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   Pork Egg Rolls

pork egg rolls One good thing about egg rolls is you can put anything you want in them. The base of these starts with cabbage and celery, from there I add whatever I feel like. Here is how I made mine but feel free to put what ever you want in yours. This recipe is for 40 of them. I make that many because they freeze pretty good and I'll have a lot for later. You can cut the recipe in half if you'd like. They aren't really hard to make but with all the chopping and grating there is a lot of prep time . This recipe makes me glad I have a food processor.


  • 1 pound pork (cooked)
  • 1/2 head large cabbage
  • 4 large stalks celery
  • 4 large carrots
  • 2 cups mushrooms
  • 2 mango peppers
  • 1 large onion
  • 1 bunch fresh spinach
  • 1 tsb. ginger root
  • 2 eggs
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 2 Tbs. soy sauce
  • 1 tsp garlic powder
  • 40 egg roll wraps
  • 1 Tbs. cornstarch
  • 3 Tbs. water


  1. First, cook your pork thoroughly. I cut a pork roast into about 4 peices and boil on the stove for about 45 minutes. Let cool and shred it or cut into really small peices.
  2. While my pork is cooking I remove the core of the cabbage and shread the cabbage pretty thin. Place in a large bowl. You can use a bag of cabbage from the produce section and it works just as well.
  3. Next, slice the celery longways about 3 or 4 times then chop into thin small peices. This is when my food processor comes
    in handy.
  4. I grate my carrots, and chop my onions, peppers, spinach and mushrooms into small peices. All this should be put ito the large bowl.
  5. I clean the skin off the ginger root and do a real fine grate with a micro plane zester. This makes it more like pulp.
  6. In a small bowl add the ginger root, eggs, salt, pepper, soy sauce and garlic powder and wisk it together well.
  7. Pour this mixture on top of everything in the big bowl. Mix all this up really well.
  8. At this point the salt will start to draw the water out of the cabbage and other vegitables. I'll put the mixture in a colander in the sink and let some of the water drip out. We don't want mushy eggrolls.
  9. Mix the water and cornstarch together in a smal bowl, You'll use this to when you roll the egg rolls up. You'll dip your finger into the bowl and put it on the last corner rolled and it will make it stick to itself and keep the egg roll from unrolling when fried.
  10. Now's the hard part. You have to roll them all up. All the egg roll packages I've bought have good directions on how to roll them up so I'll let them explain it.
  11. Don't roll them all at once but roll enough for your deep frier then while they're cooking roll the next batch. If you roll them to soon the wraps will get soggy and tear.
  12. Put your deep frier on high heat and cook until they are golden brown. About 4 minutes.
Preparation time: 1 1/2 hours



I have lot of recipes but am always looking to try something new. Send me one of your favorite recipes and let me try it. I'll give you credit for it and put it on my site. You can use my CONTACT PAGE to send them to me.