Egg Rolls with Dipping Sauce

These egg rolls are baked not fried.

Egg Rolls with Dipping Sauce
Egg Rolls with Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • For Egg Rolls

  • 1 tablespoon cornstarch, plus extra for dusting

  • 1 tablespoon soy sauce

  • 3/4 lb. nappa cabbage or baby bok choy

  • 1 lb. ground pork

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne

  • 1 cup finely chopped green onions (green and white)

  • 1 cup grated carrots

  • 2 teaspoons minced garlic

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon Asian (dark) sesame oil

  • 20 6 in. square egg roll wrappers (about 1 package)

  • 1/2 cup bean sprouts

  • 3 tablespoons vegetable oil

  • For Mustard Sauce:

  • 2 tablespoons Chinese hot mustard

  • 2 tablespoons water

  • 2 tablespoons Mirin

  • 2 tablespoons low sodium soy sauce

  • 2 teaspoons garlic minced

  • 2 teaspoons ginger, minced

  • 1 teaspoon sesame oil

  • Pinch of salt

  • For Honey Soy Dipping Sauce:

  • 1/2 cup soy sauce

  • 2 tablespoons orange blossom honey

  • 2 teaspoons minced peeled fresh ginger

  • 1 teaspoon mirin

  • 1/2 teaspoon sesame oil

  • 1 teaspoon toasted sesame seeds

Directions

Sprinkle the cornstarch over the soy sauce in a small bowl and stir well to dissolve. Stack the cabbage leaves on tip of each other. Trim off and discard the bottom 3 inches of the leaves. Roll the leaves up tightly and slice into long thin strips. (this should yield about 4 loosely packed cups.) Heat the 2 tablespoons vegetable oil in a wok or deep skillet over medium high heat. Add pork, salt and cayenne and stir fry for 3 minutes. Add the cabbage and stir fry until it begins to soften, about 2 minutes. Add the green onions, carrots, garlic, cilantro and sesame oil and continue cooking until slightly wilted, about 2 minutes. Add the cornstarch mixture and stir well to blend and thicken, bring to a boil and boil for 1 minute. Transfer to a wide bowl and let cool completely. Pour 1/2 cup water into a small bowl and place next to your work area. Lay 1 egg roll wrapper on the work surface, with one of the points toward you. Dip a finger int he water and wet the edges of the wrapper. Put 1/4 cup of the pork filling just below the center of the wrapper, above the bottom point. Top with a pinch of sprouts. Pull the bottom point up over the filling, fold over the sides, and roll up to completely enclose the filling. Place seam side down on the cornstarch dusted baking sheet. Continue with the remaining wrappers and filling. (Note: If the egg rolls will not be cooked right away, lightly dust them with cornstarch to prevent them from sticking together, and cover tightly with plastic wrap. Refrigerate for up to 4 hours.) \ Preheat the oven to 400 degrees. Brush the egg rolls on all sides with the vegetable oil and place on an aluminum foil lined baking sheet. Bake egg rolls for about 20 minutes or until they are light brown and crispy on the outside, turning them over and rotating the baking sheet once. Serve with dipping sauce For Mustard Sauce: Whisk all ingredients together well to blend. Set aside until needed. (The sauce can be refrigerated in airtight container for up to one week. Stir well before serving. For Honey Soy Dipping Sauce: Whisk together soy sauce, honey, ginger, Mirin and sesame oil in a small bowl. Sauce can be prepared 1 day ahead. Store in a re-sealable plastic container in the refrigerator. Just before serving, stir in sesame seeds.

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