Pork Egg Rolls
Ingredients:
- soy sauce - 1/4 cup
- rice vinegar - 2 T
- light brown sugar - 1 T
- vegetable oil - for frying
- cabbage coleslaw mix - 4 cups
- carrots, coarsely grated - 2
- garlic, minced - 4 cloves
- grated fresh ginger - 1 T
- coarse salt and black pepper - to desired taste
- ground pork - 1 pound
- scallions, sliced thin - 6
- egg roll wrappers (6 - 7 inches square) - 16
- egg, lightly beaten - 1
Instructions:
In a bowl, combine soy sauce, vinegar and sugar; set aside.
In a skillet, heat 1 T oil over medium high, add coleslaw, carrots, garlic and ginger; salt and pepper to taste. Cook, tossing, until vegetables are tender, 3 - 5 minutes. Turn heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 - 7 minutes; mix in scallions. Place mixture on a plate to cool.
Place an egg-roll wrapper flat with one corner facing you. Brush both sides of wrapper with egg.
Spoon 1/3 cup pork mixture near the corner closest to you. Fold that corner over the filling, and fold both side corners toward center of wrapper. (It should look like an open envelope.) Tightly roll up filled wrapper toward the far corner to close wrapper. Gently press down to seal edges. Can be fried in oil or baked in oven.
For fried egg rolls - heat oil to 350 degrees, fry egg rolls until golden, turning occasionally, 2 minutes on each side. Drain on a wire rack. Serve with sweet and sour sauce and Chinese hot mustard.
for baked egg rolls - lightly oil a rimmed cookie sheet; place egg rolls on sheet and brush with oil. Bake in a preheated 400 degree oven for 10 minutes, until golden. Serve with sweet-and-sour sauce and Chinese hot mustard.
