Homemade Pork And Vegetable Egg Rolls With Sweet And Sour Dipping Sauce Recipes

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PORK EGG ROLLS WITH SWEET AND SOUR SAUCE



Pork Egg Rolls with Sweet and Sour Sauce image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 20 egg rolls

Number Of Ingredients 35

2 tablespoons vegetable oil
1 pound ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound bok choy, shredded
1/2 pound medium shrimp, peeled, deveined and chopped
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1 1/4 cups Sweet and Sour Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch

Steps:

  • Preheat the fryer.
  • In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
  • To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
  • Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.
  • Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
  • Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

HOMEMADE PORK AND VEGETABLE EGG ROLLS WITH SWEET AND SOUR DIPPING SAUCE



Homemade Pork and Vegetable Egg Rolls with Sweet and Sour Dipping Sauce image

These homemade pork and vegetable egg rolls feature a filling of Chinese roast pork, cabbage, and carrots, and can be fried or baked based on preference.

Provided by Victoria

Categories     Appetizer     Snack

Time 1h10m

Number Of Ingredients 23

1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons water
2 tablespoons oyster sauce
1 tablespoon soy sauce ((preferably low-sodium))
1 tablespoon canola or vegetable oil
3 scallions (white and green parts) (sliced)
3 cups lightly packed finely shredded/sliced Napa/Chinese cabbage ((omit thick center spines))
1 ½ cups finely chopped celery
1 ½ cups shredded carrot ((about 2 carrots depending on size))
¾ pound Char Siu (Chinese BBQ pork), homemade or store-bought, (cut into 1 ½-inch-long thin matchsticks)
1 ½ tablespoons cornstarch dissolved in 2 tablespoons water
½ cup water
¼ cup sugar
3 tablespoons unseasoned rice vinegar or cider vinegar
1 tablespoon ketchup
1 tablespoon soy sauce ((preferably low-sodium))
¼ teaspoon kosher salt
2 teaspoons cornstarch dissolved in 2 tablespoons water
18 egg roll wrappers
1 large egg, (lightly beaten)
Canola, vegetable, or peanut oil (for deep-frying)

Steps:

  • To make the filling: combine the sugar, salt, pepper, water, oyster sauce, and soy sauce in a small bowl. Stir this flavoring sauce well and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring well to combine. Cook, stirring frequently, for about 1 minute until the vegetables have collapsed slightly. Add the flavoring sauce and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling. Cook for about 30 seconds to bind the mixture nicely. Transfer to a platter and spread out to cool completely. Feel free to prepare the filling up to 2 days in advance. You should yield about 4 ½ cups filling.
  • Make the sweet and sour dipping sauce: combine the water, sugar, vinegar, ketchup, soy sauce, and salt in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a final stir and then add it to the pan. Continue cooking for about 15 seconds, or until the sauce comes to a full boil and thickens.
  • Remove from the heat, transfer to a serving bowl and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare the sauce a day in advance. You should yield about 1 cup sauce.
  • To assemble the egg rolls: Place an egg roll wrapper on a work surface with the points facing 12, 3, 6, and 9 o'clock. Place ¼ cup of filling just below the center of the wrapper in a horizontal log shape going from 9 o'clock to 3 o'clock, but leaving about 1 ½ inches on either side for folding over. Fold over the bottom of the wrapper, brush the upper edges with egg wash, then fold in the sides of the wrapper. Roll tightly from the bottom up to seal and finish, forming a cigar shape. Set the finished rolls, seam side up, on a baking sheet and cover with a kitchen towel or lightly damp paper towel to prevent drying.
  • To fry egg rolls: Line a sheet pan with paper towels and then place a metal rack over the top. Heat 1 ½ inches of oil in a deep skillet or pot over medium-high heat to about 375°F on a deep-fry thermometer. Slide in a few rolls and fry for about 3 minutes flipping halfway through or gently pressing down to submerge (they may be stubborn flipping over) until golden brown and crisp. Remove from the oil and drain on the metal rack set over the paper towels. Repeat with the other rolls. Be sure not to add too many rolls at once since it will lower the oil temperature suddenly. Try to keep it at or around 375°F throughout the cooking process by adjusting the heat as necessary.
  • To bake egg rolls: Preheat the oven to 425°F and lightly oil a baking sheet. Place the egg rolls on the oiled baking sheet and brush them all over with more oil. Bake for 10 to 12 minutes on one side, then flip them over and bake for another 10 minutes until golden brown on the top and bottom (they wont really brown on the sides the same way they do when fried).
  • Serve hot, whole or cut in half with the sweet and sour dipping sauce.

Nutrition Facts : Calories 198 kcal, ServingSize 1 roll with 1 tablespoon sauce, Carbohydrate 25 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 602 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 4 g

PORK EGG ROLLS



Pork Egg Rolls image

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 14

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Bottled sweet-and-sour sauce and spicy mustard, for serving

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
  • Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
  • In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
  • To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
  • To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 3 g, Protein 18 g

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE



Easy Egg Rolls With Sweet and Sour Orange Dipping Sauce image

Make and share this Easy Egg Rolls With Sweet and Sour Orange Dipping Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 15 eggrolls

Number Of Ingredients 10

1 lb ground hot pork sausage
1 1/2 tablespoons grated fresh ginger
2 garlic cloves, minced
1 (10 ounce) bag shredded coleslaw mix
1 (16 ounce) package egg roll wraps
vegetable oil
1 (18 ounce) jar orange marmalade
1/2 cup white vinegar
2 tablespoons sugar
1 tablespoon soy sauce

Steps:

  • Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
  • Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
  • Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
  • Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
  • Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
  • Spoon ¼ cup sausage mixture in center of each egg roll wraper.
  • Fold top corner of each wrapper over filling; fold left and right corners over filling.
  • Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
  • Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
  • Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
  • Serve with dipping sauce.

Nutrition Facts : Calories 290.9, Fat 10, SaturatedFat 3.5, Cholesterol 25.7, Sodium 484.2, Carbohydrate 43.4, Fiber 1.2, Sugar 22.8, Protein 7.8

PORK EGG ROLLS WITH SWEET AND SOUR SAUCE



Pork Egg Rolls With Sweet and Sour Sauce image

Make and share this Pork Egg Rolls With Sweet and Sour Sauce recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 lb ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons vegetable oil
1/2 cup baby shrimp, chopped
1/2 cup water chestnut, chopped
1/2 cup bean sprouts, chopped
1 garlic clove, minced
2 -3 tablespoons soy sauce
1 teaspoon sugar
8 refrigerated egg roll wraps
oil (for frying)
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice (optional)
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
  • In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
  • Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
  • Remove from the heat.
  • Position egg roll wrappers with a corner facing you.
  • Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
  • In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  • For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 350.1, Fat 11.5, SaturatedFat 3, Cholesterol 29.6, Sodium 472.3, Carbohydrate 49.9, Fiber 1.4, Sugar 26.9, Protein 11.5

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