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).
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.
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.
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.
Gather your ingredients.
Add the olive oil to a skillet over medium heat.
Add the onions.
Chef’s Note: While the onions are cooking, add a bit of salt and pepper.
Sauté until softened, but not browned, about 8 to 10 minutes.
Place the beef and pork into the skillet.
Cook until all the pink is gone, about 6 to 8 minutes.
Add the tamari, Worcestershire, and cabbage to the pan.
Stir to combine, about 1 minute.
Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
Add the cooled mixture to a bowl, and then add the cheese.
Gently toss to combine.
Lay an eggroll wrapper on a clean surface with one point facing you.
Add 3 tablespoons of the meat mixture to the wrapper.
Begin rolling up, until you get halfway.
Brush some water on the two points on the left and right.
Fold those in toward the center.
Wet the top point.
Finish rolling, and place seam-side down on a clean surface.
Chef’s Note: Repeat for the other eggrolls.
Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
Add the eggrolls without crowding the pot.
Deep fry until the outside is golden brown, about 3 to 4 minutes.
Drain on a paper towel, and repeat for the remainder of the eggrolls.
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.
Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.