One of my favorite add-ons is the Asian Pack! It always gives me the excuse to make up a big batch of stir fry. Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack. The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day!
- 1 Napa Cabbage (chopped or shredded– omit the very thick white ends)
- 1 Bok Choy (chopped)
- 3 Celery stalks (chopped small)
- 4 tbsp. Garlic (minced)
- 1 to 3 Chiles de árbol (can sub red pepper flakes or cayenne pepper) – (ground up)
- Fresh Basil (app. 10 leaves) (chopped)
- Fresh Italian Parsley (handful) (chopped)
- 1 med Yellow Onion (chopped small)
- 1 bunch Green Onions (chopped, use whole thing except the little roots)
- 6 matchstick slices Ginger (minced)
- 1 can Bamboo Shoots
- 2 large Carrots (minced or food processed with the chilies)
- 2 tbs. Fresh Grated Turmeric (or 1 tbsp. powdered)
- 1 lb Ground Pork sausage
- ½ cup Scented, unrefined, high quality Coconut Oil
- Egg Roll Wrappers (about 20)
- Lite Soy Sauce
- Rice Wine Vinegar (infused with garlic is nice)
- Sesame Oil
- Dark Unfiltered/Raw Honey
- Chinese Mustard (premade or powder, prepare using directions on container)
- Sweet and Sour (premade or store bought)
- Heat up large skillet and brown the pork sausage. Then add the ginger, yellow onion, green onion, celery, garlic, and cook for about 5 min, medium heat.
- Then add the cabbage, bok choy, basil, parsley, bamboo shoots, minced carrots & ground up Chiles de árbol. Sautee it all together until the vegetables are all tender.
- Add 3 tbsp. of lite soy sauce to the mix, and simmer a little longer.
- When finished transfer mixture to a large bowl using a slotted spoon.
- After it cools slightly, remove even more excess water by straining it with a colander.
- Prepare a large fry pan with about ¼ inch depth of the coconut oil. Keep it on Medium heat, but not so hot that it smokes.
- Next, assemble your egg rolls by app. 3 tbsp. of the filling across the center of the square egg roll wrapper. Fold it and tuck it in like a burrito and fold in the sides also, so no filling can escape.
- Brush on a little water right on the edge to seal it. Do this quickly as if the wrapper gets too wet it will break and you will lose your filling. 🙂
- Immediately transfer the egg roll to the fry pan so it doesn’t stick to your plate or counter. Alternatively you could flour your surface and make several at a time. Just remember that they will start to saturate and break if you don’t fry them fairly quickly. Check the egg rolls frequently and turn them when golden brown.
- Place on a large cookie sheet. When finished bake the egg rolls for about 5 minutes in a preheated 350º oven to add additional crisp to them and omit excess oil.
- Serve with a Trio of sauces.
This will yield about 20 egg rolls. You can freeze them for later. Be sure to individually plastic wrap the fried rolls so they don’t stick to anything in the freezer. When ready to serve, bake them in a preheated 350 degree oven until hot, sizzling and crisp. This can vary in time, but start checking ones that are baked from frozen at 10 min.
Trio of Sauces:
Serve the egg rolls with ramekins of Sweet and Sour Sauce, Chinese Hot Mustard, and Potsticker Sauce*
Potsticker Sauce Recipe (adapted from food network)
I have tried many variations and this is my favorite:
- 1/3 cup lite soy sauce
- 1/3 cup rice vinegar (I prefer a seasoned variety such as garlic)
- 1 tbsp honey (I prefer dark, raw)
- 1 teaspoon sesame oil
- Pinch of red pepper flakes.
- Combine all ingredients in ramekin and serve.
These look FABULOUS! I can’t wait to try some 😉