Pork Rolls
FILLING:
4 Tbsp. Fat (oil, lard, tallow or butter)
1 lb.ground Pork
2 tsp. Ginger paste
4 Scallions minced
4 cups Napa Cabbage chopped
4 stalk Celery, finely chopped
2 cups Bean Sprouts (mung)
6 Tbsp. Soy Sauce (coconut aminos)
4 tsp. Rice Wine Vinegar
2 tsp. Sugar
1/2 tsp. Salt
6 tsp. Cornstarch mixed w/ 1/2 cup cold water
WON TON SKINS
2 Package Small Wonton Skins
1 egg, beaten (for sealing)
2 cups Oil, Lard or Tallow for frying
PREPARATION:
Heat fat in pan and stir-fry pork and ginger until pork is done. Set aside, In same pan, stir fry scallions, cabbage and celery for 5 minutes. Add the bean sprouts then add the pork. In a bowl, whisk together soy sauce, rice vinegar, sugar, salt and then add the cornstarch mixture. Add sauce to the pork mixture and heat and stir until it thickens, Place 1 tablespoon of the mixture in center of a wonton skin. Fold top corner of skin over filling tucking tip of corner under filling: fold like a burrito. Lightly brush remaining corner with beaten egg. Tightly roll filled end toward the remaining corner and gently press to seal. Deep-fry a few at a time in lard, oil, tallow at 300 until light brown and crispy.
Personally find it easier to work with after mixture refrigerates over night, but generally have to make a batch to satisfy the family, 😂.
Egg rolls can be frozen after fried and cooled.
#foodstr
