east meets west: rib eye/pork/cheese eggrolls

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

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  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).
• 
  Step 3
  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.
• 
  Step 4
  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.
• 
  Step 5
  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.
• 
  Step 6
  Gather your ingredients.
• 
  Step 7
  Add the olive oil to a skillet over medium heat.
• 
  Step 8
  Add the onions.
• 
  Step 9
  Chef’s Note: While the onions are cooking, add a bit of salt and pepper.
• 
  Step 10
  Sauté until softened, but not browned, about 8 to 10 minutes.
• 
  Step 11
  Place the beef and pork into the skillet.
• 
  Step 12
  Cook until all the pink is gone, about 6 to 8 minutes.
• 
  Step 13
  Add the tamari, Worcestershire, and cabbage to the pan.
• 
  Step 14
  Stir to combine, about 1 minute.
• 
  Step 15
  Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
• 
  Step 16
  Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
• 
  Step 17
  Add the cooled mixture to a bowl, and then add the cheese.
• 
  Step 18
  Gently toss to combine.
• 
  Step 19
  THE ASSEMBLY
• 
  Step 20
  Lay an eggroll wrapper on a clean surface with one point facing you.
• 
  Step 21
  Add 3 tablespoons of the meat mixture to the wrapper.
• 
  Step 22
  Begin rolling up, until you get halfway.
• 
  Step 23
  Brush some water on the two points on the left and right.
• 
  Step 24
  Fold those in toward the center.
• 
  Step 25
  Wet the top point.
• 
  Step 26
  Finish rolling, and place seam-side down on a clean surface.
• 
  Step 27
  Chef’s Note: Repeat for the other eggrolls.
• 
  Step 28
  Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
• 
  Step 29
  Add the eggrolls without crowding the pot.
• 
  Step 30
  Deep fry until the outside is golden brown, about 3 to 4 minutes.
• 
  Step 31
  Drain on a paper towel, and repeat for the remainder of the eggrolls.
• 
  Step 32
  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.
• 
  Step 33
  PLATE/PRESENT
• 
  Step 34
  Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.
• 
  Step 35
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!