Easy Egg Rolls (ATK)

• doses: 8 egg rolls

Ingredientes

8 ounces ground pork

6 scallions, white and green parts separated and sliced thin

3 garlic cloves, minced

2 teaspoons grated fresh ginger

3 cups (7 ounces) coleslaw mix

4 ounces shiitake mushrooms, stemmed and chopped

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon distilled white vinegar

2 teaspoons toasted sesame oil

8 egg roll wrappers

2 cups vegetable oil

SOY-VINEGAR DIPPING SAUCE

Makes about ¼ cup

For the best results, be sure to use a good-quality soy sauce.

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons distilled white vinegar

1 teaspoon sugar

Instruções

1. Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, break- ing up meat with spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cab- bage is just softened, about 3 minutes.

2. Off heat, stir in sesame oil and scal- lion greens. Transfer pork mixture to large plate, spread into even layer, and refrigerate until cool enough to handle, about 5 minutes. Wipe skillet clean with paper towels.

3. Fill small bowl with water. Working with 1 egg roll wrapper at a time, orient wrappers on counter so 1 corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.

4. Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while shaping remaining egg rolls.

5. Line large plate with triple layer of paper towels. Heat vegetable oil in now-empty skillet over medium heat to 325 degrees. Using tongs, place all egg rolls in skillet, seam side down, and cook until golden brown, 2 to 4 minutes per side. Transfer to prepared plate and let cool slightly, about 5 minutes. Serve.

TO MAKE AHEAD: At end of step 4, transfer egg rolls to parchment paper-lined plate, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Alternatively, freeze egg rolls on plate, then transfer to zipper-lock bag and freeze for up to 1 month. Do not thaw before cooking; increase cooking time by about 1 minute per side.

SOY-VINEGAR DIPPING SAUCE

Whisk all ingredients in bowl until sugar is dissolved.

Notas

This recipe can easily be doubled: Extend the cooking time of the pork mixture to about 5 minutes in step 1 and fry the egg rolls in two batches. We like to serve the egg rolls with duck sauce, Chinese hot mustard, and Soy-Vinegar Dipping Sauce (recipe follows).