1 lb ground pork
1¼ cup diced scallions
7 tbsp soy
2 tbsp rice wine vinegar
2 tsp hoisin sauce
1 tsp ground ginger
2 tsp cornstarch
10 egg roll wrappers
3 ½ tbsp peanut oil
- Heat just 1 ½ tablespoons of the peanut oil on high in a large non-stick pot or wok. Add the ground pork, just a ¼ cup of the diced scallions and 1 tablespoon of the soy sauce. Using either chopsticks or a fork, break the pork up into tiny pieces as it cooks. Cook for about 10 minutes or until brown.
- Stir in the remaining 6 tablespoons of soy, rice wine vinegar, hoisin sauce and ground ginger. Bring this to a boil.
- In a small cup, mix the cornstarch with a little water just so it dissolves. Add this mixture to the pot and stir until the pork is coated with sauce, about 2 minutes.
- Remove the pork from the heat and let it cool.
- Once the pork is cool, add the remainder of the scallions and mix thoroughly.
- Begin making the egg rolls by laying a wrapper on a plate with the long end in front of you. Place a skinny line of meat close to the long end. Fold the short ends of the wrapper up just about ¼ of an inch. Then slowly roll up the wrapper. The line of meat should be thin enough that the wrapper rolls around it almost 2 times.
- Once all the wrappers are filled, heat the remaining 2 tablespoons of peanut oil on high in a non-stick pan. Place about 3 rolls in the pan, or as many as can comfortably fit without touching.
- Cook for about 2 minutes and then using either chopsticks or a fork, roll each roll onto its uncooked side. Cook all sides for about 2 minutes or until brown. Place each finished roll onto a plate with paper towels to soak up the excess oil.
- Let the rolls cool for about 10 minutes and then cut each one in half and place them on a serving plate. Makes 20 mini egg roll appetizers.