All I can say is--mmm! Tonight's egg rolls were a great success (not to mention a great use of leftovers)! Earlier this week, I made pork with veggies in the crock pot. Needless to say, the two of us were unable to eat the entire pork loin in one sitting. So I bought some shredded cabbage and some egg roll wrappers and made my first attempt at homemade eggrolls. Outstanding!
First I sauteed some garlic in oil, added the cabbage and cooked for a few minutes. Added a bit of soy sauce, cooked a few minutes more. The kitchen was starting to smell really good at this point! Then I stirred in some of the pork mixture and heated just until everything was nice and hot. After that, I set the filling aside to cool so I wouldn't burn my poor little fingers trying to wrap the silly things.
In the meantime, I made some fried rice (and also baked some frozen mini quiches for the Graduation Fellowship at church). Mono-tasking has its advantages, but multi-tasking is necessary in the kitchen!
I used my deep fryer, which gets precious little use in this house, and heated the oil to 325 degrees. The egg rolls only took about 2 minutes to fry to the lovely golden brown you see above. We also made a tasty little dipping sauce using 1 tbsp soy sauce, 2 tbsp white vinegar, and 1/2 tsp chili paste. Just hot enough!
Even though we each had 4 egg rolls (hey, I told you we pigged out!), there was still tons of the pork leftover. I stuck it in the freezer since we're going out of town Friday. There will be more pork egg rolls in our future!