This week in middle-school-teacher-land, we have parent teacher conferences! Hooray! In other words, my days are extra long this week as talk to all the many parents who want to know why their child doesn’t have an A. Or their child does have an A, and they want to talk to me about god only knows what. Why do you assign homework? Why do they need to do word problems? Should they be in honors math next year? Should they drop out of honors math next year? Are you going to be their teacher next year? Susie* got a score of XXX on her standardized test, does that mean she is a genius? And so on. (*Disclaimer: I have no students named Susie.)
It also means my cooking time this week is rather limited, as I won’t be getting home until well after dinner time. While meal planning, I knew I wanted something that would be relatively simple to cook after getting home late. I immediately thought of eggrolls! The great thing about eggrolls is that all of the amazing flavor gets wrapped up into one little bite surrounded by crunch. The other thing I love about them is that I can cook up a large batch, freeze them, and have food for the rest of the week! Perfect for conferences. My recipe is a variation of Erica’s Shrimp Eggrolls recipe that was posted a while back. Mine has ground pork, and a fabulous sauce that goes perfectly with the sweet pork. We eat these with rice or salad and they work perfectly as a light dinner for a busy weekday. They would also be fab as an appetizer. Having a batch of these in the freezer is the perfect way to come home from conferences, pour of glass of wine, and relax.
- 2 cloves garlic
- 1 inch piece of ginger
- 2 T olive oil
- 2 medium sized carrots
- 3 green onions
- 3-4 small sweet peppers
- 2 cups shredded napa cabbage
- 1/2 cup chicken broth
- 2 T soy sauce
- 1 T sugar
- 2 T sesame oil
- 1 pound ground pork
- 15 egg roll wrappers
- 2 more T oil (for frying the egg rolls)
Heat 2 T oil in a large skillet or wok. Mince the garlic and ginger and add to the pan, cooking until aromatic (around 30 seconds). Finely dice the rest of the vegetables and add to the wok. Cook for about 5 minutes, or until the vegetables are starting to get soft. Chop the cabbage, and combine the broth with soy sauce and sugar. Put the cabbage in the pan and pour the broth mixture over it. Let simmer until the cabbage has cooked down to about 1/4 the size. Remove the vegetable mixture from heat, stir in sesame oil, and let cool for about 20 minutes.
While cooling, cook the ground pork in a separate skillet. Cook through. Strain off liquid of both the meat and the veg mix, and combine well.
To make the egg rolls, lay the wrapper out with one corner pointed toward you. Put ~1.5-2 T of filling in the middle of the wrapper. Fold the wrapper over the filling, fold down the sides, and roll tightly. Seal the edge of the wrapper by brushing the top corner with water, then pressing closed. Fill all the wrappers immediately, so they do not dry out. Put any you don’t want to cook immediately directly into the freezer.
To cook, heat 2 T of oil in a large skillet over medium heat. Lay eggrolls in the pan so they are not touching each other. Cook until browned, then turn gently. Repeat until all sides are brown and crispy. Serve immediately with dipping sauce.
Dipping Sauce Recipe:
Whisk together 1/3 cup rice vinegar, 2 T soy sauce, 1 tsp sesame oil, 1 T honey, and 1/2 tsp chili garlic sauce. Refrigerate until ready to use.