1⁄3cupchives, finely chopped(substitute nira grass aka Chinese leek or garlic )
24egg roll wraps
1tablespoonlow sodium soy sauce
1⁄2teaspoonsea salt, ground
1tablespooncornstarch (mixed with 1/4 cup water)
Serving Size: 1 (1924) g
Servings Per Recipe:1
Calories from Fat 48 g26 %
Total Fat 5.4 g8 %
Saturated Fat 1.7 g8 %
Cholesterol 16.5 mg 5 %
Sodium 344.3 mg 14 %
Total Carbohydrate28.2 g 9 %
Dietary Fiber 0.9 g3 %
Sugars 8.2 g33 %
Protein 6.8 g 13 %
In a large skillet over medium heat, add canola and when hot, add cabbage and carrots; sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Stir in soy sauce and brown sugar; cook for 2 minutes. Using a slotted spoon, transfer cabbage mixture to a large bowl and set aside.
Add ground pork and cook half way, breaking down the meat into small pieces. Add some sesame oil and cook until almost done. Add garlic and ginger; sauté until the meat is completely cooked. Add hoisin sauce, oyster sauce, Chinese 5 spice and freshly ground black pepper; cook until the liquid is almost gone. Add chives and continue cooking until liquid is all evaporated, about 1 ½ to 2 minutes, stirring constantly.
Transfer meat mixture to cabbage mixture; stir well and let it cool for 25 to 30 minutes.
Preheat oven to 400ºF.
Fill the wrappers by placing 2 tablespoons of filling on the front third of the egg roll wrapper, close to one corner. Compact the mixture and bring the corner over. Roll it once then fold the sides in and roll it up all the way to the end. Transfer egg rolls (seam side down) to a baking dish lined with lightly greased foil. Spray them with cooking oil and transfer to the preheated oven; bake for 9 minutes.
When time is up, flip them, seam side up, and bake for another 7 to 8 minutes or until golden brown.
Meanwhile, in medium saucepan, add brown sugar, Shaoxing wine, pineapple juice, ketchup, soy sauce, chili oil, salt and freshly ground ginger. Whisk very well and bring the mixture to a boil. Reduce heat to low and keep it warm until needed. If sauce is not thick enough, add cornstarch mixture.
Remove egg rolls from heat and transfer to a baking sheet lined with a wire rack; cool for 10 to 12 minutes before serving. Makes 24 egg rolls.