Eggroll Litza
Eggroll Mangalitsa
Eggroll skins/wrappers
Asian-style Mangalitsa meat
Sweet-n-Sour sauce
1/2 cabbage, sliced long
bean sprouts
1 med size onion
1 carrot, grated
1 sq. in ginger, small grated
2 garlic cloves, minced
Saute onion, carrot, ginger 1 T sesame oil. Add garlic a few minutes in.
½ cabbage Add to pan. Cook on low continually tossing contents.
Turn off heat.
Add pork, bean sprouts, and mix all together.
Let cool for about an hour, tossing occasionally or often if in a hurry. While rolling (making egg rolls), heat oil over medium then higher heat. Cook each roll 1-2 minutes a side if frying in shallow pan.
Dip in sauce and enjoy.
I usually have my favorite cream cheese wontons in the freezer so throw a couple of those in for dessert after frying rolls.
Sweet-n-Sour Sauce
2/3 cup pineapple or orange juice
1/3 cup light brown sugar
1/3 cup rice vinegar, any vinegar will do
2 cloves garlic minced, optional
1 teaspoon fresh ginger minced, optional
1 teaspoon green onions, white portion, sliced thin, optional
3 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon cayenne pepper powder
In a small mixing bowl, combine the cornstarch and water and mix well. Place to the side.
In a saucepan over medium heat, sauté in olive oil the garlic, green onion, and ginger until fragrant (1 to 2 minutes). Add the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cayenne pepper powder. Stir often while bringing the sauce to a boil.
Add the cornstarch/water mix and stir to combine. Continue boiling the sauce until you nearly reach your desired thickness, then remove the sauce from the heat.
Allow the sauce to cool to room temperature (it will continue to thicken while cooling), then serve immediately.
Eggroll skins/wrappers
Asian-style Mangalitsa meat
Sweet-n-Sour sauce
1/2 cabbage, sliced long
bean sprouts
1 med size onion
1 carrot, grated
1 sq. in ginger, small grated
2 garlic cloves, minced
Saute onion, carrot, ginger 1 T sesame oil. Add garlic a few minutes in.
½ cabbage Add to pan. Cook on low continually tossing contents.
Turn off heat.
Add pork, bean sprouts, and mix all together.
Let cool for about an hour, tossing occasionally or often if in a hurry. While rolling (making egg rolls), heat oil over medium then higher heat. Cook each roll 1-2 minutes a side if frying in shallow pan.
Dip in sauce and enjoy.
I usually have my favorite cream cheese wontons in the freezer so throw a couple of those in for dessert after frying rolls.
Sweet-n-Sour Sauce
2/3 cup pineapple or orange juice
1/3 cup light brown sugar
1/3 cup rice vinegar, any vinegar will do
2 cloves garlic minced, optional
1 teaspoon fresh ginger minced, optional
1 teaspoon green onions, white portion, sliced thin, optional
3 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon cayenne pepper powder
In a small mixing bowl, combine the cornstarch and water and mix well. Place to the side.
In a saucepan over medium heat, sauté in olive oil the garlic, green onion, and ginger until fragrant (1 to 2 minutes). Add the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cayenne pepper powder. Stir often while bringing the sauce to a boil.
Add the cornstarch/water mix and stir to combine. Continue boiling the sauce until you nearly reach your desired thickness, then remove the sauce from the heat.
Allow the sauce to cool to room temperature (it will continue to thicken while cooling), then serve immediately.