east meets west: rib eye/pork/cheese eggrolls

How To Make east meets west: rib eye/pork/cheese eggrolls

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  PREP/PREPARE
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  Chef’s Note: I tried several variations to this recipe. I tried all pork, and then all beef, but wasn’t happy with the results. Then I tried half pork and half beef, and decided it was too much on the pork side. I finally came up with a 3 to 1 ratio (3 parts beef/1 part pork).
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  Chef’s Note: For the beef, I finally landed on rib eye because it had the perfect combination of fat to meat, and for the pork; lean tenderloin worked out the best. I wanted the beef to supply the fat, not the pork.
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  Chef’s Note: I really, really, really wanted to add some bacon to this recipe, but I found that it didn’t balance with the taste I was looking for. Sorry… no bacon.
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  Chef’s Note: One more IMPORTANT thing… pre-ground meats that are packaged by the store are a fine grind, and you want a course grind. If you don’t have the ability to grind your own meats, then have your butcher do it for you, and ask for a course grind.
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  Gather your ingredients.
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  Add the olive oil to a skillet over medium heat.
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  Add the onions.
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  Chef’s Note: While the onions are cooking, add a bit of salt and pepper.
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  Sauté until softened, but not browned, about 8 to 10 minutes.
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  Place the beef and pork into the skillet.
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  Cook until all the pink is gone, about 6 to 8 minutes.
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  Add the tamari, Worcestershire, and cabbage to the pan.
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  Stir to combine, about 1 minute.
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  Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
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  Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
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  Add the cooled mixture to a bowl, and then add the cheese.
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  Gently toss to combine.
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  THE ASSEMBLY
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  Lay an eggroll wrapper on a clean surface with one point facing you.
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  Add 3 tablespoons of the meat mixture to the wrapper.
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  Begin rolling up, until you get halfway.
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  Brush some water on the two points on the left and right.
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  Fold those in toward the center.
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  Wet the top point.
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  Finish rolling, and place seam-side down on a clean surface.
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  Chef’s Note: Repeat for the other eggrolls.
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  Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
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  Add the eggrolls without crowding the pot.
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  Deep fry until the outside is golden brown, about 3 to 4 minutes.
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  Drain on a paper towel, and repeat for the remainder of the eggrolls.
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  Chef’s Tip: If you preheat your oven to 200f (95c), you can place the cooked eggrolls into the oven to keep them warm while you cook the others.
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  PLATE/PRESENT
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  Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.
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  Keep the faith, and keep cooking.
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