CHICAGO — Henry Cai, the owner of 3 Little Pigs Chicago, stopped by WGN Weekend Morning News for Sunday Brunch.

Cai made Pork Egg Rolls.

Recipe for Pork Egg Rolls

Ingredients

• ½ lb of your meat of choice. We use BBQ Pork
• 1 bag Carrot Sticks
• 1 Cabbage head
• Creamy peanut butter
• Salt, to taste
• Pepper, to taste
• Sugar, to taste
• 1 pack of Eggroll wrappers
• Eggwash

Steps

• Dice ½ lb bbq pork and put in bowl
• Shred ¼ cabbage and put in bowl
• Open carrot stick bag and mix with enough peanut butter to coat, pinch of salt, pinch of pepper and pinch of sugar
• Mix and let it sit for 30 min.
• Place eggroll sheet in front as a diamond.
• Put 2-3 tbsp of filling slightly below the center of the eggroll sheet
• Wet all sides with eggwash
• From the bottom lift the bottom and put it over the filling and roll.
• Fold both sides corners
• Pour 2-3 inches of oil into a deep pot.
• Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
• Drain on paper towels, then serve with dipping sauce of your choice.