Wontons & Egg Rolls

Callie and I made wontons and egg rolls a couple weeks ago.  They turned out really good.

How we did it:

  • about 2 pounds of ground pork
  • several green onions
  • about 1/4 head of cabbage
  • couple of carrots
  • a handful of mushrooms
  • ginger
  • garlic
  • salt
  • pepper

I chopped all the veggies very finely in the food processor, and then mixed with the ground pork.

For the wontons - I added a couple of egg whites (because I had them leftover, otherwise I would have just used a whole egg).  We put spoonfulls in the wonton wrappers, folded them up and sealed with water.  I fried some in oil and boiled some in water.  Both ways were great.  Callie filled and folded all her own - I fried the ones she made because they weren't sealed perfectly and so I knew they wouldn't stay together in water, but they stayed together just fine in the oil and she was very proud to have done it herself.  They were tasty!  Danny preferred the crispy fried ones, Callie preferred the boiled ones.

For egg rolls, I took some of the above pork mixture and cooked it in a pan along with some added soy sauce.  I had some leftover rice and sauteed greens (chard, kale, collards) from the night before, so I mixed those with the cooked meat and used that mixture or pork, veggies, greens and rice to fill the egg rolls.  I thought because they were bigger that I should cook the meat before filling.  I fried these in oil, but next time I'm curious to try baking them in the oven and see if they would be just as good without all that oil.  They were good!


Lisa Marsh

Mom to two sets of twins.

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