Egg Rolls With Peanut Dipping Sauce

Description

You won't believe how simple it is to make your own delicious
restaurant-quality egg rolls! Hints: cutting very small pieces of pork
tenderloin is quick and easy when the meat is partially frozen. Or
leave the pork out for vegetarian egg rolls. Commercially prepared shoestring or matchstick carrots along with coleslaw mix may be used to really speed things up! Created expressly for rsc #9.

Ingredients

• Low Sodium Soy Sauce
• Brown Sugar
• Creamy Peanut Butter
• Ground Ginger
• Sesame Oil
• Chili Oil
• Rice Vinegar
• Chicken Broth
• Peanut Oil
• Pork Tenderloin
• Garlic Salt
• Carrots
• White Onion
• Fresh Bean Sprouts
• Cabbage
• Egg Roll Wraps
• Egg
• Water

Instructions

1. Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter
2. Stir until smooth
3. Stir in ginger, sesame oil, chili oil, and rice vinegar
4. Blend well
5. Divide the peanut sauce into two equal portions
6. Set one portion aside in a
7. Microwave-safe bowl
8. It will be used later as dipping sauce
9. Whisk chicken broth or pineapple juice into second portion of peanut sauce
10. Set aside for stir-fry
11. Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat
12. Heat until oil is almost smoking
13. Add pork to skillet then season with garlic salt and saut 1 minute
14. Meat will be only partially cooked
15. Add onions and carrots to skillet and saut another minute or until
16. Meat is almost cooked through
17. Add cabbage and saut another minute
18. Add bean sprouts and toss about 30 seconds until veggies are evenly distributed
19. Add thinned peanut sauce and cook about 1 minute until sauce is bubbly
20. Carrots should be crisp-tender and bean sprouts should remain crisp
21. Remove skillet from heat and turn contents into a strainer
22. You will have nearly 4 cups of eggroll filling
23. Place 1 / 4 cup of filling onto each egg roll wrap and roll up according to package directions
24. Seal final edge of each egg roll wrap with eggwash
25. Fry egg rolls two or three at a time in hot vegetable oil until they are golden
26. Remove onto absorbent paper to drain
27. Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges
28. Stir then serve with hot egg rolls
29. Cooked egg rolls may be kept warm in a low oven until serving time
30. Or egg rolls may be assembled and individually quick frozen either before or after frying