Spicy Pork Egg Rolls

prep time:: 10 min
total time:: 1 hr

Enough

I am not much of an instructor when it comes to cooking. All my recipes are in my head. This is my first attempt to write down a recipe. Try not to catch on fire while cooking. I will feel bad.

ingredients

1 package of store bought egg roll wraps (You can try to make them your self if you want to be 100% authentic but I assure you, the bragging rights are not worth the trouble
1 lb of pork loin (pork chops will do)
1/2 head of cabbage
1 carrot (or a few of the little guys)
1 small can of sliced water chestnuts
Optional- Chopped mushrooms to taste (I use a whole small package of the cleaned chopped mushrooms because they reduce so much)
2 cloves of garlic
1/2 onion (I like sweet honey onions)
3/4 cup of soy
1 tsp sesame oil
1-3 tbsp sriracha (pronounced SEE-rah-chah if you need to ask for it)
1-2 tbsp oyster sauce (Get the thick dark stuff. If it looks runny, it is probably not good)
1/4 cup sherry
1/2 cup Soy Vey Very Teriyaki (Just any Teriyaki will not do. If you can’t find Very Teriyaki then use some sort of stir fry sauce for now but once you are done eating, go online and order Very Teriyaki. You really should keep some around.)
1 tsp fresh ginger
Oil for frying
1 egg
1 wok
1 large saute pan
1 pot/pan/skillet/fryer for deep frying

directions

1
1. Create marinade: Mince the two cloves of garlic and the ginger root. Mix in large freezer bag with 1/2 cup soy, 1-2 tbsp sriracha, 1 tbsp oyster sauce and 1/4 cup very teriyaki.
2
2. Prep meat: cut into bite size pieces. I like to cut mine into thin strips. Place in marinade bag and let sit for at least 1 hour.
3
*Pull egg wraps out of the fridge now because they will have to sit at room temperature for an hour*
4
3. Cabbage and veggies: While the meat is marinating, chop cabbage, onion, and carrot into thin strips, no longer than 2 inches.
5
Add enough oil to coat the bottom and much of the sides of your wok, add the sesame oil and heat on medium-high.
6
Once the oil is hot, add all the veggies including water chestnuts and mushrooms. Add the remaining 1/4 cup of soy, 1 tbsp sriracha and 1/4 cup of Very Teriyaki. Stir fry until cabbage has reduced significantly and is soft. Feel free to throw in more soy, teriyaki and shriracha the cabbage looks dry or if you just want to. Once the cabbage is finished turn off heat, drain as much liquid from the bottom as you can and set aside.
7
3. Cook meat: Coat the bottom of the pan with oil and put over medium high heat. Add marinated meat to the hot pan and add a bit of the marinade. Add sherry. Sauté meat for about 5 minutes or until meat is somewhat firm. Feel free to add a little more soy, teriyaki and sriracha if you want to strengthen the flavor. Once meat is done, drain liquid and add to veggies. Add the last tbsp of oyster sauce and mix (don’t let the smell of the oyster sauce scare you. If you are a little freaked out by the fishiness, only do half.) This is now your filling. Give it a taste before you start wrapping. If it is too spicy, you should have read the name of the recipe. If it is not spicy enough, add more shriracha and mix.
8
4. Wrapping: You really don’t want your mixture to be too wet so if there is a lot of excess liquid at the bottom, try to drain it out.
9
If you didn’t pull the wraps out earlier, microwave them for 15 seconds. Cold wraps will not fold correctly
10
Beat one egg in a bowl and keep close in your folding station.
11
Lay a wrap facing you like a diamond. Put a palm full of filling in between the bottom corner and the middle of the wrap. Fold the bottom corner up and over the filling. Fold in the two side corners and continue to fold upwards until only the top corner is left. Dab your finger into the egg mixture and swipe it on the top corner. Then finish rolling. The egg will keep the wrap closed. (Most egg roll wraps come with picture instructions on the package. Take a look at that too.)
12
Do this until you run out of wraps.
13
5. Frying: There isn’t a set method of frying. If you have a deep fryer, use that. If you don’t, I would recommend an electric skillet set to 375 degrees. Just make sure there is enough oil in your pot/pan/skillet/fryer to completely submerge the egg roll (I would say 2 inches deep.)
14
Fry to desired crispyness. I like mine golden brown. When the egg roll is done, remove it from the fryer and let it sit and drain on several paper towels.
15
6. Eating: Dip in your favorite Chinese dipping sauce. I like the LaChoy Sweet and Sour. It is neon red and yummy!