EGG ROLLS WITH SOY SESAME DIPPING SAUCE
Serves: 4-6
For the dipping sauce:
3 tbsp (45 mL) low sodium soy sauce 2 tbsp (30 mL) rice vinegar (unseasoned) 1 tsp (5 mL) sugar 1 tsp (5 mL) sesame oil
For the egg rolls:
1/4 cup (60 mL) plus 3 tbsp (45 mL) vegetable oil 2 tbsp (30 mL) minced ginger 2 tsp (10 mL) minced garlic 8 oz (226 g) ground pork Kosher salt 1/3 cup (80 mL) thinly sliced scallions 1 cup (250 mL) finely chopped red pepper 1 cup (250 mL) coarsely grated carrot 2 cups (500 mL) finely shredded napa cabbage 1/3 cup (80 mL) chicken broth 2 tbsp (30 mL) low sodium soy sauce 14 egg roll wrappers
1. Make the dipping sauce: In a small bowl combine all the ingredients. Set aside.
2. Make the egg rolls: In a large non-stick skillet heat 2 tbsp (30 mL) of the oil over medium heat.
3. Add the ginger and garlic and cook, stirring 1 minute. Add the pork and a hefty pinch of salt, reduce the heat to medium and cook, stirring, until it turns white, about 2 minutes. Transfer with a slotted spoon to a medium bowl.
4. Add another tbsp (15 mL) of the oil, the scallions, red pepper and carrot to the skillet and cook, stirring occasionally, until slightly softened, about 2 minutes.
5. Add the cabbage, stock and soy sauce, and simmer, stirring until all of the liquid has evaporated and the vegetables are tender but not mushy.
6. Add the mixture to the pork bowl, stir well and set aside to cool to room temperature. Clean the skillet and set it aside.
7. Working with two egg roll wrappers at a time, arrange them on the counter with one of the corners facing you.
8. Place level 1/4 cup (60 mL) of the filling in the centre of the wrapper and bring up the bottom corner that is facing you half way up to cover the filling.
9. Fold in the left and right corners of the wrapper snuggly over the filling. Moisten the top corner and bring it down to form a rectangular package, pressing firmly to make sure the top corner is well glued.
10. Heat 2 tbsp (30 mL) of the oil in the large non-stick skillet over medium high heat.
11. Add half the rolls to the skillet, reduce the heat to medium and cook the rolls, turning them frequently until they are golden brown on all sides, about 6-8 minutes total.
12. Transfer them to paper towels to drain and repeat the procedure with the remaining oil and remaining egg rolls.
13. Transfer to plates and serve right away with the dipping sauce.