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

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