Pork Egg Rolls with Crunchy Slaw and Sweet-and-Sour Duck Sauce Recipe

Name: Pork Egg Rolls with Crunchy Slaw and Sweet-and-Sour Duck Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 serving
Ingredients: 1 cup shredded red cabbage; 1/4 teaspoon ground ginger; 1 clove garlic; 1 cup shredded green cabbage; 1/2 cup peas; 2 tablespoons rice wine vinegar; 3 packets soy sauce; 1 1/2 ounce apricot preserve; 1 teaspoon agave; 3 ounces baby spinach; 10 ounces ground pork; 6 egg roll wrappers; 2 tablespoons sesame oil

Ingredients

1 cup shredded red cabbage
1/4 teaspoon ground ginger
1 clove garlic
1 cup shredded green cabbage
1/2 cup peas
2 tablespoons rice wine vinegar
3 packets soy sauce
1 1/2 ounce apricot preserve
1 teaspoon agave
3 ounces baby spinach
10 ounces ground pork
6 egg roll wrappers
2 tablespoons sesame oil

	PREP TIME 25m	COOK TIME 10m	TOTAL TIME 35m
YIELD 2 serving

Instructions

Prepare Ingredients Remove egg roll wrappers from refrigerator and allow to come to room temperature. Rinse spinach and roughly chop. Mince garlic. Place slaw mix in a large bowl and massage with your hands to soften, about 30 seconds.
Add agave, 1 tablespoon sesame oil, 1½ tablespoons rice wine vinegar, ¼ teaspoon salt, and pepper as desired to bowl with slaw mix, and toss to coat. Set aside.
Brown Pork Pat pork dry with paper towel. Heat remaining sesame oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pork and ground ginger.
Cook, breaking up meat, until browned, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes more.
Make Filling Add peas, 2 packets soy sauce, and spinach to pan with pork, still over medium-high heat. Cook, stirring, until spinach is wilted, about 2 minutes. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat and set aside to cool slightly.
Make Egg Rolls Fill a small bowl with warm water. Place 1 egg roll wrapper on a clean, dry surface.
Scoop a heaping 1/3 cup filling onto bottom half of wrapper, leaving a 1-inch border on left and right sides.
Using your fingers, dab water along the wrapper's borders. Fold in sides, then roll up tightly away from you to seal, finishing seam-side down.
Repeat with remaining wrappers and filling, reserving any extra filling for serving on the side (or for tomorrow's lunch).
Cook Egg Rolls Wipe pan from pork clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add egg rolls, seam-side down, in a single layer. Sear until golden on bottom, about 3 minutes. Flip, then carefully add 2 tablespoons water around egg rolls in pan.
Cover pan and continue cooking until egg rolls are cooked through and wrappers are translucent, 2-3 minutes more.
Plate Pork Egg Rolls While egg rolls cook, in a small bowl, whisk together apricot jam, remaining rice wine vinegar, and remaining soy sauce to make duck sauce. Divide crunchy slaw and pork egg rolls between plates and serve with duck sauce for dipping. Dig in!