REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Nate on July 07, 2018, 06:06:22 PM
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so I ventured into making some pork egg rolls this morning.
INGREDIENTS:
- 1 lb ground pork
- 12 scallions finely slided (seperate the white parts from the green parts after they have been sliced)
- 6 garlic cloves minced (yes you can use the stuff in the little tube)
- 4 TBLS grated ginger (yes you can use the stuff in the little tube)
- 5-6 cups coleslaw mix (i used napa cabbage and gave it a really fine chop)
- 8oz shiitake mushrooms chopped to your preference
- 6 TBLS soy sauce
- 2 TBLS sugar
- 2 TBLS white vinegar
- 4 tsp sesame oil
- 1 pkg (15-16 count) egg roll wrappers
- 2 C veg oil
DIRECTIONS:
step 1:
- cook pork in a dutch oven (because its easier than a skillet and less mess when you get to the later steps) over med-high heat until no longer pink (about 5 minutes).
- add scacllion whites, garlic and ginger, cook until fragrant (about 1-2 minutes)
- add coleslaw mix, mushrooms, soy sauce, vinegar, and sugar, mix together really well, cover and cook until cabbage is softened (about 5 minutes).
step 2:
- remove from heatstir in sesame oil and scallion greens
- either leave in dutch oven or transfer to a 9 x 13 baking dish and put in refrigerator to cool (about 30 - 60 minutes)
- wipe dutch oven clean and add oil
step 3:
- fill small bowl with a little water.
- working with 1 egg roll wrapper at a time, orient egg roll wrapper into a diamond shape
- scoop 1/3C (loosely packed) filling into the lower half of the egg roll wrapper and mold into a log log shape with your fingers
- moisten the 2 upper edges of the egg roll wrapper with a little water
- and fold and roll like a burrito, leaving the egg roll seam down
- place agg rolls on a sheet pan and cover with a moist paper towel while finishing the rest of the egg rolls
step 4:
- line a plate or a baking sheet with either a paper towel or a wire rack (a wire rack will help the grease drain better and make the egg roll a little more crunchy at the end)
- heat oil thats in the dutch oven to 325deg
- place a few egg rolls into the dutch oven at a time, seam side down and fry them for 2-4 minutes or until golden brown and delicious (GBD)
- transfer cooked egg rolls to baking sheet or plate and let cool
- serve with your favorite dipping sauce or how ever you are going to serve them
NOTE: if you want to make these ahead of time (like a day prior or to even freeze for later use)
-place all egg rolls once they are formed onto a cookie sheet that has been lined with parchement paper and seam side down
- wrap tightly and place into a refrigerator (use with in 24 hours)
- or place in the freezer unwrapped and transfer them to a zip lock bag once they are frozen (use with in 1 month)
- do not thaw before cooking, increase cooking time about 1-2 minutes per side
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They look GREAT!!!!
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I'll show you a pic tomorrow when we do them in the air fryer
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How do you like that air fryer? Been considering buying one for a bit now.
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It's a pretty neat little gadget. Basically it's a miniature convection oven.