Scott’s mom makes the best egg rolls hands down. The wrapper is thin so it becomes super crispy when fried. The filling is full of fresh ingredients in equal balance. And there’s ground pork! Gloriously seasoned ground pork mixed with some vegetables. It’s a welcome change from what usually passes for egg rolls here in the States.
Getting her to talk about and share the recipe is like pulling teeth. She doesn’t know specifics, she just does it. We do not live close by so sadly we do not have a fresh supply of egg rolls.
I have tried my best to work through the flavors and to come up with something that is similar. Because let’s face it, I’ll never figure out the exact recipe and I will never be able to make it nearly as well.
Instead of official egg rolls, we have deconstructed egg rolls. All of the yummy insides plus some extras thrown in because we like them. Sometimes I serve this over some rice and sometimes I add in even more veggies so that we have a huge bowl of egg roll goodness.
It’s a favorite dish of ours and it’s super easy to make!
Andrea’s Asian Inspired Minced Pork Bowls
- 1 Pound Ground Pork
- 1/2 A Medium Cabbage, shredded
- 2 Large Carrots, peeled and chopped
- 1 Medium Crown Of Broccoli, florets removed and chopped
- 1 Red or Green Pepper, thinly sliced
- 5 Green Onions, thinly sliced
For The Pork:
- 1/2tsp Ground Onion
- 1tsp Ground Garlic
- 1tsp Curry Powder
- 1tsp Soy Sauce
- 3 Dashes of Fish Oil
- 1/2TBSP Lard or Ghee
In a cast iron skillet or large sautee pan, heat the lard over medium heat. Add in the ground pork and season with the remaining ingredients. Stir to combine and continue to cook until the pork is cooked through. Line a glass bowl with some paper towels, remove the pork from the skillet and place in the glass bowl.
For the Veggies:
- 1/2tsp Curry Powder
- 1/2tsp Garlic Powder
- 1/4tsp Kosher salt
- 1/4tsp Ground Black Pepper
- 1/2TBSP Lard or Ghee
In the same skillet the pork was cooked in, heat lard or ghee over medium heat. Add in all of the veggies except the green onion, stir to coat with the fat, and sautee for about 5 minutes until the veggies start to soften. Add in the seasonings and stir. Continue to cook until the veggies are cooked through, about 10 minutes. Add the pork back to the skillet and combine with the veggies. Cook for another 3 minutes. Turn off heat and serve.
It’s perfect to eat as is, or you can serve over rice or rice noodles. This dish also freezes well which means you can increase the amount to have portions to freeze. The veggies can also be prepped ahead of time so that when it’s time to make dinner, you just have to heat and serve!
It has become a weeknight go-to meal since it’s so simple to make. And there’s only like two dirty dishes at the end that Scott has to wash, so everyone wins!
Have fun guys, and remember, always play with your food! Enjoy!