Pork Egg Rolls With Sweet & Sour Sauce

prep time:: 50 min
total time:: 2 hr

Makes 20 servings

Katherine Hampton

ingredients

2 tablespoons vegetable oil
1 pound ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound bok choy, shredded
1/2 pound medium shrimp, peeled, deveined and chopped
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1 1/4 cups Sweet and Sour Sauce, recipe follows
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.
Yield: 2/3 cup
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth

directions

1
Preheat the fryer. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
2
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
3
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
4
2 teaspoons cornstarch Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
5
Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.