Baby Egg Rolls with Soy Sesame Dipping Sauce

1. 1

   To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat.

2. 2

   Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes.

3. 3

   Add the pork and stir until it turns white, about 2 minutes.

4. 4

   Transfer the pork to a plate and set aside.

5. 5

   Add the scallions, carrot, and red pepper to the skillet.

6. 6

   Cook, stirring, until slightly softened, about 2 minutes.

7. 7

   Add the cabbage, stock, and soy sauce.

8. 8

   Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes.

9. 9

   Return the pork to the skillet and let the contents of the skillet cool to room temperature.

10. 10

    You should have about 2 cups.

11. 11

    Lay the wrappers flat on a work surface.

12. 12

    Brush the edges lightly with water.

13. 13

    Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal.

14. 14

    (The egg rolls can be frozen at this point.)

15. 15

    Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking.

16. 16

    Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes.

17. 17

    Cool slightly before serving.

18. 18

    To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl.

19. 19

    Stir well and serve on the side with the rolls.

* Per serving · 4 servings · Values may vary.