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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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These are a main dish for me because I can't stop eating them. Quite addictive! You'll want to double the recipe for the dipping sauce because it's sooooo good! These freeze very well; just fry for half the time, cool COMPLETELY, wrap well & freeze-deep fry later for 2 minutes. Ingredients:
dipping sauce |
1/2 c. hot water |
1/4 c. sugar |
2 t. soy sauce |
2 t. rice vinegar |
2 t. ketchup |
1 t. toasted sesame oil |
2 t. hoisin sauce |
1/2 t. thai chili garlic paste (adjust to taste) |
1 t. lemon juice |
1/2 t. ginger paste |
egg rolls |
1 pound ground pork |
5 oz. shiitake mushrooms (or your favorite mushrooms) |
5-6 green onions |
5 oz. sliced water chestnuts |
4 stalks bok choy |
1 pkg. egg roll wrappers (approx. 18-20 are in a package) |
Directions:
1. Dipping Sauce
2. Dissolve sugar in very hot (or boiling) water. Whisk in remaining ingredients, adding the Thai chili garlic paste a little at a time, tasting as you go, until desired heat/spice level is achieved. I personally like about 1 tablespoon of the chili garlic paste, but if you're not into spicy hot tastes you may want to use 1/4 tsp. or none at all. Quite tasty with or without.
3. Pour into covered container and refrigerate until ready to use. This will keep in the fridge for a couple months (if you can keep the kids from drinking it.... it's that good! LOL).
4. Egg Rolls
5. In a large skillet, cook the pork, breaking it into small pieces, just until no longer pink. Drain excess grease, place pork into a large mixing bowl, and allow to cool completely. I stick it in the fridge while I prepare the vegetables because you want the filling completely cool before wrapping it with the egg roll wrapper.
6. Slice the mushrooms very narrow and short. See Photo
7. Mince the green onions, setting aside some of the finely minced green tops to use as garnish on top of the dipping sauce when ready to serve. See Photo
8. Drain the can of sliced water chestnuts. Cut them into matchstick pieces. See Photo
9. Cut the green tops from the white stalk of the bok choy. Finely mince the white stalks, and rough chop the green tops. See Photo
10. Toss all the prepared vegetables with the cooled pork. See Photo
11. Place a handful of the mixture in the center of an egg roll wrapper, as shown See Photo. Fold the bottom point up and the side points in to cover the mixture, as shown See Photo. With water, lightly moisten the top point, then roll up to seal.
12. Deep fry at 325-degrees until golden brown, approximately 3-4 minutes. Drain on paper towels, allow to cool 1 minute (they're HOT!), and serve with dipping sauce. See Photo
13. NOTES:
14. This recipe is extremely versatile, so don't be afraid to change it up to your own taste. Add other ingredients you like, leave out those you don't like, try ground turkey instead of the pork..... whatever you like! I personally LOVE bok chok, so I add loads more of the green leafy part.
15. Enjoy!
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