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Justin L. Egg Rolls

Kraft Memeber Recipe
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Makes: 12 egg rolls Total Time: 1 hr

what you need
  • 1 lb. pork
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 pkg. finely chopped and shredded cabbage
  • 1/2 tsp. Chinese 5 spice (should be in the Asian isle at the grocery store)
  • 1 to 2 tsp. creamy peanut butter
  • 1 pkg. egg roll skins
  • 2 eggs, slightly beaten
make it
Break apart and cook the pork. Add the garlic powder and salt. Cook until brown, set aside. Steam the cabbage (you might want to put the cabbage in the food processor to get smaller slices first). Add the pork, cabbage, Chinese five spice and the peanut butter together.

Add 2-3 tablespoons of the filling along the center of the skin. Brush the corners of the skin with the egg wash. Roll the skin from one corner to the opposite corner, tuck in the ends.

Deep fry till golden brown.
These are the bomb, better than any I ever bought.

You can of course use shrimp or hamburger instead of pork.
Average Rating  (1)
Rated  by winterbird on 9/15/2009 When I make this recipe again I would use 1/2 # of pork...Instead of using 2 eggs for the wash to seal, I used a corn starch slurry...more economical...the egg rolls y were good but I think too much sausage.
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