Elm Streets Last Brat

These were actually intended to be Lumpia, the Filipino version of egg rolls. When i was little, my gramma worked with a lady who would make hundreds and freeze them and we would get them, fry them and enjoy their deliciousness. Me and gramma liked ours with spicy mustard. They didnt have Lumpia wrappers at the store so i had to get egg roll wrappers, so they are just egg rolls now. ONWARD...

chop up 1/2 cup of onion


Add 2 cloves of garlic (chop them...i just thought it looked like a cute heart devil)


Shred 1/2 cup of carrots, and chop up 1/2 cup green onions


this is where i tell you to get 1/2 shredded cabbage ready

Brown 1lb of pork in a pan


After its brown take it out and set it in a bowl. Put in your onions and garlic and sautee until mostly soft


Add in the carrots and green onion, dash of soy sauce,and lotttts of pepper


Then add in the cabbage, and stir around until it wilts a bit


Set aside to cool

Get your egg roll wrappers ready like this


Put about 2 T of the meat mixture into the wrapper like thissss


First fold in the bottom like this


Fold in the sides like that


Roll er' up (i forgot to take a picture but i hope you all know how to roll)

Fry in about 1/2 oil, until brown on all sides (takes about 3 minutes)


And here they are!


I brought one over to my neighbour, Guy and he just LOVED them. He said they tasted just like you'd get at a restaurant, but better. They are so easy too.


Recipe
-1lb pork
-1/2c. chopped onion
-2 cloves garlic chopped
-1/2 chopped green onion
-1/2 shredded carrot
1/2 c. shredded cabbage
-dash of soy sauce
-lots of pepper
-egg roll wrappers
-1/2 c. oil for frying

Brown pork in a skillet until no longer pink and transfer to a bowl. Sautee white onions and garlic until soft. Add in the carrots and green onions and sautee for about 2 minutes. Add in cabbage. Transfer to a bowl to let cool

Take your egg roll wrapper with a point facing down. Put about 2 T of meat mixture going horizontally. Fold bottom up, fold sides up, and then roll tightly...youll need to put a bit of water on the top flap to seal closed. Fry in oil until brown (approx 3 minutes)