Pork (or Tofu) Egg Rolls with Sweet and Sour Sauce

Step 1

Stir fry pork in large frying pan until cooked, strain and place on paper towels, reserving fat in pan. (Or stir fry tofu in vegetable oil until firm, drain tofu onto paper towels and reserve oil.)

Step 2

Next, into the large frying pan, stir fry mushrooms, bamboo shoots, water chestnuts, cabbage, red pepper, garlic, ginger, scallions and pepper until cooked and limp.

Step 3

Mix soy sauce, sugar, 5 spice, cornstarch and black bean sauce until cornstarch is blended well, add to vegetable mixture. Add pork (or tofu) and cook for one minute, coating all well with sauce. Set aside.

Step 4

Unwrap egg roll wrappers and keep moist. Place one wrap pointed-side toward top of surface being used and place a heaping teaspoon of pork/tofu mixture in center. With damp fingers, fold bottom up over pork/tofu, then fold sides over, then roll up toward top, sealing the top corner over the bundle like an envelope, moisten with water to seal. Continue until all ingredients are used.

Step 5

In a medium frying pan, heat about an inch of oil until very hot, add 5 egg rolls and cook for about 3 minutes, turning once. Oil should be hot enough to brown the egg rolls but not burn them. Place on cooling rack lined with several layers of paper towels. Serve with sweet and sour sauce.

Step 6

To make sweet and sour sauce, heat chili sauce and fruit spread in a small saucepan. Serve warm alongside warm egg rolls.

Step 7

These make a fantastic finger food appetizer for holiday entertaining or for a football party. The flavors explode with the first bite!