Tuesday, May 1, 2007

Michelle's April Recipe

I receive the magazine Everyday Food in the mail each month. I really like everything about this publication and have enjoyed reading it each month. When I saw the recipe Pork Egg Rolls which looked great and looked easy to make...I decided that I had to try them. What a perfect excuse to make them but our recipe of the month Ethnic.

Overall this was a very easy recipe with easy to follow directions. The only thing I didn't like was the amount of time for prep. Next time I make this recipe I will try to get already shredded carrots and maybe shredded cabbage. I would also maybe try and use the Wonton wrappers instead of the egg roll wrappers to make mini egg rolls.

Pork Egg Roll
Serves 8
Prep Time: 45 min
Total Time: 1 hour

What You'll Need
1/4 cup soy sauce
2 tablespoons rice vinegar (I didn't have this so I used cider vinegar)
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pould ground pork
16 egg-roll wrappers ( 6-7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

What to Do
1) In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

2) Raise heat to high; add pork and soy sauce mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

3) In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

To Freeze:
Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by 3 minutes per batch.

To Bake, Not Fry (which is what I did):
If you prefer, these egg rolls can be baked. Preheat oven to 400. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with 1/4 cup oil. Bake until golden, about 10 minutes. Serve with sauces. If baking from frozen, bake about 15 minutes.

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