Egg Rolls

Dad Yoder, by @MissalinUwU

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3 Cups Celery
2 Cans bamboo shoots
2 Cans water chestnuts
1 large onion
Chop then mince very fine. Mix together with;
1 tbs of Sugar
1 tbs of Accent / All Purpose Seasoning
3 tbs of oil
2 tbs of Salt
1 tbsp of Ground Pepper
500 grams of Chopped/Pulled Pork
Egg Roll/Spring Roll Pre-made pastry


  1. Cook the Pork following the guideline and leave to rest until room temperature
  2. Chop the Celery, Bamboo Shoots, Water Chestnuts, Onion together until a mince-like texture
  3. Chop or Pull the Pork (depending on the type you have)
  4. Add both the mix and Pork together then add the Sugar, Oil, Salt and Ground Pepper
  5. For each roll take a sheet of pastry and place the mix in the centre but a third of the way up
  6. Fold the the side closest to the mix upwards to cover the mix
  7. Fold the left and then the right side to reach where the mix would be (centre)
  8. With the top side still unfolded grab the bottom (now where the mix is) and roll upwards until everything reaches the top
  9. Deep fry on a high heat in a pan/wok for approx. 2 minutes on each side
  10. Make sure the entire roll is golden brown and has a crispy exterior
  11. Allow to cool on a rack before eating