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Pork and Cabbage Egg Rolls with Dipping Sauce

Pork and Cabbage Egg Rolls

Ingredients:

Makes 12 egg rolls

  • 1 package egg roll wrappers
  • 1 pound ground pork
  • 1/2 small onion diced
  • 1/4 green cabbage thinly sliced
  • 1 cup bean sprouts
  • 1 large carrot thinly sliced
  • 1/3 cup thinly sliced green onions
  • 2 jalapeno peppers sliced thinly
  • 1 Tbs grated ginger
  • 2 cloves fresh garlic crushed
  • 1/2 tsp wasabi
  • 1/2 tsp chili powder
  • 1 tsp herbs de provenance
  • 1/4 tsp cinnamon
  • 1 oz reserved dipping sauce or 1 oz sweetened soy sauce
  • salt and pepper to taste
  • 1 egg beaten with 2 oz water for an egg wash
  • 4-6 cups canola oil for frying
Dipping Sauce
  • 1/3 cup sweet soy sauce
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • rice wine vinegar
  • 2 oz orange juice
  • 1 Tbs corn starch

Make the dipping sauce first or while the pork sautes, as you will need to add 1 oz of the dipping sauce to the pork after it has cooked. In a small sauce pan, add sweetened soy sauce, spices, and rice wine vinegar. Stir to combine and then bring to a boil over medium-high heat. Make a slurry with orange juice and corn starch. Add the slurry to the dipping sauce as it begins to boil, stir to combine, and then return the sauce to a boil. Immediately remove the sauce from the heat source, as the corn starch will quickly begin to thicken the sauce after it reaches a boil. Let the sauce cool while preparing the egg rolls.

Saute 1 pound of ground pork with 1/2 diced white onion over medium heat in a saute pan. Add the dry spices, herbs, garlic, and ginger. Saute stirring occasionally until the pork is fully cooked and the onions are starting to caramelize. Remove from the heat and stir in 1 oz of the dipping sauce or 1 oz of sweetened soy sauce if you chose to not make the dipping sauce. Let cool to room temperature.

While the pork is cooling, prep all of the vegetables. Keep salt and pepper handy. After the vegetables have been sliced, the dipping sauce made, and the pork cooked and cooled, you are ready to assemble and fry the egg rolls.

Heat 4-6 cups of canola or vegetable oil in a heavy bottomed sauce pan over medium heat. Optimal frying temperature for this recipe is between 350-375 degrees. Since the pork is fully cooked before assembling the egg rolls. You do not need to fret over the temperature of the oil too much. You are just cooking the outside to a crispy brown and heating the interior.

Assemble the egg rolls as demonstrated in the video. Make sure to coat the outside with the egg wash and then carefully submerge into the hot oil. The oil should bubble rapidly around the egg roll. With a set of tongs, make sure to keep the egg roll submerged for 15 seconds and then carefully turn to fry all sides equally. When the outside is brown to your liking, remove the egg roll and place on a tray covered with paper towels. The egg rolls will keep their heat as you cook the rest of the egg rolls. It is a two person job unless you assemble all of the egg rolls before beginning to fry them.

Serve with a side of rice and the dipping sauce. We tend to consider egg rolls as an “appetizer”, but they make a very balanced meal as well!!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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