Baby Egg Rolls with Soy Dipping Sauce

1/4 cup olive oil
One 2-inch piece fresh ginger, peeled and minced
1 garlic clove, minced
One 1/2-pound boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced napa cabbage
1/4 cup homemade chicken broth
2 tablespoons soy sauce
30 square wonton wrappers*

For the Soy Dipping Sauce:
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar

Makes 30 egg rolls

To make the eggrolls, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring, until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes.

Add the cabbage, broth, and soy sauce. Reduce the heat to medium low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll unto a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until hot.

Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls.

* Wonton wrappers are found in the produce, dairy or freezer section of many supermarkets.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

13 Responses to Baby Egg Rolls with Soy Dipping Sauce

  1. Richard says:

    What type of non-stick skillet did you use on this episode?

  2. Sara I love all your shows, you are the best! I just watched your Sara’s weeknight meals. You made baby egg rolls that you fried in a pan. I was wanting to know if you can bake them instead? If so, what temperature and for how long. Thank-you for your response.

    Avid fan,
    Sherry Ruth lee

    • moulton says:

      Interesting idea. I think if you preheated an oiled sheet pan in a 400 f oven for 10 minutes and then carefully added the egg rolls you could bake them for about 8 to 10 minutes or so, turning them until they were golden on all sides (check them frequently). If you try it let me know how it goes.

  3. Roxanne says:

    I tried this egg roll recipe, and everyone loved them! The only change I made is that I poured that little bit of liquid left from cooking the vegetables into the dipping sauce and it gave the sauce a more complex & delicious flavor.

    I also made a vegan batch & left out the pork & used vegetable broth, and they were delicious and highly appreciated.

    Always appreciate your recipes and inspiration!

  4. J.L. Michaels says:

    This is an EXCELLENT recipe. Really inspiring Chef! 🙂

  5. I can’t wait to join in your site love so many of your recpies

  6. Kathy Beam says:

    Can I freeze these and fry when I want to serve them?

  7. Lorinda says:

    To make this vegetarian, could you use tofu instead of pork, or would you just use the vegetables?

  8. Freddie. Lucas says:

    Can’t wait to try

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