Tuesday, August 28, 2012
Egg Roll Recipe
This recipe was somewhat buried in another post and so I separated it out.
.85# Ground Pork
4 oz. Ground Chuck
1 small bunch scallions diced (use both white and green parts)
½ tsp. fresh ginger minced or use dry
2 cloves garlic minced
2 tbsp. Mirin
2 tbsp and 1 tsp. Soy Sauce
1 small head of Savoy Cabbage, shredded
¾ cup shredded Carrots – 1 or 2 large carrots or small bag of already shredded
Salt and Pepper to taste
2 small pinches Chinese Five Spice Powder*
1 Egg white beaten (use to seal wonton wrappers)
1 tbsp. chicken stock
1 ½ tbsp. Olive Oil
Regular oil for frying
In a wok or frying pan cook the ground pork and ground chuck almost all the way through – drain and set aside. In the same pan with olive oil, cook the shredded cabbage, shredded carrots and scallions with garlic, soy sauce, Mirin and spices. If you need some liquid, add a little bit of chicken stock – 1 or 2 tbsp.
When this mixture cools, combine with the beef and pork.
Fill each wonton with about 2-3 tbsp. of mixture. Wrap envelope style and use the beaten egg white to seal up the edges.
Fry in oil at 350 degrees until nice and golden brown. Use duck sauce, soy sauce or sweet and sour sauce for dipping.
You can make homemade duck sauce by combining apricot jam melted with dry mustard. Melt 1 jar of apricot jam in the microwave or on the stove top. Add 1 to 2 tbsp. dry mustard and mix well. Add in 2 tbsp. cider vinegar and stir. It’s ready to serve.
At my restaurant I created this for a sweet and sour sauce:
1 cup honey
1 cup cider vinegar
1 cup light brown sugar
½ cup lemon juice
1/3 cup ketchup
Place all ingredients in a sauce pot and whisk together. Over medium low heat bring the mixture to a boil, stirring with a whisk until the mixture reaches 220 degrees. It should start to thicken as it cools.
*If you don’t have Chinese Five spice in your pantry leave it out. This is a spice that either you love it or you don’t. It’s a very intense blend of spices.