Spring Rolls with Engage Organics Dipping Sauce

For Dipping Sauce:
¼ cupSambal (from ethnic food stores)
1 tablespoonSoy sauce
1 tablespoonRice wine vinegar
2 tablespoonsToasted sesame oil
For Egg Rolls:
1 tablespoonLight brown sugar
2 tablespoonsRice wine vinegar
¼ cupLow-sodium soy sauce
2-countPeanut oil
1 medium headNapa cabbage, shredded
4 mediumCarrots, coarsely grated
6Scallions, thinly sliced
2 - 3 teaspoonsEngage Organics Garlicsaltless
1 tablespoonGrated ginger
2-count Peanut oil
1 pound Lean ground pork
1 - 2 teaspoonsEngage Organics All-Purpose
16Square egg-roll wrappers (pre-packaged)
1 tablespoonToasted sesame oil


Combine ingredients of dipping sauce and set aside.

Combine sugar, vinegar, and soy together and set aside.

In a large sauté pan add a 2 count of peanut oil and sauté cabbage, carrots, scallions, Garlicsaltless, and ginger, about 2-3 minutes.

Remove to a plate and set aside.

Add another 2 count of oil to the pan and sauté ground pork until golden and caramelized. Add soy mixture and stir well. Fold in the cooked vegetables and season with 1-2 tsp. All-Purpose.

Remove from heat and pour mixture out onto a flat tray, spread to cool.

Now set up a station for rolling the egg rolls. With a wrapper in front of you (1 of the corners towards you) fold the wrapper over the filling and tuck under. Fold in the two side points then roll over onto itself to form a cigar shape. Continue with the rest of the rolls.

Heat sesame oil in a flat skillet to 350 degrees F. Fry egg rolls in batches until golden and crispy, turning half way through. Drain on paper towels.

Serve with dipping sauce.

These can be frozen uncooked in a plastic bag. They keep well and are handy to have on hand. If you have little ones who won’t eat vegetables, this is a sneaky way to get them to eat veggies undetected.

And if you’re pinched for time, you can use bottled Veri Veri Teriyaki for dipping instead of making the sauce. It’s wonderful with these egg rolls.

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