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Ingredient
Black Pepper Egg Rolls
Introduce
Chef :
Fo FaBlack Pepper Egg Rolls
Ever have an urge for something, with a certain flavor profile, that you can't find a recipe for?
Results like this as one example.
I like sort of spicy, I like black pepper, but I wanted egg rolls. What to do.
Let's invent something by combining other recipes, and adjusting as required. Black pepper egg rolls are born.
Bold flavor, crispy, hand food.
Ingredient
Food ration :
24 about
1-3 Tbl
black pepper corns
4-6
garlic cloves
2 inch
piece fresh ginger
1-2
shakes cummin
1/3
onion
1
carrot
Cooking instructions
* Step 1
Take your ginger, skin and clean it
* Step 2
I like to cut into rounds to reduce "threads", put into blender container.
* Step 3
Add as much garlic as you like, i like this much, smash, remove skin. Add to blender.
* Step 4
Add your black pepper corns. 1 Tbl some black pepper flavor. 2 Tbl good black pepper flavor. 3 Tbl, you have to be a real black pepper fan, good strong flavor and kick from the black pepper.
* Step 5
Shake a little cummin in
* Step 6
Are hot sauce if you desire
* Step 7
Blend the ingredients
* Step 8
Put your protein of choice in a bowl large enough to mix.
* Step 9
Add blendor contents to meat, mix well.
* Step 10
Cover with plastic, place in refrigerator to allow the flavors to blend. I did this at noon, for dinner, about 6 hours.
* Step 11
After some time has passed, prep the additional ingredients. Small dice some onion
* Step 12
Either Julian or small dice some carrot
* Step 13
Thin slice some cabbage. I truly prefer napa (Chinese) cabbage, but didn't have any, so used green cabbage here. I find napa a tad easier to roll because it's softer.
* Step 14
Add all the veggies to the meat, mix it in well.
* Step 15
For this time, I am using spring roll, or rice/tapioca wrappers. Usually I use Egg roll wrappers, but I wanted to try these. Use which ever. I think these are a little harder to use, but come out crispier.
* Step 16
These wrappers I am using today, you have to dunk into warm water to soften them for use. Only 5 seconds however.
* Step 17
Sorry, all my cutting boards are white, and these wrappers are clear when wet. Put about 2 Tbl. Filling in wrapper. Leave about 3/4 inch on each end.
* Step 18
Disclaimer, I am terrible at rolling egg rolls, spring rolls and folding dumplings. But make a fold over the filling one time, fold in the sides, roll the rest of the way. Place on wax paper
* Step 19
I don't deep fry, if you do, go ahead, they will probably come out better, but I am pan frying. Heat oil in pan, add rolls, don't overcrowd. I used medium heat.
* Step 20
I flipped mine after about 4 minutes, just monitor yours and flip when the right color.
* Step 21
Nothing beats a plate full of these to munch on.
* Step 22
Dipping sauce, i like yellow mustard (i know, but that's just me). Asian soy sauce based is ok also, or Vietnamese fish sauce based is good. Do what you like. My daughter likes mayo, go figure.
Note: if there is a photo you can click to enlarge it
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