|1 tablespoon||cornstarch, plus extra for dusting|
|1 tablespoon||soy sauce|
|3/4 pound||nappa cabbage or baby bok choy, tough outer leaves removed and rinsed well|
|1 pound||ground pork|
|1 cup||finely chopped green onions|
|1 cup||grated carrots|
|2 teaspoons||minced garlic|
|¼ cup||chopped fresh cilantro|
|1 tablespoon||Asian sesame oil|
|6‑inch||square egg roll wrappers|
|½ cup||bean sprouts|
|3 tablespoons||vegetable oil|
|Hot Mustard Sauce, for serving, recipe follows|
|Hot Mustard Sauce:|
|2 tablespoons||Chinese hot mustard|
|2 tablespoons||low sodium soy sauce|
|2 tablespoons||garlic, minced|
|2 tablespoons||ginger, minced|
|1 teaspoon||sesame oil|
|Pinch of salt|
|Honey Soy Dipping Sauce:|
|¼ cup||soy sauce|
|2 tablespoons||orange blossom honey|
|2 tablespoons||minced peeled fresh ginger|
|½ teaspoon||sesame oil|
|1 teaspoon||toasted sesame seeds|
- Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve.
- Stack the cabbage leaves on top of each other. Trim off and discard the bottom 3 inches of the leaves. Roll the leaves up tightly and slice into long thin strips.
(This should yield about 4 loosely packed cups.)
- Heat the 2 tablespoons vegetable oil in a wok or deep skillet over medium-high heat. Add the pork, salt, and cayenne and stir-fry for 3 minutes, or until the meat loses its pink color. Add the cabbage and stir-fry until beginning to soften, about 2 minutes. Add the green onions, carrots, garlic, cilantro, and sesame oil and continue cooking until just slightly wilted, about 2 minutes. Add the cornstarch mixture and stir well to blend and thicken, bring to a boil, and boil for 1 minute. Transfer to a wide bowl and let cool completely.
- Pour ½ cup water into a small bowl and place next to your work area.
- Lay 1 egg roll wrapper on the work surface, with one of the points toward you. Dip a finger in the water and wet the edges of the wrapper. Put 1/4 cup of the pork filling just below the center of the wrapper, above the bottom point. Top with a pinch of sprouts. Pull the bottom point up over the filling, fold over the sides, and roll up to completely enclose the filling. Place seam side down on a cornstarch-dusted baking sheet. Continue with the remaining wrappers and filling.
(Note: If the egg rolls will not be cooked right away, lightly dust them with cornstarch to prevent them from sticking together, and cover tightly with plastic wrap. Refrigerate for up to 4 hours.)
- Preheat the oven to 400 degrees F. Brush the egg rolls on all sides with the vegetable oil
and place on an aluminum foil lined baking sheet. Bake the egg rolls for about 20
minutes, or until they are light brown and crispy on the outside, turning them over and
rotating the baking sheet once.
Serve hot with the dipping sauces.
Hot Mustard Sauce:
- Wisk all ingredients together well to blend. Set aside until needed.
(The sauce can be refrigerated in an airtight container for up to one week. Stir well before serving.)
Honey Soy Dipping Sauce:
- Whisk together soy sauce, honey, ginger, Mirin, and sesame oil in a small bowl. Sauce can be prepared 1 day ahead. Store in a re-sealable plastic container in the refrigerator. Just before serving, stir in sesame seeds.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.
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