PORK EGG ROLL CALORIES RECIPES

PORK EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pork Egg Rolls Recipe: How to Make It - Taste of Home image

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories Appetizers

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 egg rolls.

Number Of Ingredients 21

Ingredients

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 575mg sodium, CarbohydrateContent 49g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

PORK EGG ROLLS RECIPE | MARTHA STEWART

Pork Egg Rolls Recipe | Martha Stewart image

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.

Provided by Martha Stewart

Categories Appetizers

Total Time 1 hours

Prep Time 45 minutes

Number Of Ingredients 14

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Bottled sweet-and-sour sauce and spicy mustard, for serving

Steps:

In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Nutrition Facts : Calories 417 g, FatContent 22 g, FiberContent 3 g, ProteinContent 18 g

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PORK EGG ROLLS RECIPE | MARTHA STEWART

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
From marthastewart.com
Reviews 3.6
Total Time 1 hours
Category Appetizers
Calories 417 g per serving

To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

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