Recipe submitted by: Amy Pickett
Recipe courtesy of: http://foodforthefinicky.blogspot.com/2012/04/shaped-pork-egg-rolls.html
What's in it
Shaped Pork Egg Rolls
1/2 lb. ground pork
3/4 cup finely chopped cabbage
1 cup finely chopped bean sprouts
2 tbsp. finely chopped scallion
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. minced garlic
1 tsp. soy sauce
1/4 tsp. ginger powder
1 egg, beaten and divided
1 package wonton wrappers (about 48 count)
Dipping Sauce (Nuoc Cham)
1 tsp. chili garlic sauce (adjust to suit your preferred level of heat)
1 clove garlic, minced
3 tbsp. sugar
2/3 cup warm water
1 tbsp. lime juice
1 tbsp. rice wine vinegar
5 tbsp. fish sauce
How to cook it
- Preheat oven to 400 degrees F.
- Place first nine ingredients into a medium mixing bowl. Add half of the beaten egg into the bowl and thoroughly combine. Reserve the remaining egg. To assemble egg roll, brush a wonton with the reserved egg and place a teaspoon of the pork filling in the center. Cover with a second wonton. Make a tight seal by pressing down on the wonton around the filling and pressing out air bubbles. Use a biscuit or cookie cutter to cut shapes. Place on a cookie sheet with egg roll bottom-site-up. Repeat until all wontons are used.
- Coat the top of egg rolls with a layer of cooking spray. Turn over, cooking-spray-side-down and repeat spray.
- Bake on middle rack for 10 minutes. Move cookie sheet to top rack and bake for an additional 3 minutes or until the top turns golden brown. Makes about 2 dozen egg rolls.
- Serve with your favorite dipping sauce. My family’s favorite recipe is below. It is an adaptation of a recipe my husband found in The New York Times years ago.
- Dipping Sauce (Nuoc Cham) Combine all ingredients, stirring to dissolve sugar. Allow to sit for about 10 minutes before serving.
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