Egg Rolls With Peanut Dipping Sauce
photo by Pamela
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
15
ingredients
-
Peanut Sauce
- 2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons brown sugar
- 1⁄4 cup creamy peanut butter
- 1⁄2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon asian chili oil
- 1 tablespoon rice vinegar
- 1 1⁄2 tablespoons chicken broth or 1 1/2 tablespoons pineapple juice
-
Egg Rolls
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1⁄2 lb pork tenderloin, cut into very small pieces
- coarse-ground garlic salt
- 1 1⁄2 medium carrots, peeled and julienned (1 cup or 4 ounces)
- 1⁄2 cup white onion, finely diced
- 3 cups fresh bean sprouts (10-12 ounces)
- 2 cups thinly sliced cabbage (4 ounces)
- 1 (16 ounce) package egg roll wraps
- 1 egg, beaten together with
- 1 tablespoon water
directions
- Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
- Divide the peanut sauce into two equal portions; set one portion aside in a.
- microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
- meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
- Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
- Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
- Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
- Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
- Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.
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Reviews
-
Awesome! I LOVE homemade egg rolls-so much better than store bought-and this was the first recipe that I added to my "gotta try" collection, but I had to wait until I had a bit of time to make these. These were a bit of work, but so worth the time and effort. I used leftover Recipe #143505 for the pork and it worked great. We ate some for supper the day I made them and the sauce was awesome! The rest went into the freezer and they taste just as good warmed up in the oven as when they were just made. I did use prepackaged coleslaw for the cabbage just to save time. Good luck, this recipe is a winner!
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OMG the egg rolls in this recipe were awesome. We absolutely loved them. We liked the peanut sauce that went with this, but I was asked to make a sweet and sour sauce also, which everyone felt went better with the egg rolls. I liked both the sauces with this. You did an excellent job coming up with this one. Good luck.
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YUMMY!!! I have never made eggrolls before and these turned out wonderful. I love the hint of peanut butter taste. I made a bunch of them and flash froze them and put in baggies in my foodsaver to take camping for a quick veggie meal(I did not add the pork). The only problem I had was that the dipping sauce was too thick. I added a little of the pineapple juice to it and it worked like a charm.
RECIPE SUBMITTED BY
Debs Recipes
United States
A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing.
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