Monday, January 12, 2009
Adapted from Everyday Food magazine
1/4 c soy sauce
2 T rice vinegar
1 T brown sugar
1 napa cabbage, thinly sliced*
4 medium carrots, coarsely grated*
4 garlic cloves, minced
1 T grated fresh ginger
salt and pepper
1 lb pork or beef
6 scallions, thinly sliced
In a small bowl combine soy sauce, vinegar, and sugar.
In large skillet, heat 1 tablespoon oil over med-high heat. Add cabbage, carrots, garlic, ginger, salt, and pepper. Cook, tossing until cabbage and carrots are tender (3-5 minutes).
Raise heat to high; add pork and soy sauce mixture.
Cook, tossing until pork is no longer pink and liquid has evaporated (5-7 minutes).
Transfer to a plate to cool.
Assemble egg rolls keeping covered with a damp towel.
1. Place 1/3 c filling in center of wrapper. Wet edges with water.
2. Fold bottom point of wrapper up over the filling and tuck it under.
3. Fold both side corners in, like an envelope.
4. Tightly roll up to top corner. Make sure all edges remained sealed.
Fill a sauce pan with oil so that it is 1 1/2" deep. Heat oil until it reads 350 degrees on a thermometer. Work in batches and fry egg rolls until golden, turning once.
Drain on paper towel.
Serve with sweet and sour sauce.
* You can substitute 1 bag of Dole coleslaw mix for the cabbage and carrots. Use the whole bag. It will wilt down once it cooks.