Delicious pork egg rolls with a fantastic dipping sauce.
Course Appetizer, Dip, Main Course, Pork
Keyword cole slaw, Egg Roll Wrappers, Pork, sweet orange marmalade
Servings 4servings
Author Lynn / Turnips 2 Tangerines
Ingredients
1teaspooncornstarch
4teaspoonsoy sauce
1/2teaspoonsesame oil
1tablespoonoil
4cupspurchased coleslaw blend
1cupcanned bean sprouts, drained and chopped
2tablespoonssliced green onions
1/2teaspoongrated ginger root
1/2poundground pork, cooked and drained
oil for frying
1package egg roll wrappers, you can find egg roll wrappers in the produce section
112 oz jarsweet orange marmalade
1/4cupMalibu rum or orange juice
1/4cupsweet and sour sauce
3dried hot chili peppers or to taste
Instructions
In a small bowl, combine cornstarch, soy sauce and sesame oil; set aside.
Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and ginger root; cook and stir 3 to 4 minutes or until veggies are tender. Add pork and cornstarch mixture; cook and stir until mixture is fully coated, 1 to 2 minutes. Remove from skillet; cool to room temperature. In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375º F.
Meanwhile, place 1 egg roll wrapper on working surface with 1 corner facing you. Place 1/4 cup coleslaw mixture slightly below center of egg roll wrapper. (Cover remaining skins with a damp paper towel to prevent from drying out) Fold corner of egg roll wrapper closest to filling over filling, tucking point under. Fold in and over flap. Wet the remaining corner with water; gently roll the egg roll toward remaining corner and press to seal. Repeat with remaining egg roll wrappers and coleslaw mixture. Fry egg rolls in hot oil, a few at a time, 4 to 6 minutes or until golden brown, turning once.
Drain on paper towels.
Make and Serve with Sweet Orange Dipping Sauce
Combine all ingredients in a small saucepan.
Bring to a boil, reduce heat and simmer 10 minutes.