I usually try to stay to the healthier side of Asian cooking, but I'm willing to admit that egg rolls are a guilty pleasure of mine. I think everyone can admit that anything deep-fried is always pretty delicious. Except for deep fried Twinkies. Or deep fried butter. Wrong.
There's always been a debate over what constitutes an egg roll, a spring roll, or lumpia. I'm not really sure what category this recipe falls into, but it's delicious. That's really all I care about when it comes to food.
I chose to use some locally raised ground pork from Coon Rock Farm in Hillsborough, NC, delivered by Carolina Grown, but you can use any meat you like. I just like pork. A lot.
Egg Rolls
Yields 12-14 rolls
8 oz. ground pork (not lean)
8 oz. shredded napa cabbage
1 carrot, shredded
2 scallions, chopped
1 clove garlic, minced
12-14 egg roll wrappers
In a skillet over med-high heat brown the pork until done. Remove to a paper towel lined bowl to drain. Discard the excess fat in the skillet. Add the cabbage, carrot, scallions, and garlic. Cook until softened. Add the pork back in and heat and mix until combined. Remove from heat. Lay an egg roll wrapper on a cutting board with a point facing you. Put two tablespoons of filling on the wrapper and roll the point over the filling. Fold one side over onto the filling, roll again. Repeat with other side and use a dab of water to seal the wrapper. Repeat until all filling is used. Deep dry in 350º vegetable oil for 3-4 minutes or until golden brown. Set on a paper towel lined cooling rack to drain and cool.
