Baby Egg Rolls Recipe

Ingredients

• ¼ cup olive oil
• 1 (2-inch) piece fresh ginger, peeled and minced
• 1 garlic clove, minced
• 1 (½-pound) boneless pork chop, cut into thin strips
• 2 scallions, white and 1 inch of the green parts, thinly sliced
• 1 carrot, julienned
• 1 large red bell pepper, julienned
• 1 cup thinly sliced Napa cabbage
• ¼ cup chicken stock, preferably homemade
• 2 tablespoons soy sauce
• 30 square wonton wrappers
• Soy Sesame Dipping Sauce, recipe follows

How to make Baby Egg Rolls

1. To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat.
2. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes.
3. Add the pork and stir until it turns white, about 2 minutes.
4. Transfer the pork to a plate and set aside.
5. Add the scallions, carrot, and red pepper to the skillet.
6. Cook, stirring, until slightly softened, about 2 minutes.
7. Add the cabbage, stock, and soy sauce.
8. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes.
9. Return the pork to the skillet and let the contents of the skillet cool to room temperature.
10. You should have about 2 cups.
11. Lay the wrappers flat on a work surface.
12. Brush the edges lightly with water.
13. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal.
14. (The egg rolls can be frozen at this point).
15. Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking.
16. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes.
17. Cool slightly before serving.

Notes