Pork Egg Rolls with Sweet and Sour Sauce

Ingredients

• 2 tablespoons vegetable oil
• 1 pound ground pork
• 1/2 cup minced yellow onions
• 1 tablespoon chopped garlic
• 1 pound bok choy, shredded
• 1/2 pound medium shrimp, peeled, deveined and chopped
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• 1/4 cup sake
• 1 tablespoon sugar
• 1 pound fresh bean sprouts, washed and patted dry
• 1/4 cup green onions, green part only
• 20 (6-inch) egg roll wrappers
• 1 egg, beaten, for egg wash
• Oil, for frying
• Essence, recipe follows
• 1 1/4 cups Sweet and Sour Sauce, recipe follows

Directions

Preheat the fryer.

In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.

To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.

Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Sweet and Sour Sauce:

1 tablespoon vegetable oil

1/2 medium onion, chopped

1/2 teaspoon grated ginger

1/4 cup finely diced pineapple

1/3 cup rice vinegar

1/4 cup ketchup

2 tablespoons chili garlic sauce (recommended: Sriracha)

1/4 cup sugar

1/4 cup chicken broth

2 teaspoons cornstarch

Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

Yield: 1 1/4 cups