- Cabbage
- Cauliflower
- Broccoli
- Carrots
- Bean sprouts
- 1 cup cubed pork
- 1/2 cup of chopped shrimp
- 1/2 cup chopped onion
- 4 cloves minced garlic
- 1 small piece of ginger
- 1 chicken bullion cube
- Black pepper
- Fish sauce
- Cooking oil
- Eggroll skin
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Procedure:- Shred all the vegetables except for the bean sprouts.
- Mix in the bean sprouts to the shredded vegetables.
- Boil some water in your steamer.
- Add the ginger, fish sauce, and black pepper.
- When it’s already boiling, steam the vegetable mixture for about 5 minutes. Set aside.
- In a saucepan, heat some cooking oil.
- Sauté the garlic, onion, followed by the cubed pork.
- When the pork is brown, add the shrimp and the chicken bullion.
- When the shrimp is cooked, mix the meat mixture and vegetable mixture in a bowl.
- Season the mixture with salt and pepper according to your taste.
- Wrap the mixture in the eggroll skin.
- Deep fry the eggrolls until golden brown.
- Serve with your favorite dipping sauce.
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Ingredients for dipping sauce:- 1/2 cup white vinegar
- 1/2 cup soy sauce
- Half of a medium sized red onion, chopped
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Procedure for dipping sauce:- Mix all of the dipping sauce ingredients in a mixing bowl.