By Amy Tung, Valley Home Dining
Photos: Lace Photo Media
As a chef, I incorporate as many local and organic ingredients as I can while preparing meals. These include Hudson Valley pork from Sugar Hill Farm, produce from Four Winds Farm and Insook’s Kimchee & Organic Produce, and eggs from Brookside Farm and other local farms.
½ cup tamari sauce
2 Tbsp rice wine vinegar
2 dashes or more of sriracha
1 Tbsp of fresh ginger, chopped to fine matchsticks
1 Tbsp of spring onions, finely chopped
(Yields about 18 egg rolls)
4 pork chops (bone-in), 1.5–2 lbs total
Salt and pepper to taste
1 tsp of cumin
Olive oil for sautéing
1/3 cup of chicken stock or broth
2 one-inch pieces of whole crushed ginger
2 whole crushed garlic cloves
½ head of green or Napa cabbage, chiffonade
3 carrots, grated
2 Tbsp tamari or soy sauce
1 Tbsp rice wine vinegar
32 oz of non-GMO canola oil or other high-heat oil for frying
1 package of egg roll wraps
½ cup of cold water
Season pork chops with salt, pepper and cumin on both sides. Sear pork chops over medium-high heat in an oiled pan on both sides for 2 minutes. Add chicken stock, cover and reduce temperature to simmer. Cook additional 5–8 minutes. Slice pork into approximately 1-inch-by-¼-inch pieces and set aside in a prep bowl.
Beat eggs in bowl with ¼ teaspoon of salt. Cook eggs in oiled pan. Flip once. Slice to similar size as pork. Set aside in another prep bowl.
Cook the whole crushed ginger and garlic in an oiled pan for a minute. Add the chopped cabbage and carrots and season with salt and pepper, then tamari and rice wine vinegar. Toss mixture. Cover and lower temp. Cook for additional 4–6 minutes. Discard ginger and garlic. Place mixture in a third bowl.
Place frying oil in deep sauce pan or Dutch oven. Attach candy/deep-fry thermometer. Heat on medium heat. Do not exceed 350°F.
Assemble egg rolls. Position wrappers in a diamond. Gather bowls of cabbage mixture, egg and pork. Add a bowl with cold water. Place in center of the wrapper 2 Tbsp of cabbage mixture, 3 pieces of egg and 6 pieces of pork. Line edges of the wrapper with water. Fold the bottom corner over the center of the filling, tucking it in. Fold both sides over the top of the filling. Then roll the wrapper towards the top edge. Lay the egg roll flap side down onto a lined sheet pan. Repeat with rest of filling.
Drop 4 egg rolls at a time into the oil, starting flap down. Turn over once golden, usually 1 minute per side. Place on plate with paper towels to drain.
Combine all sauce ingredients and stir well. Garnish with additional spring onions. Dip or pour over egg rolls.
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