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1
To make the egg roll, heat 2 Tbsp.
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of the extra virgin olive oil in a large skillet or possibly wok over medium heat.
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Add in the ginger and garlic and cook, stirring till slightly softened, about 2 min.
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4
Add in the pork and stir till it turns white, about 2 min.
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Transfer the pork to a plate and set aside.
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Add in the scallions, carrot, and red pepper to the skillet.
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Cook, stirring, till slightly softened, about 2 min.
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Add in the cabbage, stock, and soy sauce.
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Reduce the heat to medium-low and simmer till the liquid has evaporated and the vegetables are tender, about 5 min.
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Return the pork to the skillet and let the contents of the skillet cold to room temperature.
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You should have about 2 c..
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Lay the wrappers flat on a work surface.
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Brush the edges lightly with water.
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Top with about 1 Tbsp.
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of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal.
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16
(The egg rolls can be frzn at this point.)
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Heat the remaining extra virgin olive oil in a large nonstick skillet over medium-high heat till almost smoking.
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Working in batches, add in the rolls and cook, turning often with tongs, till golden on all sides, 5 to 7 min.
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Cold slightly before serving.
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Soy Sesame Dipping Sauce: To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl.
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Stir well and serve on the side with the rolls.
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(Makes 1/2 c.)
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This recipe yields 30 egg rolls.
