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August 2018
« Mar    

Spicy Pork & Broccoli Egg Rolls

3 – 4 Glugs Olive Oil

1 Pound Lean Ground Pork

1/2 Cup Onion, Fine Chopped

1/2 Cup Red Bell Pepper, Fine Chopped

1/2 Cup Green Bell Pepper, Fine Chopped

2 – 3 Tsp Garlic, Fine Chopped

1 Cup Carrot, Shredded

4 Cups Broccoli, Shredded (I use Pre Shredded ‘Broccoli Slaw’)

2 – 3 Thai Birds Eye Dried Peppers, Fine Crushed

Salt & Pepper to Taste

Dash of Nutmeg

1/2 Tsp Turmeric

2 – 3 Tbs Soy Sauce

2 Package Egg Roll Skins, 6 x 6 inch size. (Keep in Fridge until Ready to Use)

Cereal Bowl 1/2 Full of Water (To Seal the Egg Rolls)

3 – 4 Cups Canola Oil


In large heavy kettle heat the Olive Oil, then add the Pork, crumble in your fingers as adding to assure no big clumps. Saute until no pink is visible, stir as needed.

Add the Onion, Red & Green Pepper & Garlic. Continue cooking for another 6 – 10 minutes, the Onion should be translucent.

Add the Birds Eye Pepper, Salt & Black Pepper, Nutmeg, Turmeric & Soy Sauce. Mix up well.

Add the Carrots & Broccoli. Mix together, put lid on the kettle and lower temperature to avoiding scorching. Steam another 6 – 10 minutes, until the Carrot & Broccoli are soft. As steaming stir as needed to avoid scorching.

Set kettle aside allow to cool, maybe 15 – 20 minutes.


Put the Canola Oil in a Large Heavy Kettle. Put on a Lower/ Medium Low temperature on the stove. Slowly bring to at least 350 degrees.

Assembling the Egg Rolls.

Place the Egg Roll Skin so it is in the shape of a diamond. Put a scant 2 Tsp of Filling in center of Skin. Put the side closes to you over the filling. Fold the sides in (like an envelope), then Roll over, dip your finger in the Water and lightly dampen the tip of the Skin. Press together to seal!

Carefully add Egg Rolls to the Hot Oil, careful not to splatter. Fry about 4 – 5 minutes per side. This may take less or more time. You really need to watch and go by the color!

Drain on papper towels.


I serve this simply with Soy Sauce, or use your favorite dipping sauce!



After much experience making these I’ve discovered it’s really easy to over fill these. They will split very, very easily. Also important use the least amount of water to seal as possible. Too much water will also cause splitting.












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