Spicy Dipping Sauce:
- 1/4 cup sambal (purchased at ethnic stores)
- 1 tbs. soy sauce
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. toasted sesame oil
- ¼ cup low sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. Light brown sugar
- 1 Tbsp. toasted sesame oil
- 1 medium-sized Napa cabbage, shredded
- 4 medium carrots, coarsely grated
- 2-3 tsp. Engage Organics Garlicsaltless
- 1-2 tsp. Engage All-Purpose
- 1 Tbsp. grated ginger
- 1 pound lean ground pork
- 6 scallions, thinly sliced
- 16 square egg-roll wrappers (pre-packaged)
- Peanut oil for deep frying
Combine sugar, vinegar, and soy together and set aside. In a large sauté pan add a 2 count of peanut oil and sauté cabbage, carrots, onion, garlic and ginger, about 2-3 minutes. Remove to a plate and set aside. Add another 2 count of oil to the pan and sauté ground pork until golden and caramelized. Add soy mixture and stir well. Fold in the cooked vegetables and season with 1-2 tsp. All-Purpose. Remove from heat and pour mixture out onto a flat tray, spread to cool.
Now set up a station for rolling the egg rolls. With a wrapper in front of you (1 of the corners towards you over the filling and tuck under. Fold in the two side points then roll over onto itself to form a cigar shape. Continue with the rest of the rolls.
Heat oil in a flat skillet to 350 degrees F. Fry egg rolls in batches until golden and crispy, turning half way through. Drain on paper towels and season with All-Purpose. Serve with dipping sauce.
These can be frozen uncooked in a plastic bag. They keep well and are handy to have on hand. If you have little ones who won’t eat vegetables, this is a sneaky way to get them to eat veggies undetected.
And if you’re pinched for time, I’ve used bottled Veri Veri Teriyaki sauce instead of making my own dipping sauce. It’s wonderful with these egg rolls.