Sometimes I like a greasy egg roll, but I’m not brave enough to consume anything from my neighborhood Chinese dives.  They all seem to sell a combination of General Tso’s and tacos.  The silver lining is that my local grocery has egg roll skins at a reasonable price that fry up so nicely in about a 1/2 inch of hot oil.

Egg Rolls with Pork
You can put just about anything you want in an egg roll so I used whatever I had.  Roll them according to the directions on the package and seal them with egg wash for good results.

For mine, use 1/2 lb. ground pork, browned; 1 small cabbage, shredded; 2 large carrots, shredded; 6 scallions, chopped; 1 tsp. celery seed, and 1 sprinkle curry powder.

You may be curious to know why I used curry powder?  Well, it’s all I had and oddly enough it worked and made our little egg rolls much more compelling than they would have otherwise been.

Fry them in about 1/2 inch of screaming hot vegetable oil until browned and bubbly.  Let them rest of paper towels and serve with a chili or plum sauce.

It was better than being at a Chinese restaurant for me!