Wednesday, January 2, 2013

Egg Rolls

Contributor: Sylvia Gams
2002 Cowley Cookbook

1 cup shredded cabbage
1 oz. bean sprouts
1/4 cup chopped green onion
1/4 cup ground pork
1 tsp chicken broth
1 T soy sauce
dash salt and pepper
egg roll wrappers

Heat wok. Cook ground pork until done. Add rest of ingredients and cook until vegetables are tender. Fill egg roll wrappers and roll. Fry in oil until golden brown.

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