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Baby Egg Rolls

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  • 2 tb Olive oil
  • 1 Inch grated fresh ginger
  • 1 Clove garlic; chopped
  • 1 Eight ounce pork chop
  • 2 Scallions; slice
  • 1 Carrot; sliced
  • 1 sm Red pepper; sliced
  • 1 c Napa cabbage; sliced
  • 1/4 c Chicken broth
  • 2 tb Reduced-sodium soy sauce
  • 1 tb Sugar
  • 4 oz Firm tofu
  • 10 Egg roll wrappers; each cut in half diagonally, or 20 wonton wrappers


In a wok or skillet, saute the scallions and ginger in 2 tablespoons of oil over low heat, stirring occasionally. Add sliced pork, cook two minutes.
Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes. Add the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add tofu. Cool for at least 15 minutes.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Pour the remaining 2 tablespoons of vegetable oil into a skillet and saute the egg rolls over medium-high heat until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9194
Converted by MM_Buster v2.0l.