15 ml (1 tablespoon) of sesame oil
225 g (1/2 lb) of ground pork
125 ml (1/2 cup) of green onions
15 ml (1 tablespoon) of minced garlic
15 ml (1 tablespoon) of minced ginger
1 grated carrot
2 stalks of chopped celery
500 ml (2 cups) of shredded napa cabbage
45 ml (3 tablespoons) of soy sauce
Salt and pepper to taste
45 ml (3 tablespoons) of fresh minced cilantro
1 box of frozen spring roll wrappers (Wong Wing brand) with 454 g (24 wrappers), thawed
1 beaten egg yolk with a little water
2 liters (8 cups) of canola oil
For the plum sauce:
5 peeled and diced plums
60 ml (1/4 cup) of spicy Thai chili sauce
30 ml (2 tablespoons) of honey
15 ml (1 tablespoon) of rice vinegar
225 g (1/2 lb) of ground pork
125 ml (1/2 cup) of green onions
15 ml (1 tablespoon) of minced garlic
15 ml (1 tablespoon) of minced ginger
1 grated carrot
2 stalks of chopped celery
500 ml (2 cups) of shredded napa cabbage
45 ml (3 tablespoons) of soy sauce
Salt and pepper to taste
45 ml (3 tablespoons) of fresh minced cilantro
1 box of frozen spring roll wrappers (Wong Wing brand) with 454 g (24 wrappers), thawed
1 beaten egg yolk with a little water
2 liters (8 cups) of canola oil
For the plum sauce:
5 peeled and diced plums
60 ml (1/4 cup) of spicy Thai chili sauce
30 ml (2 tablespoons) of honey
15 ml (1 tablespoon) of rice vinegar
In a skillet, heat the sesame oil over medium heat. Cook the ground pork for 6 to 8 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color.
Add the green onions, garlic, and ginger. Stir and cook for 2 minutes.
Add the carrot, celery, cabbage, and soy sauce. Season with salt and pepper and stir. Cook for 3 to 4 minutes. Remove from heat and let it cool.
Add the cilantro to the skillet and stir.
In a saucepan, combine the ingredients for the plum sauce. Bring to a boil, then simmer for 8 to 10 minutes over low-medium heat. Remove from heat and let it cool.
Place four sheets of spring roll wrappers on a work surface. Cover the remaining sheets with a damp cloth to prevent them from drying out. Place a little pork filling horizontally in the center of each wrapper, then brush the edges of the wrapper with beaten egg yolk. Fold the bottom part of the wrapper over the filling to cover it. Brush the part of the wrapper covering the filling with beaten egg yolk, then cover with the top part of the wrapper. Press the seam to seal. Make the rest of the egg rolls in the same way.
In a deep fryer or a large pot, heat the canola oil to a temperature of 180°C (350°F) using a cooking thermometer. If using a pot, closely monitor the cooking to prevent the oil from overheating and igniting.
Fry a few egg rolls at a time for 2 to 3 minutes. Drain on paper towels. Let them cool, then refrigerate.
Place the egg rolls in airtight bags. Remove the air from the bags and seal. Place in the freezer.
Pour the plum sauce into airtight containers. Place in the freezer.
The day before serving, thaw the desired amount of plum sauce in the refrigerator.
At mealtime, preheat the oven to 190°C (375°F).
Place the frozen egg rolls on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the inside of the egg rolls is hot. Serve with the plum sauce.
Add the green onions, garlic, and ginger. Stir and cook for 2 minutes.
Add the carrot, celery, cabbage, and soy sauce. Season with salt and pepper and stir. Cook for 3 to 4 minutes. Remove from heat and let it cool.
Add the cilantro to the skillet and stir.
In a saucepan, combine the ingredients for the plum sauce. Bring to a boil, then simmer for 8 to 10 minutes over low-medium heat. Remove from heat and let it cool.
Place four sheets of spring roll wrappers on a work surface. Cover the remaining sheets with a damp cloth to prevent them from drying out. Place a little pork filling horizontally in the center of each wrapper, then brush the edges of the wrapper with beaten egg yolk. Fold the bottom part of the wrapper over the filling to cover it. Brush the part of the wrapper covering the filling with beaten egg yolk, then cover with the top part of the wrapper. Press the seam to seal. Make the rest of the egg rolls in the same way.
In a deep fryer or a large pot, heat the canola oil to a temperature of 180°C (350°F) using a cooking thermometer. If using a pot, closely monitor the cooking to prevent the oil from overheating and igniting.
Fry a few egg rolls at a time for 2 to 3 minutes. Drain on paper towels. Let them cool, then refrigerate.
Place the egg rolls in airtight bags. Remove the air from the bags and seal. Place in the freezer.
Pour the plum sauce into airtight containers. Place in the freezer.
The day before serving, thaw the desired amount of plum sauce in the refrigerator.
At mealtime, preheat the oven to 190°C (375°F).
Place the frozen egg rolls on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the inside of the egg rolls is hot. Serve with the plum sauce.
