Egg Rolls With Peanut Dipping Sauce

Recipe by Debs Recipes
READY IN: 35mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Peanut Sauce
  • 2
  • 1 12
    tablespoons brown sugar
  • 12
    teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
  • 1
    teaspoon sesame oil
  • 1
    teaspoon asian chili oil
  • 1
    tablespoon rice vinegar
  • 1 12
    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
  • 12
    lb pork tenderloin, cut into very small pieces
  • coarse-ground garlic salt
  • 1 12
    medium carrots, peeled and julienned (1 cup or 4 ounces)
  • 12
    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
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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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