Egg Rolls

How you chop the vegetables makes all the difference in Asian cuisine.  Here we're slicing the pea-pods for Egg Rolls.

Chef’s Note:  We’ve tried making our own egg roll skins, and it’s do-able, but we didn’t think they were any better than the commercial ones available in the grocery store.  Spring roll skins are different.  They are much better home-made, and easy to make.  We’ll blog about those later.  For now, it’s egg roll skins that you want. These egg rolls are best made in a large wok (not electric), but you can use a deep 12" skillet, too.

Ingredients

1 package egg roll skins

1 cup edible pea-pods, stems removed, cut into long strips

5 cups cabbage cut into long, thin strips (half the head, remove the core, then slice)

1 large carrot, peeled and coarsely grated

4 oz. fresh bean sprouts

¼ lb. lean pork, cut into matchstick-sized pieces (tiny strips!)

3 tbl. soy sauce (1 for marinade, 2 for cooking)

pinch of 5-spice powder

pinch of garlic powder

1 tsp. sesame oil

1 tsp. sherry

1 tbl. olive oil

1 clove garlic, smashed and minced

1 tbl. cornstarch

2 tbl. water

The finished product.  YUM!  Served here with spicy mustard sauce.

Directions

·        Place the pork slices in a bowl and add 1 tbl. soy sauce, the 5-spice powder, garlic powder, sesame oil and sherry.

·        Let meat marinate for about 30 minutes

·        In a large wok, heat olive oil over medium heat until hot

·        Add pork (with marinade) and minced garlic to the oil, stirring constantly until just cooked (not brown)

·        Add the cabbage, carrots, and  pea-pods and mix well

·        Increase heat to medium-high and cook about 5 minutes, stirring constantly

·        Add 2 tbl. soy sauce and the bean sprouts

·        Remove from heat and stir for about 2 minutes

·        Add 1 tbl. cornstarch, stir in well, and let cool

Egg Roll skins, the cooked filling, and the cornstarch mix for sealing the edges.

·        In a small bowl, mix 1 tbl. cornstarch and 2 tbl. water (this is to seal the edges of the egg roll skins)

·        Lay out one egg roll skin and using your fingers, brush all edges with the cornstarch mixture

·        Spoon pork & vegetable mixture into center of egg roll skin (good size spoonful)

·        Begin rolling skin from corner to corner, folding edges in half way through.

·        Lay seam side down on a baking sheet and refrigerate until ready to fry

·        In a wok or deep 12” skillet, add ¾” of canola oil, and heat over medium until hot

·        using tongs, fry each egg roll about 3-4 minutes per side, turning once, until browned on both sides

·        Remove with tongs and drain on paper towel on baking sheet

·        Keep egg rolls warm in 250° oven until ready to serve

·        Serve with Spicy Mustard Sauce (below) or Sweet & Sour Sauce (coming soon!)

Spicy Mustard Sauce

2 tbl. spicy brown mustard

8 drops hot sauce (Tabasco-style)

½ tbl. soy sauce

1 tbl. prepared horseradish

Mix all ingredients together and chill until ready to use.