Emeril's Baked Egg Rolls with Two Dipping Sauces



Egg Rolls:
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 teaspoon salt
¼ teaspoon cayenne
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 water
2 tablespoons Mirin
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
1 teaspoon Mirin
½ teaspoon sesame oil
1 teaspoon toasted sesame seeds
(green and white parts)(dark)(about 1 package)


Egg Rolls:

  1. Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve.
  2. 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.)

  3. 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.
  4. Pour ½ cup water into a small bowl and place next to your work area.
  5. 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.)

  6. 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:

  1. 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:

  1. 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.

  2. This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.

This recipe appears in: Chinese
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