cornstarch, a pinch of salt and sugar,
vegetable oil to a medium non sticky cooking pan, use medium heat, pour 1/5 portion of the egg to the pan, spread evenly using a spade, cook for 1-2 minutes, flip to cook the other side for 1-2 minutes or until both sides are fully cooked. Make another 4 egg wrappers, add vegetable if needed.
Pull bottom edge over filling and roll up. brush with water. brush with oil. In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Forming 1 roll at a time, place wrapper on work surface. Spoon scant 3 tbsp (50 mL) pork mixture on bottom third, leaving 1/2-inch (1 cm) borders on bottom and sides
In your crock-pot or roaster place the boneless pork shoulder and season with salt and pepper. Whether it be family, friends or even people I just met, food is universal and sharing that with others is one of the greatest joys
In the spirit of inspiring other moms to occasionally up their breakfast game, I’ll be sharing our tried and true breakfast hits over the next few months, starting with these simple, yet delicious, breakfast eggrolls
I did make some with soy sauce, toasted sesame oil and oyster sauce in place of the teriyaki sauce (equally as good) and even I sprinkled in a bit of red chili oil in some and you could really taste that 'kick' of heat - feel free to play around with your fillings spices