Here are the deets on those egg rolls I showed off last post…
As my dad just pointed out to me (via email) this would be a great app to make for a super bowl party. He wants full credit for the idea now, so there you go. You can thank him next weekend when you watch the Seahawks lose.
Baked pork egg rolls (based on the Nasoya recipe on the package)
Ingredients:
- 1 package Nasoya egg rolls wraps (I had a few leftover but they freeze and rethaw beautifully)
- 1 lb ground pork
- 1 tsp minced ginger
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 lb (4 oz) bean sprouts
- 1 green onion, sliced
- 1/4 cup Vietnamese sauce (see below)
Vietnamese sauce:
- 1 1/2 tablespoons rice vinegar
- 1 tablespoons sugar
- 1/4 cup water
- 1 tablespoon + 1 teaspoon fish sauce
- pinch of crushed red pepper
Directions:
Pre-heat oven to 400 degrees F.
Stir fry meat and ginger in a skillet until browned. Add cabbage, sprouts, and carrots, and place a lid on top. Let them wilt and then add in the Vietnamese sauce. Remove the lid and toss the mixture until well combined. Add the green onions and cook until liquid has reduced and steamed off.
To stuff the egg rolls, see the photo below. It’s way easier than you think (and I usually suck at these kinds of things).
Then line them up on a greased baking sheet and spray (or lightly brush) with oil.
Bake for 10-12 minutes until crispy and bronzed.
Notes:
To make veg friendly you could sub scrambled tofu or tempeh.
How about some pics of the process…
As you can see, the rolling process is not my strong suit, but Nasoya’s wrappers are SO EASY to work with! They don’t stick together and they don’t break when you roll them. Unlike rice paper, you don’t have to wet them, and best of all they stay closed without any special treatment! I was so afraid I’d overstuff them and have a messy mess on my hands, but they all turned out great (perhaps not all were aesthetically pleasing, but whatever). Once they were baked they looked professional enough to me!
Check it out!
The outside was crunchy and light, while the inside was moist and awesome. And they look so fancy!
Totally recommend this recipe!
Enjoy, all, and GO PATRIOTS!!!