2Chef’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).
3Chef’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.
4Chef’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.
5Chef’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.
6Gather your ingredients.
7Add the olive oil to a skillet over medium heat.
8Add the onions.
9Chef’s Note: While the onions are cooking, add a bit of salt and pepper.
10Sauté until softened, but not browned, about 8 to 10 minutes.
11Place the beef and pork into the skillet.
12Cook until all the pink is gone, about 6 to 8 minutes.
13Add the tamari, Worcestershire, and cabbage to the pan.
14Stir to combine, about 1 minute.
15Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
16Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
17Add the cooled mixture to a bowl, and then add the cheese.
18Gently toss to combine.
20Lay an eggroll wrapper on a clean surface with one point facing you.
21Add 3 tablespoons of the meat mixture to the wrapper.
22Begin rolling up, until you get halfway.
23Brush some water on the two points on the left and right.
24Fold those in toward the center.
25Wet the top point.
26Finish rolling, and place seam-side down on a clean surface.
27Chef’s Note: Repeat for the other eggrolls.
28Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
29Add the eggrolls without crowding the pot.
30Deep fry until the outside is golden brown, about 3 to 4 minutes.
31Drain on a paper towel, and repeat for the remainder of the eggrolls.
32Chef’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.
34Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.