The Morning Journal (Lorain, OH) - - FOOD+FUN -

Serv­ings: 4to 6

Start to fin­ish: 1hour, 15min­utes

IN­GRE­DI­ENTS For the dip­ping sauce:

3ta­ble­spoons low sodium soy sauce

2ta­ble­spoons rice vine­gar (un­sea­soned)

1tea­spoon sugar

1tea­spoon sesame oil

For the egg rolls:

1⁄4 cup plus 3ta­ble­spoons veg­etable oil

2ta­ble­spoons minced gin­ger

2tea­spoons minced gar­lic

8ounces ground pork

Kosher salt

1⁄3 cup thinly sliced scal­lions

1cup finely chopped red pep­per

1cup coarsely grated car­rot

2cups finely shred­ded Napa cab­bage

1⁄3 cup chicken broth

2ta­ble­spoons low sodium soy sauce

14egg roll wrap­pers

IN­STRUC­TIONS Make the dip­ping sauce: In a small bowl com­bine all the in­gre­di­ents. Set aside.

Make the egg rolls: In a large non­stick skil­let heat 2ta­ble­spoons of the oil over medium heat. Add the gin­ger and gar­lic and cook, stir­ring 1minute. Add the pork and a hefty pinch of salt, re­duce the heat to medium and cook, stir­ring, un­til it turns white, about 2min­utes. Trans­fer with a slot­ted spoon to a medium bowl. Add an­other ta­ble­spoon of the oil, the scal­lions, red pep­per and car­rot to the skil­let and cook, stir­ring oc­ca­sion­ally, un­til slightly soft­ened, about 2min­utes. 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. Add the mix­ture to the pork bowl, stir well and set aside to cool to room tem­per­a­ture. Clean the skil­let and set it aside.

Work­ing with two egg roll wrap- pers at a time ar­range them on the counter with one of the cor­ners fac­ing you. Place level 1⁄4 cup of the fill­ing in the cen­ter of the wrap­per and bring up the bot­tom cor­ner that is fac­ing you half way up to cover the fill­ing. 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. Heat 2ta­ble­spoons of the oil in the large non­stick skil­let over medium high heat. 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 6to 8 min­utes to­tal. Trans­fer them to pa­per tow­els to drain and re­peat the pro­ce­dure with the re­main­ing oil and re­main­ing egg rolls.

Trans­fer to plates and serve right away with the dip­ping sauce. Nu­tri­tion in­for­ma­tion per serv­ing of egg rolls: 459calo­ries; 186 calo­ries from fat; 21g fat (4g sat­u­rated; 0g trans fats); 34mg choles­terol; 746mg sodium; 51g car­bo­hy­drate; 4g fiber; 3g sugar; 16g pro­tein.

Nu­tri­tion in­for­ma­tion per serv­ing of sauce: 21calo­ries; 10calo­ries from fat; 1g fat (0g sat­u­rated; 0g trans fats); 0mg choles­terol; 432 mg sodium; 2g car­bo­hy­drate; 0g fiber; 1g sugar; 1g pro­tein.

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