Baby Egg Rolls With Soy Sesame Dipping Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil
1		Fresh ginger - (2" long) - peeled, minced
1		Garlic clove - minced
1		Boneless pork chop - (1/2 lb) - cut thin strips
2		Scallions - white and 1" of Green parts, thinly sliced
1		Carrot - julienned
1		Red bell pepper - julienned (large)
1 cup	237ml	Thinly-sliced Napa cabbage
1/4 cup	59ml	Chicken stock = (preferably homemade)
2 tablespoons	30ml	Soy sauce
30		Wonton wrappers
		Soy Sesame Dipping Sauce
6 tablespoons	90ml	Soy sauce
1/4 cup	59ml	Rice vinegar
2 teaspoons	10ml	Asian (toasted) sesame oil
2 teaspoons	10ml	Sugar

Recipe Instructions

To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside.

Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.)

Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

Soy Sesame Dipping Sauce: To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1C33) - from the TV FOOD NETWORK"

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