| Yield: | Makes 12 egg rolls |
| Yield: | Makes 12 egg rolls |
Ingredients
- 12 traditional egg roll wrappers or 24 lumpia (rice-based) wrappers
- 1/4 cup rice flour
- 12 thin slices Swiss cheese
- 12 thin slices Black Forest ham
- 1 1/2 cups shredded Kalua Pork (recipe follows)
- 3 cups shredded Napa cabbage
- 2 large egg whites
- 1 gallon clean frying oil, such as canola or peanut oil
- Wasabi Mojo (recipe follows)
- 1 cup mayonnaise (such as Hellmann’s)
- 1 teaspoon minced garlic
- 2 teaspoons wasabi powder
- 1 tablespoon toasted sesame oil
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1 tablespoon teriyaki sauce
- One 8- to 12-pound pork butt
- 1 whole banana leaf (available at Asian or Latin markets or online), cut in half
- 1/2 cup liquid smoke
- 1/3 cup salt
Instructions
- 1. Place an egg roll skin on a clean surface dusted with a small amount of rice flour. Make sure one of the four points is facing you.
- 2. Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham. Place about 2 tablespoons of the pork in the center of the ham. Top with a bit of shredded cabbage.
- 3. Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
- 4. Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center. Continue rolling until the roll is closed and sealed. Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying). (If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply. Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
- 5. Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
- 6. Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying. Fry them within 24 hours, or freeze them if you like.
- 7. Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot). Place the pot over medium-high heat. Test the oil with a little bit of rice flour. If the flour bubbles from the heat, the oil is ready.
- 8. Place just a few egg rolls in pot at a time, making sure the oil level doesn’t get close to the top of pot. Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes. Place on cooling rack and continue cooking the rest of the egg rolls.
- 9. Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source. Cover the fire with a liberal amount of baking soda. Never try to put out an oil fire with water-it is no bueno!
- 10. When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends! Serve with Wasabi Mojo.
- In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving.