Egg Rolls with Pork and Korean Green Onion(welsh onion)

Egg rolls are a variety of deep-fried appetizers served in Asian restaurants. Welsh onions commonly called bunching onion or spring onion, is a species of perennial plant and often considered to be a kind of scallion. It isn’t easy to get some Korean green onions, but you can buy them at a Korean market or Japanese market. So I usually use leeks instead of them. When I went grocery shopping at a Japanese market, the Korean green onion was very fresh. Ingredients that are common in other places are sometimes difficult to find, so I bought them without hesitation. I found a recipe from my recipes that uses Korean green onion as the main ingredient. When my daughters were young, I made it often. ANNE really liked these egg rolls, but she said sometimes it tasted a little greasy. It’s been a while since I’ve made it, and the sweet Korean green onion flavor enhanced the flavor when cooked. I was concerned about the greasy taste, so I grilled them instead of frying and added a garlic sauce for dipping.

Servings: 4–5

Time: 1 hour

Ingredients:

1. 200 g pork, julienned
2. 2 tsp ginger juice
3. 2 tsp soy sauce
4. 2 tbsp potato starch
5. 5 dried shiitake mushrooms, soak with cold water for 30 minutes
6. 1 enoki mushroom, cut into half
7. 3–4 korean green onion, sliced
8. 1/2 tsp fresh ginger, minced
9. 15 egg roll skin
10. 1–2 tbsp avocado oil
11. egg white

For sauce:

1. 1 tbsp sake
2. 1 tsp muscovado
3. black pepper to taste
4. 1 tbsp soy sauce
5. 1/2 cup water
6. 1 tbsp potato starch
7. 1 tbsp oyster sauce

….all mixed

For dipping sauce(garlic sauce):

1. 4 tbsp ketchup
2. 2 tbsp vinegar
3. 2 tbsp muscovado
4. 2 tbsp(or 1 tbsp)garlic, minced

Cooking Instructions:

1. Marinate the pork, ginger juice, soy sauce, and potato starch into the tray well. Set aside for 30 minutes.

2. Mix the garlic, ketchup, vinegar, muscovado into a bowl well. Set aside.

3. Put the sake, muscovado, black pepper, soy sauce, water, potato starch, and oyster sauce into a bowl and mix well. Set aside.

4. Heat a pan with medium heat and put the avocado oil in the pan.

5. Add the fresh ginger into the pan to stir it for 30 seconds.

6. Add the marinated pork and shiitake mushroom into the pan to stir them for 3 minutes.

7. Add the enoki mushroom into the pan to stir them for 1–2 minutes.

8. Add the Korean green onion and mixed sauce into the pan to stir them for 1–2 minutes. Sprinkle the sesame oil into the pan and turn off the heat. Set aside and cool down.

9. After cooling down, place one piece of egg roll on a working surface. Place some filling in the middle.

10. Pull up the egg roll skin to cover the filling and keep rolling(firmly) to fold both sides until 1 inch remains. Brush the ends with egg whites(prevents it from falling). Repeat with the remaining ingredients.

11. Heat a pan with low heat and add the avocado oil onto the pan.

12. Pan -fry the egg rolls until golden brown for 3–5 minutes(if the heat is high, it may burn the skin) all sides(it is already cooked inside, so it cooks only outside).

13. Serve it with garlic sauce.

You can also view this recipe on instagram.

https://www.instagram.com/jipbapmama/