East Meets West Rib Eyeporkcheese Eggrolls Recipes

EASY EGG ROLL RECIPE

Steps:

• In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
• In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

CHEESESTEAK EGGROLLS

Steps:

• Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
• Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
• Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
• Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.

PHILLY CHEESESTEAK EGGROLLS

Steps:

• Coat a hot flat-top grill or frying pan on high heat with olive oil. Add mushrooms, onions and bell pepper and cook until vegetables are softened, about 5 minutes. Season with salt and pepper.
• Add rib eye and continue to cook until meat is cooked through, about 3 minutes.
• Remove from heat and transfer to a large non-plastic bowl. Allow to cool for 15 minutes.
• Add shredded cheese to bowl and mix together until you have a homogenous mixture.
• Fill a small bowl with water. Take one eggroll wrapper and place it in front of you with a corner facing you. Spread 1/4 cup of the meat and cheese mixture across the center of the wrapper, going from the left to the right corner. Fold the left and right corners over the filling, then pick up the corner closest to you and fold over the filling. Roll up the eggroll, sealing shut with some water. Assemble eggrolls using the remaining wrappers and filling in the same manner.
• Preheat oil in a deep-fryer to 350 degrees F. Fry eggrolls, turning once to achieve consistent browning, about 2 minutes total. Drain on paper towels.
• Cut eggrolls in half and place on a bed of shredded cabbage. Serve with your favorite Dipping Sauce.

EAST MEETS WEST: RIB EYE/PORK/CHEESE EGGROLLS

Steps:

• PREP/PREPARE
• Chef's Note: I tried several variations to this recipe. I tried all pork, and then all beef, but wasn't happy with the results. Then I tried half pork and half beef, and decided it was too much on the pork side. I finally came up with a 3 to 1 ratio (3 parts beef/1 part pork).
• Chef's Note: For the beef, I finally landed on rib eye because it had the perfect combination of fat to meat, and for the pork; lean tenderloin worked out the best. I wanted the beef to supply the fat, not the pork.
• Chef's Note: I really, really, really wanted to add some bacon to this recipe, but I found that it didn't balance with the taste I was looking for. Sorry... no bacon.
• Chef's Note: One more IMPORTANT thing... pre-ground meats that are packaged by the store are a fine grind, and you want a course grind. If you don't have the ability to grind your own meats, then have your butcher do it for you, and ask for a course grind.
• Gather your ingredients.
• Add the olive oil to a skillet over medium heat.
• Add the onions.
• Chef's Note: While the onions are cooking, add a bit of salt and pepper.
• Sauté until softened, but not browned, about 8 to 10 minutes.
• Place the beef and pork into the skillet.
• Cook until all the pink is gone, about 6 to 8 minutes.
• Add the tamari, Worcestershire, and cabbage to the pan.
• Stir to combine, about 1 minute.
• Chef's Note: Do one final seasoning of the beef/pork mixture with a bit of salt and pepper, to taste.
• Transfer contents of the skillet to a colander, and allow the mixture to drain, and cool for about 30 minutes.
• Add the cooled mixture to a bowl, and then add the cheese.
• Gently toss to combine.
• THE ASSEMBLY
• Lay an eggroll wrapper on a clean surface with one point facing you.
• Add 3 tablespoons of the meat mixture to the wrapper.
• Begin rolling up, until you get halfway.
• Brush some water on the two points on the left and right.
• Fold those in toward the center.
• Wet the top point.
• Finish rolling, and place seam-side down on a clean surface.
• Chef's Note: Repeat for the other eggrolls.
• Heat about 3 inches (7.5cm) of peanut oil in a heavy-bottom pot to 350f (175c).
• Add the eggrolls without crowding the pot.
• Deep fry until the outside is golden brown, about 3 to 4 minutes.
• Drain on a paper towel, and repeat for the remainder of the eggrolls.
• Chef's Tip: If you preheat your oven to 200f (95c), you can place the cooked eggrolls into the oven to keep them warm while you cook the others.
• PLATE/PRESENT
• Slice on the bias, and serve with some typical condiments (mustard, ketchup, steak sauce). Enjoy.
• Keep the faith, and keep cooking.

EAST MEETS WEST: SMOKED BEEF SHORT RIB NOODLE BOWL

Steps:

• 1. PREP/PREPARE
• 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
• 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
• 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
• 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
• 6. Gather your ingredients (mise en place).
• 7. Shred the beef short ribs, or leave it in bite-size chunks
• 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
• 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
• 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
• 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
• 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
• 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. Place into bowls and serve. Enjoy.
• 16. Keep the faith, and keep cooking.