mustard and vinegar, cover and let stand for a few hours while pork cooks. Stir in sugar and egg yolk. Over a double boiler, cook over medium low heat until sauce thickens. Let cool and store in an air tight container in the fridge.
In your crock-pot place the boneless pork shoulder and season with salt and pepper. In a mixing bowl add the garlic, ginger, red wine, water, and soy sauce. Whisk until combined and pour over the pork shoulder. Cook on high for 4 hours until fork tender and easy to shred. Shred and set aside to cool.
In a wok add the oil and stir fry the mushrooms and cabbage until cabbage is wilted. Turn heat down and add about 1/4 cup of the sweet and sour sauce along with the peanut butter. Mix well. Add the green onions and the bean sprouts. Turn heat off and allow to cool slightly before handling. Mix in cooled shredded pork.
Set up assembly line with pork mix, wrappers and a small bowl of water. One by one spoon pork mixture in the center of each egg roll wrapper.
Brush all the edges of wrapper with water. Fold in side corners and roll wrapper over itself making sure all seams are sealed.
Preheat frying oil to 350 degrees F in a deep cast iron skillet.
Fry egg rolls in batches, two minutes per side until golden brown. Drain on paper towels and keep warm until ready to serve.
Savor and Enjoy!
