Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Tuesday, May 4, 2010

Pork Egg Rolls/Spring Rolls

We love Spring Rolls and Egg Rolls. The difference between a spring roll wrap and an egg roll wrap is the fried egg roll wrap comes out with a bubbly texture and the fried spring roll wrap is smooth and crispier. Make sure you buy the spring roll wraps that are made with flour and water not rice paper. The wraps made with rice paper won't fry properly. We prefer the spring roll wraps.

To freeze, prepare egg rolls until right before the frying process. Freeze in a single layer until firm, at least 2 hours. Transfer to resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time by about 3 minutes per batch.

1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp light-brown sugar
6 cups (48 oz) vegetable oil
1 napa cabbage, thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tbsp grated fresh ginger
coarse salt and ground pepper
1 lb ground pork
6 scallions, thinly sliced
16 spring (made with flour and water) or egg roll wrappers (6 - 7" square)**
1 large egg, lightly beaten ( if using egg roll wrappers)
sweet and sour sauce
soy sauce
spicy mustard

In a small bowl, combine soy sauce, vinegar and sugar. In a large skillet, heat 1 tbsp oil over medium-high heat. Add cabbage, carrots, garlic and ginger; season with salt and pepper. Cook, tossing until vegetables are tender, 3 to 5 minutes. Raise heat to high; add pork and soy mixture. Cook , tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay a wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. In a 5 quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet and sour sauce, soy sauce and spicy mustard.

To bake, instead of frying:
If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place the egg rolls on sheet and brush with cup of oil. Bake until golden, about 10 minutes. If baking from frozen, bake about 15 minutes.

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