Pork and Veggie Egg Rolls |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I've been on an Asian-inspired cooking kick lately, and with the winter weather I set out to create the perfect eggroll. (Well, technically these are spring rolls.) This recipe is very flexible. Use any ground meat you want and it should work just fine. Add any other veggies you like, but don't use too many wet ingredients. Don't fear the deep-frying! It is worth the trouble. I recommend corn oil. These freeze very well, and in just 4 minutes fry to perfection in 350 degree oil. Enjoy them wrapped in a lettuce leaf with some shredded carrot and chopped fresh basil. The best sauce for dipping these is a sweet chili sauce with a dash of vinegar and nuoc mam. Ingredients:
1 lb ground pork |
1 1/2 cups red cabbage, shredded |
1/4 cup green onion, chopped |
2 ounces cellophane noodles |
1/2 cup carrot, shredded |
2 teaspoons soy sauce |
1/2 teaspoon vinegar |
1 tablespoon honey |
1 teaspoon sriracha chili sauce |
1 egg, lightly beaten |
1/2 tablespoon black pepper |
25 spring roll wrappers, large (8x8 inch) |
Directions:
1. Soak cellophane noodles in hot water for about 6 minutes.
2. Drain thoroughly, and chop into roughly 1/2 inch-long pieces.
3. Combine all ingredients except spring roll wrappers.
4. Place two tablespoons of filling into the center of the wrapper.
5. Roll according to the instructions on the wrapper. (A quick internet search will also show you how to wrap an eggroll.).
6. Repeat until all wrappers are used.
7. Freeze for later use, or cook them now -
8. Heat corn oil to 350 degrees Fahrenheit.
9. Deep fry, 2-3 at a time, for 3 minutes if fresh, 4 minutes if frozen.
10. Allow to drain on paper towels.
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