Pork and Cabbage Egg Rolls

• Prep40 min
• Cook35 min
• Total1 h 30 min
• Serves6

Ingredients

For the sweet and sour sauce

• 120 g pineapple juice (1/2 cup)
• 60 g rice vinegar (1/4 cup)
• 70 g light brown sugar (1/3 cup packed)
• 40 g ketchup (3 tbsp)
• 15 g soy sauce (1 tbsp)
• 8 g cornstarch (1 tbsp)
• 1/4 tsp red pepper flakes, optional

For the filling

• 2 garlic cloves
• 15 g fresh ginger, peeled and sliced (a 1 in piece)
• 2 green onions, in pieces
• 15 g vegetable oil (1 tbsp)
• 340 g ground pork (12 oz)
• 30 g soy sauce (2 tbsp)
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1/4 tsp ground white or black pepper
• 300 g coleslaw mix, shredded cabbage and carrots (about 4 1/2 cups)

To roll and fry

• 12 egg roll wrappers (about 18 cm, 7 in square)
• 1 egg, beaten
• Vegetable oil for frying (about 1.5 L, 6 cups)

Instructions

1. For the sauce, place the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, cornstarch and red pepper flakes in the mixing bowl and cook 5 min/100°C (212°F)/speed 2, until glossy and thickened. Transfer to a bowl and rinse the mixing bowl.
2. For the filling, place the garlic, ginger and green onions in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the oil and sauté 2 min/120°C (250°F)/speed 1.
3. Add the pork and cook 6 min/120°C (250°F)/reverse/speed 1, until it is broken up and no pink remains.
4. Add the soy sauce, sesame oil, sugar, pepper and coleslaw mix, pushing it down with the spatula. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 5 min/100°C (212°F)/reverse/speed 1, until the cabbage just wilts.
5. Transfer the filling to a colander set over a bowl and let it drain and cool 15 minutes, pressing out the liquid with the spatula. A cool, dry filling keeps the wrappers from tearing.
6. Set a wrapper on the counter like a diamond and place about 50 g (1/4 cup) of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides and roll up tightly. Brush the top corner with beaten egg to seal. Keep the finished rolls under a damp towel.
7. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 175°C (350°F). Fry 3 or 4 egg rolls at a time, 3 to 4 minutes, turning them, until deep golden and blistered. Drain on a rack or paper towels.
8. Let them cool 5 minutes, because the filling is very hot, and serve with the sweet and sour sauce.

Tips

• Make ahead: freeze the uncooked egg rolls on a tray, then keep them in a freezer bag up to 2 months. Fry them straight from the freezer, 1 to 2 minutes longer.
• Ground chicken or turkey works instead of pork.
• Roll them tight with no air pockets, so they do not burst or soak up oil.