Ingredients
- 2 Tbsp. Canola oil
- 1 lb. Ground veal
- 5 oz. Green cabbage, shredded
- 3 oz. Red onion, julienne
- 2 oz. Red pepper, julienne
- 4 oz. Green apple, 1/4- inch dice
- 1 oz. Cilantro, chopped
- Salt as needed
- Ground black pepper as needed
Sauce:
- 1 Tbsp. Canola oil
- 2 Tbsp. Garlic, minced
- 1 Tbsp. Ginger, minced
- 2 Tbsp. Scallion, minced
- 2 Tbsp. Hot bean paste
- 2 oz. Sugar
- 6 oz. Low sodium soy sauce
- 8 oz. Chicken stock
- Cornstarch slurry as needed
- 2 Tbsp. Seasoned rice vinegar
- 2 Tbsp. Sesame oil
- 20 ea. Egg roll skin, small
Instructions
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Heat oil in a large sauté pan. Brown ground veal stirring often. Add cabbage, onions, peppers, and apples, continue to cook. Season with cilantro, salt and pepper. Cool and reserve.
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For sauce, heat the oil in a medium sauce pan. Add the ginger, garlic and scallions and sweat until fragrant.
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Add the bean paste, and sugar. Cook for two minutes on low heat.
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Add the soy sauce and chicken stock. Simmer on low heat for another 10 minutes skimming as necessary.
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Thicken the sauce with the cornstarch slurry. Finish with vinegar and sesame oil. Adjust seasoning and cool.
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Mix the cooked veal, vegetables and sauce and reserve.
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Lay out 20 egg roll wrappers on a clean work table. Divide the filling among in the center of each wrapper. Fold according to package directions.
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Fry at 375°F until golden brown and hot throughout.
