RICE PAPER EGGROLLS
INGREDIENTS:
- 2 tbsp avocado oil
- 2 tsp sesame oil
- 1/2kilo (1.1lbs) chopped meat
- 1 tsp kosher salt
- 800g shredded cabbage (4 bags)
- 6 cloves garlic, minced
- 2 tsp minced ginger
- 3/4 cup chopped scallions, white + light green part
- 1/3 cup soy sauce
- 1/4 cup sugar
- 2 pkg egg rolls wrappers
- 2 rice paper wraps per egg roll
- 6 eggs
- 1/3 cup soy sauce
- 1/3 cup water
- Preheat oven to 200c (400f). DIPPING SAUCE:
- 1 cup soy sauce
- 2 tsp sesame oil
- 3 Tbso soy sauce
- 1/2 cup sliced scallion, dark green
Cooking steps
Step 1
Preheat oven to 200c (400f)
Step 2
In a pot over medium heat add oils and chopped meat. Break up and cook until meat is almost cooked through. Add ginger and garlic. Mix. Once meat is cooked through add cabbage. Mix. Cook for 10-12min, stirring often. Add garlic and scallions. Mix, cook for 2 min. Add soy sauce and sugar, stir to combine. Cook for another 2-3 minutes, set aside to cool.
Step 3
Combine egg, soy and water in a large shallow dish. Mix well. Dip 2 pieces of rice paper into mixture, 1 at a time and place them on top of each other (each egg roll is 3 pieces!) place on flat surface and let sit for 30 seconds to soften. Add 1/4 meat mixture. Roll like egg roll. Fry in a non stick pan with 1 tsp of oil, on all sides. Serve hot and enjoy!
