Baby Egg Rolls with Soy Sesame Dipping Sauce

Recipe courtesy of Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
TOTAL TIME: 1 hr 30 min
Prep: 50 min
Inactive Prep: --
Cook: 40 min
YIELD: 30 egg rolls
LEVEL: Intermediate


  • 1/4 cup olive oil
  • 1 {2-inch) piece fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • 1 (1/2-pound) boneless pork chop, cut into thin strips
  • 2 scallions, white and 1 inch of the green parts, thinly sliced
  • 1 carrot, julienned
  • 2 teaspoons Asian (toasted) sesame oil
  • 2 teaspoons sugar
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To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.
Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls.
Yield: 1/2 cup



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