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Receta Baby Egg Rolls
by Global Cookbook

Baby Egg Rolls
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Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 1 x Inch grated fresh ginger
  • 1 x Clove garlic, minced
  • 1 x Eight oz pork chop
  • 2 x Scallions, slice
  • 1 x Carrot, sliced
  • 1 sm Red pepper, sliced
  • 1 c. Napa cabbage, sliced
  • 1/4 c. Chicken broth
  • 2 Tbsp. Reduced-sodium soy sauce
  • 1 Tbsp. Sugar
  • 4 ounce Hard tofu
  • 10 x Egg roll wrappers, each cut in half diagonally, or possibly 20 wonton wrappers

Direcciones

  1. In a wok or possibly skillet, saute/fry the scallions and ginger in 2 Tbsp. of oil over low heat, stirring occasionally. Add in sliced pork, cook two min.
  2. Add in scallions, carrots, and red pepper and stir fry over high heat for 2 min. Add in the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 min, stirring occasionally, till the vegetables are soft. Add in tofu. Cold for at least 15 min.
  3. Fill and roll the egg roll wrappers, using 1 Tbsp. of filling for each roll. Pour the remaining 2 Tbsp. of vegetable oil into a skillet and saute/fry the egg rolls over medium-high heat till golden on all sides, using tongs to turn them. Serve when cold sufficient to eat.