Wednesday, February 09, 2005

Oddybobo's Mama's Famous Eggrolls

After you make these (which takes a bit of time folks) and then eat them, you will never eat an eggroll in a chinese restaurant again!

INGREDIENTS 1-2 heads cabbage (not napa) julienned into very thin strips; 1 1/2 pounds ground pork; 1 medium onion chopped; 1/2 inch piece of ginger diced fine; 2-3 green onions chopped; 2 cloves garlic diced fine; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon black pepper; 1/2 cup soy sauce; 1/2 cup sesame oil; 2 tablespoons teriaki sauce (or 1 tablespoon sugar for sweetness) Prep. Ingredients 2 eggs whisked in a small bowl 2 packages of eggroll wrappers deep pan with oil for frying
DIRECTIONS Put the green onions in a large mixing bowl; brown and drain the ground pork with some of the onions, garlic and ginger (reserve the rest for the final steps), while still hot, layer over green onions, this will cook the green onions, allowing the essences to cook into the meat. Saute the cabbage with a little salt and pepper in about 1 tablespoon or oil (I use sesame but be careful it has a low burn point); when the cabbage is clear, drain and add to the meat mixture. Add the remaining ingredients and mix together well. Then roll small amounts (use the package directions to roll the eggrolls into pockets) into the wrappers and seal with the egg wash. Fry until crispy and brown and serve with your favorite dipping sauce.

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