Go, Fry, Win!

MaryAnn Phillips

By
@ACupofThis

I love football... the weather cooling, sporting your school colors, cheering at a game or yelling at the TV, and naturally, the food... I recruit & train all year to guarantee winning game day grub! What I cook on Saturdays is greatly influenced by game schedule. I particularly like when my Tigers take the field in the evenings , that gives me all day to prep, and doesn't interfere with my Friday evening schedule, cuz I love me some high school ball too! So, several times this Spring I worked on this spring/egg roll recipe. The key, of course, is the filling. I worked with both spring and egg roll wrappers bought from my local Asian Market (BTW the ground pork they sell is far superior, in this recipe,to that purchased at my regular market). I have read varying theories regarding the difference between the two, but nothing conclusive other than diner preference, or in my case, preparer preference. You see, although the spring rolls are much tastier in my opinion, with their delicately thin wrapper, the thicker egg roll wrappers are far more pliable and easier to work with. I fried both batches pictured here, and recommend the spring roll wraps for baking. I use this basic recipe as the "base" of this dish, and have rotated shrimp, pork, chicken and a veggies-only version. Don't overlook the dipping sauce(s), I use Spicy Mustard, Sweet & Sour and Gingered Soy! Go Fry Win!


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Prep:

1 Hr

Cook:

5 Min

Ingredients

2 Tbsp
grape seed oil (or other light oil)
1 lb
ground pork
salt & pepper to taste
1 small
yellow onion minced
2 large
cloves chopped garlic
1 lb
shredded napa cabbage (1 lrg head)
1/4 c
mirin (sweetened sake in asian food section)
1 Tbsp
sesame oil
soy sauce to taste
1 Tbsp
white sugar
1 lb
mung bean sprouts
1/4 c
chopped green onion (green part only)
2 tsp
chinese five spice
20
egg or spring roll wrappers
oil for frying
dipping sauces

Directions Step-By-Step

1
"For the Stuff"
In a Wok or heavy skillet, heat the cooking oil. When it heats add the ground pork and salt & pepper.
Stir fry for about 3 minutes breaking up meat into small pieces.
Add the onions and garlic, and continue cooking for about 3 more minutes, until meat is no longer pink.
Add the Cabbage and Chinese Five Spice and stir fry gently.
Add the sesame oil, soy sauce, mirin and sugar, tossing to distribute.
Toss in the green onions and sprouts and mix well.
Remove from heat and cool
2
"Roll 'em Up"
Orient each wrapper as a diamond with one corner pointing toward you.
Pile a few tablespoons of filling two-thirds of the way down from the center to the corner nearest you.
Next fold the nearest corner over the filling,then fold the sides over, making certain no filling is "exposed".
Roll the rest up, dabbing some egg wash along the the edges of the last corner to keep the roll sealed.
I used the diagram on the wrapper package for a visual!
Preheat your "fryer"
3
"Fry 'em"
I used a cast iron skillet to fry in about 1 inch of oil, for a total of about 5 minutes turning the roll 1/2 way through. You could certainly deep fry as well.
Serve Warm with dipping sauce(s).

About this Recipe

Course/Dish: Meat Appetizers