Baby Egg Rolls
1/4 cup olive oil
1 {2-inch) piece fresh ginger, peeled and minced
1 garlic clove, minced
1 (1/2-pound) boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
1/4 cup chicken stock, preferably homemade
2 tablespoons soy sauce
30 square wonton wrappers
Soy Sesame Dipping Sauce, recipe follows
To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or
wok over medium heat. Add the ginger and garlic and cook, stirring until
slightly softened, about 2 minutes. Add the pork and stir until it turns white,
about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions,
carrot, and red pepper to the skillet. Cook, stirring, until slightly softened,
about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to
medium-low and simmer until the liquid has evaporated and the vegetables are
tender, about 5 minutes. Return the pork to the skillet and let the contents of
the skillet cool to room temperature. You should have about 2 cups.
Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top
with about 1 tablespoon of the filling and roll into a cylinder, tucking in the
sides and pressing the edges to seal. (The egg rolls can be frozen at this
point.) Heat the remaining olive oil in a large nonstick skillet over
medium-high heat until almost smoking. Working in batches, add the rolls and
cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes.
Cool slightly before serving.
Soy Sesame Dipping Sauce:
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar
in a small bowl. Stir well and serve on the side with the rolls.
Yield: 1/2 cup
Yield: 30 egg rolls |