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    Apple-Pork Egg Rolls

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 6 egg roll skins
    • 1 T. unsalted butter
    • 1/4 C. green peppers, chopped
    • 1/4 C. onion, chopped
    • 1 C. cooked pork
    • 2/3 C. chopped, peeled Granny Smith apples
    • 2 T. Dijon-style mustard
    • 1/8 tsp. ground ginger
    • 1/4 tsp. sea salt
    • oil to fry in


    1. In wok melt butter over medium-high heat. Add green pepper and onion; stir-fry for 3 minutes. Add pork; stir-fry 1 1/2 minutes longer. Remove from heat; stir in apple, mustard, ginger and salt.

    2. Separate egg roll skins. Position an egg roll skin with one point towards you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over center, forming an envolope shape. Roll up egg roll toward remaining corner; moisten point with a little water and press firmly to seal. Repeat with remaining skins and filling.

    3. In Wok heat 2 inches of oil to 365 F. Fry 1 or 2 egg rolls at a time for 2-3 minutes or until golden brown. Drain on paper towel. Serve warm.




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