Asian Pork Egg rolls
Here is my version of asian pork eggrolld, filled with tender pork , eggs and vegetables in a asian flavored sauce. These freeze well, just thaw and heat on a rack on a 400 oven until crisp and hot.
Asian Pork Egg rolls
Here is my version of asian pork eggrolld, filled with tender pork , eggs and vegetables in a asian flavored sauce. These freeze well, just thaw and heat on a rack on a 400 oven until crisp and hot.
Cooking Instructions
- 1
Melt butter in a small skillet, add seasoned eggs and cook gently until set. Remove to a plate, cut into strips and reserve
- 2
- 3
- 4
Trim any silver skin from pork and cut into thin strips, season with the asian seasoning1
- 5
- 6
- 7
In a bowl whisk together oyster sauce, tamari sauce, sugar,mirin,rice vinegar and sriracha, set aside
- 8
In a large skillet heat olive oil add pork and cook until browned, remove as done to a plate
- 9
- 10
In the same skillet add mushrooms, garlic and green onion and just soften
- 11
Add cabbage mixture, pepper and salt to taste and stir fry just a to lightly cook
- 12
Add reserved sauce and stir to blend
- 13
Add to a bowl and add cooked pork, and egg strips, mix together, cool
- 14
Make Eggrolls
- 15
Lay an egg roll wrapper on ypur work surface
- 16
Brush edges with egg wash
- 17
Place about 2 tablespoons cooled filling on one end of wrapper
- 18
Fold over sides
- 19
And roll up, place seam side down on platter, cover with plastic wrap to keep them from drying out while you roll the remainong egg rolls
- 20
- 21
Fry Egg Rolls
- 22
Un a dutch oven or large pot heat oil to 350. Fry egg rolls without touching, a couple at a time until crisp and golden, anout 3 minutes per side
- 23
Remove to racks to drain off excess oil
- 24
Serve with duck sauce or your favorite dipping saucd
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