Pork & Portobello Egg Rolls with Sticky Ginger Garlic Soy Sauce
Ready In:
20 min
Servings
4
Good For:
Tapas, appetizer
Ingredients
– 2 tbs olive oil
– 1/2 onion, thinly sliced
– 1/2 cup mushrooms, thinly sliced
– 1 tbs grated ginger
– 2 cloves minced garlic
– 1/2 tsp fish sauce
– 1/4 cup soy sauce
– 1/2 red bell pepper, julienned
– 1/4 cup broccoli stalks, julienned
– 1 cup shredded cooked pork
– 12 egg roll wrappers
– Canola oil for frying
– 1/3 cup soy sauce
– 2 tbs honey
– 2 tbs rice vinegar
– 1/4 tsp red chili flakes
– 1 tbs grated ginger
– 1 clove grated garlic
– 1/2 onion, thinly sliced
– 1/2 cup mushrooms, thinly sliced
– 1 tbs grated ginger
– 2 cloves minced garlic
– 1/2 tsp fish sauce
– 1/4 cup soy sauce
– 1/2 red bell pepper, julienned
– 1/4 cup broccoli stalks, julienned
– 1 cup shredded cooked pork
– 12 egg roll wrappers
– Canola oil for frying
– 1/3 cup soy sauce
– 2 tbs honey
– 2 tbs rice vinegar
– 1/4 tsp red chili flakes
– 1 tbs grated ginger
– 1 clove grated garlic
Step by Step Instructions
Step 1
Heat a skillet over medium-high heat. Add olive oil, onions, and mushrooms. Sauté until onions are translucent and mushrooms are slightly caramelized. Add ginger and garlic, stir 1 minute. Shut off heat and add fish sauce, soy sauce, peppers, broccoli stalks, and pork. Stir to combine.
Step 2
Assemble egg rolls by placing approximately 2 tbs of filling in center and rolling tight like a mini burrito. Moisten ends of wrapper with water to seal.
Step 3
Shallow fry egg rolls over medium heat in a pot, turning after 45-60 seconds and cooking to golden brown. Remove from heat and salt. Cook in batches of 2-3 depending on the size of your pot.
Step 4
Whisk together soy sauce, honey, vinegar, chili flakes, ginger, and garlic. Serve aside egg rolls as a dipping sauce.
