Tsai Family Egg Rolls With Sweet And Sour Sauce And Spicy Mustard
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Garlic (finely chopped)1 tbsp
Ginger (finely chopped)2 tsps
Soy Sauce2 tbsps
Wine (shaoxing)2 tbsps
Cornstarch (mixed with 2 tbsps)1
Salt1 cup
Rice Wine Vinegar2 cups
Pineapple Juice (fresh)1 cup
Brown Sugar1 cup
White Sugar3 cups
Pineapple (cut into cubes)1 cup
Mango (cut into cubes)1 cup
Dijon Mustard1 tbsp
SugarDirections:
1
Heat a wok or skillet over high heat
2
Add the oil and swirl to coat the pan
3
When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes
4
Do not allow the aromatics to burn
5
Add the pork and stir-fry until just cooked through, about 3 to 5 minutes
6
Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes
7
Add the cornstarch slurry
8
Season, to taste, with salt and pepper
9
Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture
10
Sir to blend
11
Dampen a kitchen towel
12
Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying
13
Place about 1/4 cup of the filling on the wrappers, just above the near corners
14
Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely
15
Roll as tightly as possible
16
Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set
17
Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes
18
Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat
19
Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes
20
Remove them with a slotted spoon and drain on paper towels
21
Fry again at 350 degrees (until golden) just before serving for extra crispiness
22
To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate
23
Slice the rolls on the diagonal and arrange 3 of them around the sauce
24
Drizzle the spicy mustard around the outside of the plate and serve
25
In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar
26
Bring to a boil and then reduce the heat to medium
27
Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes
28
Serve hot
29
In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed