This is a print preview of "Baby Egg Rolls With Soy Sesame Dipping Sauce" recipe.

Baby Egg Rolls With Soy Sesame Dipping Sauce Recipe
by Global Cookbook

Baby Egg Rolls With Soy Sesame Dipping Sauce
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  Servings: 1

Ingredients

  • 1/4 c. extra virgin olive oil
  • 1 piece fresh ginger - (2" long) peeled, chopped
  • 1 x garlic clove chopped
  • 1 x boneless pork chop - (1/2 lb) cut thin strips
  • 2 x scallions white and 1" of green parts, thinly sliced
  • 1 x carrot julienned
  • 1 lrg red bell pepper julienned
  • 1 c. thinly-sliced Napa cabbage
  • 1/4 c. chicken stock (preferably homemade)
  • 2 Tbsp. soy sauce
  • 30 sqr wonton wrappers
  • 6 Tbsp. soy sauce
  • 1/4 c. rice vinegar
  • 2 tsp Asian (toasted) sesame oil
  • 2 tsp sugar

Directions

  1. To make the egg roll, heat 2 Tbsp. of the extra virgin olive oil in a large skillet or possibly wok over medium heat. Add in the ginger and garlic and cook, stirring till slightly softened, about 2 min. Add in the pork and stir till it turns white, about 2 min. Transfer the pork to a plate and set aside.
  2. Add in the scallions, carrot, and red pepper to the skillet. Cook, stirring, till slightly softened, about 2 min. Add in the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer till the liquid has evaporated and the vegetables are tender, about 5 min. Return the pork to the skillet and let the contents of the skillet cold to room temperature. You should have about 2 c..
  3. Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 Tbsp. of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frzn at this point.)
  4. Heat the remaining extra virgin olive oil in a large nonstick skillet over medium-high heat till almost smoking. Working in batches, add in the rolls and cook, turning often with tongs, till golden on all sides, 5 to 7 min. Cold slightly before serving.
  5. Soy Sesame Dipping Sauce: 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. (Makes 1/2 c.)
  6. This recipe yields 30 egg rolls.
  7. Yield: 30 egg rolls