Chicken with pork egg-rolls
Eggrolls is a great appetizer for all occasions. This can be made with your choice of meat(s). Eggrolls goes very well with sweet and sour dipping sauce. It can also be frozen for future use (when its frozen do not thaw, fry it while frozen but only few at a time).
- 1 lb Ground Chicken or Pork
- 1 small bag of coleslaw mix vegetables ( if you want it fresher you can shred the carrots, broccoli stem and red or green cabbage)
- 1/2 lb of bean sprouts
- About 1 cup of sliced thinly yellow onion
- 1 teaspoon of salt
- 2 teaspoons black ground pepper
- 4 teaspoons of ginger
- 4 to 5 cloves of minced Garlic
- 2 small bundle of soaked, drained sliver bean thread
- 1/2 teaspoon of salt
- 1 teaspoon of ground ginger
- 4 cloves of minced garlic (or 4 teaspoon of granulated garlic)
- 2 teaspoon of ground black pepper
- 3 teaspoon of MSG (3 tablespoons of granulated chicken stock)
- 2 tablespoons of olive oil
3 lightly beaten egg yolk or 3 tablespoons of corn starch paste (starch and water)
Vegetable oil to fry
In a large pan add olive oil, ground meat, garlic, stir frequently until its about half way cooked, then add the vegetables, seasonings and stir frequently for about a minute.
Drain the excess mixture drippings, stir in the drained bean thread and let it cool down before you begin rolling. On a flat surface (small cutting board works perfect) lay on a sheet of spring roll wrapper with one pointed end towards you, put about a teaspoon of mixture towards you, fold the pointed end once and fold the other sides and roll it tightly(not too tight it might break the wrapper) and seal the end of the flaps with egg yolk or starch paste. A fryer is a best investment and it's inexpensive. Deep fry at 375 degrees in about 2 inches of oil until golden.
Sweet and Sour dipping sauce
INGREDIENTS for Sweet and sour dipping Sauce:
- 1 cup of vinegar
- 1 cup of fish sauce ( available just about everywhere, even Wal-Mart)
- 1 cup of sugar
- 3 cups of water
- 4 cloves of garlic
- 3 red peppers
- 3rd a cup of shredded carrots
- Crushed roasted peanuts
- Honey (optional)
In a large pot on medium heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down.
Mash the garlic, peppers together, and add shredded carrots, stir it into the liquid. Peanuts are optional and honey is added for an extra sweetness. This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6-8 months.