Kung Pao Pork, Rice, & Egg Rolls~ Day 24
My Kids and I LOVE Chinese. Going out for Chinese though can get pricey with a family of 6. So, why not make it at home? I love it better too, since I can control what ingredients we use. Despite the deep fried part, it can be good, right?
A big skillet of Kung Pao Pork or chicken and a large pot of rice can fill anyone’s belly.
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Kung Pao Chicken or Pork |
| 2 T sesame oil or olive oil 1 cup chopped onion 2 garlic cloves, minced 1 lb chicken or pork cut into pieces 3/4 c.water 3 T soy sauce 2 tsp. cornstarch 1 tsp.brown sugar 1/2 tsp. crushed red pepper, optional 1 large bell pepper chopped 1 cup snow peas 2 T chopped peanuts (garnish, if desired) Heat oil and add onion til’ soft. Add garlic and meat. Combine water and next 5 ingredients stirring until sugar dissolves. Add water mixture to pan and bring to boil. Add pepper and snow peas and cook until sauce thickens. |
Egg rolls would have to be my weak spot when it comes to the Chinese food. And, my son, is a huge fan too! You can buy the handy dandy wonton/egg roll wrappers in the produce refrigeration aisle at the grocery store.
I browned up some pork sausage (you can use ground turkey, chicken, or even shrimp too), and dumped in about 2 cups of cabbage mix with the carrots, etc, and 1/2 of a chopped onion. 
After adding the remaining spices, I filled my egg roll wrappers like an envelope. There is a great picture on the back of the package of wrappers to help if you need it.
We don’t deep fry often at all, but I just heated up the oil in my little pan and popped these in until they were golden and crispy. Drain on a paper towel so the grease goes away.
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Homemade Egg Rolls |
| 1 lb ground pork, chicken, turkey, or shrimp 1 tsp. ground ginger 1 tsp. garlic powder 1/2 tsp. salt Pinch of onion powder 1/2 chopped onion 2 cups Shredded cabbage or coleslaw mix 2 oz. shredded carrots 8 egg roll wrappers Wrap and deep fry! |
And, no Chinese food is complete without a yummy Crab Rangoon. They are my momma’s and my favorite!
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Crab Rangoons |
| 1 6 oz can crabmeat 6 oz cream cheese 1/2 tsp. minced garlic 1 dash Worcestershire sauce 1/2 tsp. salt 1 dash white pepper Wonton wrappers 1 beaten egg to seal wrappers Frying oil |
I mixed all the ingredients together and then put a small spoonful on my wonton wrapper. Brush a bit of beaten egg along edges to stick as you close.
Ready for frying!
Yummy!
2 Comments
Anonymous
Yummy. You work hard for your family.
Debbi
Anonymous
I enjoy your recipe posts so much!! I am also a home cook who tries feed my family of 5 on a budget, yet keep them full and satisfied. Your recipes never disappoint! Thanks for sharing them! 🙂 ~Beverly