PORK EGG ROLLS

PORK EGG ROLLS

 

 

 

I found a recipe on Pinterest that I changed a few things.  I'll include the link below.  These were really good.  I added Pork Char-Siu to the vegetable filling.  I used sweet and spicy dipping sauce and hot mustard.  I bought both at the Asian market.  The hot mustard was powder that I added water to.  If you can't find the dipping sauce at an Asian store;  I added a recipe on the Fire Cracker Shrimp blog previously.  I haven't tried it, but it looks good.  

 

 3 cloves minced garlic

1/4 head shredded napa cabbage (can always add more)

3 carrots, shredded

1-2 chopped green onions

3/4 cup bean sprouts

5 mushrooms, sliced

1 Tablespoon peanut oil

1 Tablespoon Chinese rice wine

1 tablespoon soy sauce

1/4 teaspoon sugar

1/2 teaspoon salt

1 teaspoon sesame oil

freshly ground black pepper

1/2 cup - 1 cup already prepared pork char-siu, chopped

1 Tablespoon cornstarch - to seal egg rolls

1/4 cup cool water - to seal egg rolls

Peanut oil for deep frying. 

 

 

Heat a wok or large sauté pan over high heat.  Add the peanut oil.  Add all the vegetables and stir-fry for a minute or two.  Just until they are soft.  Add rice wine, soy sauce, sugar, sesame oil, and salt/pepper.  Continue to stir-fry for another minute.  Remove the filling and place on baking sheet tray in a thin letter to cool.  Raise one end of tray to allow the liquids to drain away from the filling. Fill 1 tablespoon of filling for each egg roll.  Add some pork on top of filling.  Roll the egg roll, making sure you are rolling tightly.  Use the cornstarch and cool water mixture to seal each egg roll.  Heat up about 2 inches of peanut oil in a sauce pan or a deep fryer.  When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches.  Fry until golden brown.  Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool.   

 

http://detoursinlife.com/egg-rolls/