Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, black pepper egg rolls. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Black Pepper Egg Rolls is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Black Pepper Egg Rolls is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have black pepper egg rolls using 15 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Black Pepper Egg Rolls:
- Get Marinade
- Prepare 1-3 Tbl black pepper corns
- Make ready 4-6 garlic cloves
- Make ready 2 inch piece fresh ginger
- Get 1-2 shakes cummin
- Take 3 Tbl fish sauce/soy sauce/Worcestershire one only
- Make ready 1 squirt sriracha (optional)
- Take Meat
- Prepare 1 pound ground pork/beef/chicken/tofu one only
- Make ready Final
- Make ready 1/3 onion
- Take 1 carrot
- Prepare 1 cabbage (napa preferred)
- Get 24 Egg roll wrappers (approximately)
- Get Oil for frying
Instructions to make Black Pepper Egg Rolls:
- Take your ginger, skin and clean it
- I like to cut into rounds to reduce "threads", put into blender container.
- Add as much garlic as you like, i like this much, smash, remove skin. Add to blender.
- Add your black pepper corns. 1 Tbl some black pepper flavor. 2 Tbl good black pepper flavor. 3 Tbl, you have to be a real black pepper fan, good strong flavor and kick from the black pepper.
- Shake a little cummin in
- Are hot sauce if you desire
- Blend the ingredients
- Put your protein of choice in a bowl large enough to mix.
- Add blendor contents to meat, mix well.
- Cover with plastic, place in refrigerator to allow the flavors to blend. I did this at noon, for dinner, about 6 hours.
- After some time has passed, prep the additional ingredients. Small dice some onion
- Either Julian or small dice some carrot
- Thin slice some cabbage. I truly prefer napa (Chinese) cabbage, but didn't have any, so used green cabbage here. I find napa a tad easier to roll because it's softer.
- Add all the veggies to the meat, mix it in well.
- For this time, I am using spring roll, or rice/tapioca wrappers. Usually I use Egg roll wrappers, but I wanted to try these. Use which ever. I think these are a little harder to use, but come out crispier.
- These wrappers I am using today, you have to dunk into warm water to soften them for use. Only 5 seconds however.
- Sorry, all my cutting boards are white, and these wrappers are clear when wet. Put about 2 Tbl. Filling in wrapper. Leave about 3/4 inch on each end.
- Disclaimer, I am terrible at rolling egg rolls, spring rolls and folding dumplings. But make a fold over the filling one time, fold in the sides, roll the rest of the way. Place on wax paper
- I don't deep fry, if you do, go ahead, they will probably come out better, but I am pan frying. Heat oil in pan, add rolls, don't overcrowd. I used medium heat.
- I flipped mine after about 4 minutes, just monitor yours and flip when the right color.
- Nothing beats a plate full of these to munch on.
- Dipping sauce, i like yellow mustard (i know, but that's just me). Asian soy sauce based is ok also, or Vietnamese fish sauce based is good. Do what you like. My daughter likes mayo, go figure.
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