Egg Rolls, Fried Rice, and Cookies!

[Tim McCann]

Nicely done Dwain!

 

[Jerome D.]

Brilliant idea to use the leftover pulled pork in egg roll form, Dwain! Your frying skills are impressive.

 

[Andy Beers]

Looks fantastic

 

[Matt Gard]

Those egg rolls look amazing.

 

[Mike Cosgrove]

Filling:
1 lb pulled pork (we used left over Kahlua pork)
4 cups finely shredded cabbage (we used angle hair package of cole slaw cabbage)
1 cub shredded carrots
2 tsp ground ginger (we used one since the Kahlua pork was cooked with ginger)
1 tsp garlic powder (we left this out since the Kahlua pork was cooked with garlic)

paste:
2 TBS flour
2 TBS water

Place egg roll wrappers with one corner towards you. Use 1/4 cup of pork/cabbage/carrot mixture onto each wrapper. Fold edge closest to you over mixture, fold sides in, and roll away from you tucking sides in as you go. Brush small amount of paste on last corner to seal the eggroll. Fry in peanut oil.

Thanks Dwain.

 

[Rolf Jacobsen]

Flippin' awesome Dwain! You went above and beyond on this one. Wish I was there.

 

[Brad Chilton]

Love the outdoor kitchen!!!