Monday, February 25, 2013

Rosie Makes Egg Rolls #2.

 Not too long ago,
The Hawthornes, as a family,
made egg rolls together.
Well, it was only the three of us -
 Rosie, Mr. H., and Mid-Haw -
but what a good time that was!

 We enjoyed those egg rolls so much,
I'm making another batch,
using pork strips this time, not ground pork.

I sliced some slightly frozen pork loins into neat, even strips.

Like so.

Make a marinade for the pork strips.
1 TB Tamari sauce
1 TB cornstarch
1 tsp sesame oil

Add pork strips and give 'em a good rub.

Let's see what else is going into Rosie's egg rolls.
I have julienned carrots,
bean sprouts,
and alfalfa sprouts.

I have shredded green cabbage and radicchio.
Radishes and scallions from the garden.

Heat up your skillet or wok.
Add in a TB each of butter and oil.
Butter for flavor.
Oil to raise the smoke point.

Stir fry over high heat.
I always like to add a teaspoon or two of sugar
to the meat to help it caramelize.

Like this.
I'm munching off these pork threads
and they're GREAT just as they are.
You could serve them on a bed of noodles or rice
or throw in some stir fried vegetables.
Oh MY!

Sorry. Got carried away.
Back to the egg rolls.
Divine pork.

Throw in some bean sprouts.
Alfalfa sprouts.

Roll it up.
(Requires finesse.  Just ask Glowria.)

I heated peanut oil to 350 degrees.

Do NOT crowd the pan.
Only 3 or 4 egg rolls in a 9-10 inch skillet.

Heat your wok or skillet.
Add the oil.
I use peanut oil.
Heat to 350 degrees.

Place egg rolls in.
One at a time.

Ladle hot oil over top.
Give it a nice blister.

Look at the blistering.
This is what you want.
You want PRE-blistering
before you turn the egg roll over.

This is the nicest PRE-blistering 
of egg rolls I've ever seen.

After about 89+ seconds,
I rolled these around.
Cook another minute or so until golden brown.

Drain on paper towels.

Serve with a sweet hot chili sauce
and a Tamari/ scallion/ginger/rice vinegar/
honey/cilantro/parsley/sherry/dried hot red pepper ...
Oh, just throw in whatever!

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