Cantonese Pork Rolls

When I lived in Hawaii I ate a lot of egg rolls, spring rolls, and vegetarian summer rolls dipped in spicy Thai peanut sauce. When I miss Hawaiian plate lunches with pork rolls, broccoli beef, and fried rice, I pick up a package of egg roll wrappers and the other ingredients I need to recreate my favorite “locol ono” dishes and get busy. My versions, such as my Pearl City Broccoli Beef and these pork rolls do a good job of making me feel closer to my island loving self, even if just for a moment.

3 c. gound pork

1/2 c. onion, grated

4 cloves garlic minced

2 tsp. oyster sauce

1/4 tsp. coriander

1/2 tsp. ground ginger

1 T soy sauce

2 T red bell pepper, minced

1 T sesame seeds

3 T peanut oil

16 Egg Roll wrappers

2 c. shredded won bok

1/2 c. carrots, julienne

1/2 c. celery, julienne

1/2 c. onion, julienne

1/4 c. fresh cilantro leaves

1/4 c. green onions, sliced in 2″ long diagonal slices

1 small can minced water chestnuts

Oil for frying.


Process pork, onion, garlic, red pepper, oyster sauce, coriander, ginger, and soy sauce in food processor.

Heat peanut oil in a large skillet over medium to high heat. Add sesame seeds and toast.

When the seeds are golden brown, crumble in pork mixture.

Reduce heat to medium and brown.

Combine vegetables into a mound.  Lay out 16 egg roll wrappers on the diagonal for shorter finished rolls, square for longer rolls.

Lay a line of pork down center from point to point for shorter rolls, down the center from top edge to bottom for longer rolls. Lay a line of vegetables on top of pork.

Fold top and bottom point or edge over filling and wet with water. Roll up over meat. Wet edge of dough and seal.

Fry in very hot oil until golden brown. Drain on absorbent paper and serve.

Yield: 16 rolls

Leave A Comment

Your email address will not be published. Required fields are marked *