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Eggrolls with Spicy Mandarin Tangerine Dipping Sauce

Thomas Doyle of Sig Ep LLC

   • 1/4 lbs. ground pork
    • 1 tsp. ginger, freshly grated
    • 2 cloves of garlic, finely minced
    • 1 tbsp. oyster sauce
    • 1 tbsp. soy sauce
    • Pinch of white pepper
    • Pinch of Chinese 5 spice powder
    • 1 tsp. creamy peanut butter
    • 2 cups white cabbage, cut into 1/4 inch shreds
    • 2 celery stalks, halved lengthwise and cut into 1/2 inch cubes
    • 2 scallions, white and green parts cut into 1/2 inch sections
    • Pinch of salt or MSG
    • 1/2 lb. salad shrimp, cooked
    • 6 large eggroll wrappers
Method:
1. In a sauté pan, brown ground pork, ginger and garlic.
2. When pork is almost completely browned, add the next 5 ingredients and cook together for 1 minute on medium heat.
3. Increase heat to high and add the cabbage, sauté for 2 minutes.
4. Add the celery and scallions and sauté 1 more minute.
5. Add salt or MSG. Adjust seasonings if necessary.
6. Add cooked salad shrimp and mix until combined.
7. Remove mixture from sauté pan and store in the refrigerator to cool slightly before assembling egg rolls.
8. Place 2 tbsp. of filling in the middle of the egg roll wrapper.
9. Roll up into tight packages and deep fry until golden and crisp.
For the Mandarin Tangerine Dipping Sauce:
    • 1/2 tsp. The Perfect Purée Orange Zest, thawed
    • 1/2 tsp. The Perfect Purée Mandarin/Tangerine Concentrate, thawed
    • 1 cup water
    • 1 cup white vinegar
    • 2 cups sugar
    • 1 tbsp. ginger
    • 1 tbsp. red pepper flakes
    • 1 tbsp. garlic
    • 1/4 tsp. salt
    • 1 cup thawed
Method:
1. In a sauce pan, add water, vinegar, sugar, ginger, red pepper flakes, garlic and salt and bring to a boil.
2. Continue to boil for 1 minute.
3. Remove from heat and add Mandarin/Tangerine Concentrate and Orange Zest.
4. Set aside, the sauce should be served at room temperature.
Serving Suggestion:
Serve egg rolls with the Mandarin Tangerine dipping sauce. This sauce works well with any dim sum menu items and also as a barbeque glaze for chicken and pork.
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