Summer rolls with pork and vegetables, prepared and deep fried in a Lodge cast iron wok. I’d wanted to make homemade egg rolls, but ended up doing something a little different. “Summer rolls” are almost exactly the same as Asian spring rolls, where we have ground pork with green cabbage, red cabbage and shredded carrots, all stir fried in a heavy Lodge cast iron wok. The end result *looked* like sausages, but the taste was definitely what you’d get with takeout Chinese summer rolls. The result was quite delicious, and I hope you enjoy this and maybe even give it a try yourself.
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