Egg rolls

​Egg Rolls
10-20

1 pound ground pork
1 package of 20 egg roll wrappers
2 cups cabbage, shredded
2 ½ ounces carrot, shredded 
1 teaspoon ground ginger
1 ½ garlic powder
1 1/2 Tablespoon flour
1 ½ Tablespoon water
¾ teaspoon salt
Peanut oil for frying

In a bowl season pork with ginger, and garlic. Get a large nonstick pan over medium low heat and and brown ground pork just until the pink color is gone. 

Remove to large bowl and let cool about 5 minutes. Add cabbage and ginger to the pork and mix well. Whisk water and corn starch together to form a paste. Layout a egg roll wrapper with a pointy edge facing you. 

Add 2-3 Tablespoons of pork filling to the center of an egg roll wrapper. Dab some paste on the pointy corner farthest from you. 

Pull up the pointy edge facing you over the filling and using your fingers tighten the filling. Fold over the right and left pointy edges toward the center  then roll the egg roll up. Set on a plate until all egg rolls are wrapped. When about ¾ the way through rolling the egg rolls. 

Stop and add 4 inches of oil to a pan and heat oil to 375 degrees Fahrenheit. Fry 2 or three egg rolls at a time, using tongs flip them often until equally goldern brown. Remove to a cooling rack.

Notes: Keep egg roll wrappers covered with kitchen towel so they don't dry out. Also keep a kitchen towel over finished rolled egg rolls on the plate for the same reason.

Sweet and Sour Dipping Sauce

1 cup pineapple juice
½ cup brown sugar
1/3 cup of water
3 Tablespoons white vinegar
2 ½ Tablespoons corn starch
2 Tablespoons orange juice
1 Tablespoon soy sauce

Toss all ingredients in a sauce pan over medium heat and and and whisk until thickens. Remove from heat to a heat proof bowl. Serve with egg rolls, whatever you enjoy sweet and sour sauce with. Enjoy.

Peace,
Chef Kendra