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Egg Rolls With Hot Mustard Sauce

  • Yield: 20 egg rolls


  • 1 tablespoon cornstarch, plus extra for dusting
  • 1 tablespoon soy sauce
  • 3/4 pound bok choy, tough outer leaves removed and rinsed well
  • 2 tablespoons vegetable oil, plus more for deep-frying
  • 1 pound ground pork
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 cup finely chopped green onions (green and white parts)
  • 1 cup grated carrots (2 large carrots)
  • 2 teaspoons minced garlic
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Asian (dark) sesame oil
  • Twenty 6-inch square egg roll wrappers (about 1 package)
  • 2 ounces alfalfa or radish sprouts
  • Asian Dipping Sauce
  • Hot Mustard Sauce


  • Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve.
  • Stack the bok choy leaves on top of each other. Trim off and discard the bottom 3 inches of the leaves. Roll the leaves up tightly and slice into long thin strips. (This should yield about 4 loosely packed cups.)
  • Heat the 2 tablespoons vegetable oil in a wok or deep skillet over medium-high heat. Add the pork, salt, and cayenne and stir-fry for 3 minutes, or until the meat loses its pink color. Add the bok choy and stir-fry until beginning to soften, about 2 minutes. Add the green onions, carrots, garlic, cilantro, and sesame oil and continue cooking until just slightly wilted, about 2 minutes. Add the cornstarch mixture and stir well to blend and thicken, bring to a boil, and boil for 1 minute. Transfer to a wide bowl and let cool completely.
  • Pour 1/2 cup water into a small bowl and place next to your work area.
  • Lay 1 egg roll wrapper on the work surface, with one of the points toward you. Dip a finger in the water and wet the edges of the wrapper. Put 1/4 cup of the pork filling just below the center of the wrapper, above the bottom point. Top with a pinch of sprouts. Pull the bottom point up over the filling, fold over the sides, and roll up to completely enclose the filling. Place seam side down on a cornstarch-dusted baking sheet. Continue with the remaining wrappers and filling. (Note: If the egg rolls will not be cooked right away, lightly dust them with cornstarch to prevent them from sticking together, and cover tightly with plastic wrap. Refrigerate for up to 4 hours.)
  • Preheat the oven to 200?F. Pour enough oil to come halfway up the sides into a large deep heavy pot or electric deep fryer and heat to 360?F.
  • In batches, without crowding, carefully add the egg rolls to the hot oil and fry, turning with a slotted spoon, until golden brown on all sides, about 3 minutes. Remove and drain on paper towels. Keep warm in the oven while you fry the remaining rolls.
  • Serve hot with the dipping sauce.

Recipe Details