Egg Rolls by Ben Smith

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Egg Rolls
• 2 teaspoons vegetable oil
• ½ cup Quinoa
• 3/4 pound ground pork
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 3 cups coleslaw mix
• 1/4 cup sliced green onions
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 12 egg roll wrappers
• oil for frying
Boil 1 cup water along with ½ cup Quinoa. Once boiling, turn down to simmer, cover, and cook for 15 min. After 15, move off heat and let stand for 5 min. Fluff quinoa with fork.
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. Add cooked quinoa to incorporate.
Stir in the soy sauce and sesame oil, then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold. Deep fry to golden brown.

Ginger Shrimp
• 10-12 medium shrimp peeled, deveined
• ½ cup Jasmine Rice
• ½ cup baby carrots
• ½ cup broccoli
• ¼ cup water chestnuts
• 2 scallions, chopped
• ½ cup corn starch
• 1 egg
• Salt and pepper to taste
Boil 1 cup water and ½ cup jasmine rice. Once boiling, reduce heat to low and simmer for 20 min. Remove from heat and let stand.

Boil shrimp in salted water for 4 min. Remove from water and pat dry on paper towel. In separate bowl, beat one egg for dredge, and in a 2nd bowl combine salt, pepper, and ground ginger candy with ½ cup corn starch. Coat each shrimp in egg, and then cover in corn starch batter. Deep fry shrimp for 1-2 min until coating is crispy and opaque. Remove shrimp from oil and set aside to cool.
Steam carrots and broccoli, and cut water chestnuts to desired shape and size

Fig and Ginger Soy sauce
• 3 tablespoons Soy sauce
• 2 tablespoons Rice Wine Vinegar
• 1 scallion, chopped
• 2 cloves of garlic, minced
• 2 gin-gin candies, grated and shaved
• 2 figs finely minced
• ½ tablespoon sesame seeds
• ½ tablespoon Sesame Oil
• ½ tablespoon Olive Oil
• 1 teaspoon red pepper flakes

Combine all ingredients and whisk to combine.

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