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- The Great State of Confusion
Without planning to or thinking about it I saw egg roll wrappers at the local international food store and bought them.
After sitting in fridge for a couple days I stepped out of my BBQ box and made egg rolls for the first time. I loosely followed recipe ideas from online sites feeding time at the zoo and recipe tin eats.
The most time saving tip I picked up was to buy a bag of coleslaw mix, it saved time and effort rather than shredding cabbage and carrots. I also added home-pickled julienned carrots and daikon radish to the cole slaw mix. A heaping tablespoon of Saigon 21 rub, fresh grated ginger, sesame oil, garlic and green onions were also added to the mix.
But the star of the roll was the smoked then fried pork belly. The belly was smoked on the offset with oak and almond wood after a liberal coating of Saigon 21. The belly was then fried in a cast iron skillet, allowed to drain on cooling rack and then chopped up and then rolled up with the slaw mix in the wrapper.
After the first couple of wraps I got better at rolling them up. None of them blew up while frying so I consider it a success. I deep fried in veggie oil until crisp and golden and served with sweet and sour sauce and green onions. It was a really big hit with the family and the flavor was spot on, the Saigon 21 in the slaw mix really amped up the final product!
It was a bit of effort but worthwhile and will get more efficient preparing them in the future! Go make some!
After sitting in fridge for a couple days I stepped out of my BBQ box and made egg rolls for the first time. I loosely followed recipe ideas from online sites feeding time at the zoo and recipe tin eats.
The most time saving tip I picked up was to buy a bag of coleslaw mix, it saved time and effort rather than shredding cabbage and carrots. I also added home-pickled julienned carrots and daikon radish to the cole slaw mix. A heaping tablespoon of Saigon 21 rub, fresh grated ginger, sesame oil, garlic and green onions were also added to the mix.
But the star of the roll was the smoked then fried pork belly. The belly was smoked on the offset with oak and almond wood after a liberal coating of Saigon 21. The belly was then fried in a cast iron skillet, allowed to drain on cooling rack and then chopped up and then rolled up with the slaw mix in the wrapper.
After the first couple of wraps I got better at rolling them up. None of them blew up while frying so I consider it a success. I deep fried in veggie oil until crisp and golden and served with sweet and sour sauce and green onions. It was a really big hit with the family and the flavor was spot on, the Saigon 21 in the slaw mix really amped up the final product!
It was a bit of effort but worthwhile and will get more efficient preparing them in the future! Go make some!
