Ingredients
• 4 tablespoons vegetable oil, divided
• 1 pound pork. I often use left over turkey
• 4 cups shredded cabbage
• 1 large carrot, shredded
• ½ green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 teaspoons fresh ginger root, grated
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 quart oil for frying
• 1 ½ (14 ounce) packages egg roll wrappers
• ¼ cup water, as needed
• 1 ½ cups sweet and sour sauce for dipping
Directions
Step 1
Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside. If using left over turkey skip this step.
• Step 2
In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce until smooth.
• Step 3
Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
• Step 4
Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you’ll use this for sealing.
• Step 5
Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook’s Note).
• Step 6
Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
• Step 7
Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce
Egg Roll Wrappers
Ingredients
Serving 12
2 cups flour
3/4 tsp salt
1/3 cup warm water
2 eggs
Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cups) , Salt (3/4 tsp) , Water (1/3 cup) , and Eggs (2) . Mix on low speed for 2-3 minutes, until dough comes together.
Knead on low speed for another 3-4 minutes.
Wrap the dough in plastic wrap. Let rest for 30-45 minutes.
Divide dough into 4 equal parts. Re-wrap any dough you aren’t currently using. Fold dough into a square.
Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.
Switch pasta machine to the next narrowest setting and run it through twice. Repeat, switching to increasingly narrow settings, until you reach the smallest setting. When dough gets too long, cut it in half and continue.
Trim dough into squares.
Refrigerate egg roll wrappers for later, or use right away. If stacking, dust each side with flour so they don’t stick to each other.
Borrowed from https://www.sidechef.com/recipes/25285/homemade_egg_roll_wrappers/