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1/4 lbs. ground pork |
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1 tsp. ginger, freshly grated |
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2 cloves of garlic, finely minced |
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1 tbsp. oyster sauce |
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1 tbsp. soy sauce |
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Pinch of white pepper |
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Pinch of Chinese 5 spice powder |
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1 tsp. creamy peanut butter |
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2 cups white cabbage, cut into 1/4 inch shreds |
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2 celery stalks, halved lengthwise and cut into 1/2 inch cubes |
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2 scallions, white and green parts cut into 1/2 inch sections |
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Pinch of salt or MSG |
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1/2 lb. salad shrimp, cooked |
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6 large eggroll wrappers |
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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. |
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For the Mandarin Tangerine Dipping Sauce: |
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1/2 tsp. The Perfect Purée Orange Zest, thawed |
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1/2 tsp. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
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1 cup water |
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1 cup white vinegar |
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2 cups sugar |
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1 tbsp. ginger |
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1 tbsp. red pepper flakes |
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1 tbsp. garlic |
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1/4 tsp. salt |
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1 cup thawed |
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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. |
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Serving Suggestion: |
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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. |