Kate's Crispy Egg Rolls
I chose to make this recipe because of how delicious yet easy it is. Another feature about this dish which makes it so delicious is the use of fresh ingredients. Both fresh ginger and garlic are used in this dish, and this is a key element in the unique flavor profile of the dish. Another aspect of this dish that makes it so distinctive is the texture. Texture is key to creating tasty dishes, and the crunch of the wrappers paired with the juicy pork and fresh vegetables creates a memorable and delicious dish. This dish is also very healthy because of the fresh ingredients, and if you want to make the dish even healthier, the egg rolls can be baked instead of fried to decrease the fat content of the dish.
· 12 egg roll wraps
· 1⁄2-1 lb ground pork (or chicken or beef)
· 2 teaspoons chopped fresh ginger
· 2 garlic cloves, minced
· 1 teaspoon salt
· 1 teaspoon sugar
· 1⁄4 cup soy sauce
· 1 teaspoon sesame oil
· 1 (16 ounce) bag of shredded cabbage and carrot coleslaw mix (not quite the whole bag)
· 4 green onions, sliced
· 1 egg, beaten with
· 1 teaspoon water
· oil (for frying)
- Brown pork with ginger and garlic in pan; drain any grease.
- Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
- In large bowl combine cabbage mix and green onions.
- Pour hot meat over vegetables and stir well. Let cool slightly.
- Lay wrap in front of you so that it looks like a diamond.
- Place 3 tablespoons pork filling in center of egg roll wrapper.
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling.
- Set aside and repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to very hot (350ºF).
- Fry a few egg rolls in pan at a time, 2-3 minutes per side.
- Drain on paper towels
- Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.