Egg Rolls

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Dan here today.  Whenever Beth orders from a Chinese restaurant, I tend to fill up on egg rolls (and shrimp fried rice).  I guess fried food is delicious no matter what is in it.  A few days ago, Beth and I were in the grocery store when we stumbled across some egg roll wrappers near the produce section, and we decided to make some egg rolls of our own.  Since I had purchased an 8 pound pork loin at Sam’s Club a week or so before,  we had a lot of pork to use up, and that became the central ingredient in the egg rolls.  We also added some cabbage, mushrooms, and bean sprouts.  Our recipe, such as it is, is below:

Ingredients:

1 lbs pork loin, chopped
1/4 lbs shiitake mushrooms, chopped
4 cloves of garlic, minced
1/2 head of cabbage, chopped
handful of bean sprouts
6 egg roll wrappers
Soy sauce
salt and pepper
Peanut oil

Note:  These are about the proportions we used, although we didn’t really measure anything.  I would recommend cutting the pork in half and doubling the mushrooms and cabbage for a more balanced egg roll, since by the last roll we had pretty much run out of vegetables and had just pork left.
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Directions:

1.  Preheat oven to 400 deg F.

2.  Heat about two tablespoons of peanut oil over medium high heat.   Working in batches, brown the pork (this took me about 5 minutes per batch).  I would also recommend seasoning the pork with some salt and pepper prior to browning, as our final product turned out a bit bland.

3.  While pork is browning, heat some more oil in a second skillet over medium heat and saute the cabbage, mushrooms, and garlic for a few minutes.  Add a bit of soy sauce and some salt and pepper for flavor.  Once the cabbage is starting to crisp up and the mushrooms are tender, add the pork and bean sprouts and toss for about a minute.

4.  Assemble the egg rolls.  This is Beth’s job, since I tend to be scared of dough, and I have no idea how she did it.  I’m going to assume it was a self-evident, straightforward process or, barring that, she found a tip on the Internet somewhere.  Or, as it turns out, that there were instructions on the package.
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5.  Bake egg rolls for about 15 minutes or until wrappers are browned and crispy.

6.  Eat.  Beth dipped hers in some sweet and sour sauce, although once she tasted it, she decided she had really wanted duck sauce.  I preferred to eat mine plain.