Adapted from Asian the essential recipe collection
Ingredients:
9 ½ oz long grain white rice (I used a whole grain rice mix which had brown , wild rice with soft wheat and rye)
2 ½ cups cold water
Salt and pepper
12 oz pork tenderloin
2 tsp Chinese five spice
4 tbsp corn starch
2 tbsp raw brown sugar
2 tbsp raw brown sugar
3 extra large eggs
2 tbsp corn oil
1 onion, chopped
2 garlic cloves minced
1 large carrot, diced
1 red bell pepper, seeded and diced
1cup peas
3 or 4 tbsp butter
Soy sauce
If using long grain white rice:
Rinse the rice in a strainer under cold running water. Place in a large pan; add the cold water and a pinch of salt. Bring to boil, cover, then reduce the heat, and let simmer for about 9 minutes, or until all the liquid has been absorbed.
If using whole grain rice mix:
Rinse the rice in a strainer under cold running water. Place in a large pan; add the cold water and a pinch of salt. Bring to boil, stir once. Cover with a tight fitting lid or foil, then reduce the heat, and let simmer for about 45 minutes, or until all the liquid has been absorbed. Remove from heat and let stand (covered) for 5-10 minutes. Yields approximately 3 cups cooked rice.
Meanwhile, slice pork into very thin, even size pieces, using a sharp knife or meat cleaver. Set aside.
Stir together the Chinese five spice powder, cornstarch, 1 egg, and the raw brown sugar. Toss the pork in the mixture until coated.
Heat the oil in a preheated wok or skillet. Add the pork and cook over high heat until pork is cooked through and crispy. Remove the pork from wok or skillet and keep warm.
Add the onion, garlic, carrot, bell pepper, and peas to the wok or skillet and stir-fry for 5 minutes.
Remove the veggies from wok or skillet and keep warm.
Heat the butter in a skillet, add rice and stir-fry for 4 minutes push rice to the side or wok or skillet.
Beat the remaining eggs, add to the skillet, and cook until set. Mix in the rice, and drizzle soy sauce over the rice. (I drizzle a second per serving and it works out to be just right).
To serve plate the rice top with vegetables then pork.
Homemade Spring Rolls Recipe
Once you make these spring rolls, you'll never make them any other way! It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!
Ingredients:
Spring/Egg Roll Wrappers, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight.
1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water
Oil, for frying
FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
1/2 head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil (canola, vegetable, peanut)
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper
2 to 3 cloves garlic, very finely minced
1/2 head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil (canola, vegetable, peanut)
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper
Directions:
To make the filling, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large sauté pan over high heat. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap. IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender spring rolls; the width of the spring roll should only be 1.25" diameter. Keep the rolled spring rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the spring rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.To fry the spring rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the spring rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. Serve with duck sauce (optional).
NOTE: To fry frozen spring rolls, do not defrost the spring rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
