Sweet Chili Sauce
¼ cup rice vinegar
¼ cup water
3 tablespoons brown sugar
2 tablespoons sambal oelek fresh chili paste
1 tablespoon water
½ tablespoon cornstarch
Egg Rolls
1 lb. ground pork
2 cloves minced garlic
1 tablespoon fresh minced ginger or ginger paste
1 tablespoon soy sauce
1 ½ teaspoons rice wine
1 teaspoon sesame oil
4 cups coleslaw mix
4 green onions chopped
Kosher salt and fresh ground black pepper
¼ cup water
2 teaspoons cornstarch
14 egg roll wrappers
Vegetable oil for frying
Instructions
In a small saucepan, whisk together the rice vinegar, water, brown sugar, and sambal oelek. Bring the mixture to a low boil and turn it to a simmer. Stir together the water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened. Turn the heat off and cover the saucepan.
In a large skillet over medium heat, brown the ground pork. Drain any excess fat and reduce the heat to medium-low. Stir in the garlic, ginger, soy sauce, rice wine, and sesame oil, cooking for about 1 minute. Add the slaw mix and continue cooking over medium heat until the cabbage is wilted. Add the green onions and stir to combine. Season with salt and pepper to taste.
Place the egg roll with one corner pointed to you like a diamond. Place about 1/4 cup of the cabbage mixture onto the center of the egg roll. Bring up the bottom point and fold it over the mixture. Fold in the sides, making it look like an open envelope.
Whisk together the water and cornstarch. Using your fingers or a small brush, apply the cornstarch mixture to the open point and roll up the egg roll. Repeat until all the cabbage mixture is gone.
Heat 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer. Fry the egg rolls 3-4 at a time until golden brown, turning several times. Remove to paper towels or wire rack to drain. For best results, serve promptly with warm chili sauce.
Notes
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