Asian Rolls

I made this one up for a holiday work party.  I have used it many times since and it has been adapted depending on what I have in the house.  The sauce MAKES IT.  My favorite version of the following recipe is using ground pork, cabbage, a little matchstick carrots and wonton wrappers.  I am sure it would be awesome deep fried, however, I usually don't do that.  Great as an appetizer for holiday parties because it is much more filling then most of the sweets people tend to bring, but I have it for dinner at home and just do some rice or something with it.

NOTE, I have done this recipe without cooking the meat ahead of time and with.  If you choose to not cook the meat before adding it to the filling then please make sure your rolls are not overfilled as they will not cook properly.  I often precook the meat just to make sure it is fully cooked. 


Filling -
1/3 C. chopped scallions
3 T. chopped fresh cilantro
1/2 tsp. ground ginger
1 lb ground pork (or chicken or turkey or tofu, whatever)
2 T. low-sodium soy sauce
1 tsp chili garlic sauce
1 egg - separated
1/2 C. can of water chestnuts, chopped (if using chicken go water chestnuts, if using pork go with shredded cabbage or bean sprouts or bamboo shoots and maybe some julienne carrots or jicama)
1 pkg egg roll wrappers, or wonton wrappers if you want smaller ones or even Phillo dough
1 tsp. each white and black sesame seeds (or toasted sesames which is what I usually have on hand)

Sauce-
1/2 C, plum jam
2 T. lime juice
2 T water
1 T. ketchup
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes (I use the powder not the flakes, but whatever)
3 T. cilantro (if you like)

NOTE: This recipe is adaptable to almost any kind of meat or straight veggies.  Like I said its about the sauce.  You can also put these in a deep fryer or fry in a pan instead of cooking in the oven. If you fry them, please skip the egg wash on the outside.

Preheat oven to 400 and line baking sheet with parchment paper.

Mince scallions, add 3 T. cilantro, and ginger in a bowl and mix.  Add soy sauce, chili sauce, and egg white and continue mixing (if you have a chopper mix it all together in there and pulse until coarsely chopped).  Add pork (or chicken) and cabbage (or water chestnuts) and fold it in by hand. 

Place some mixture in the middle of 3 sheets of phyllo or one wonton wrapper or egg roll wrapper and roll it up leaving it seam side down on the parchment paper.  Make sure you pinch all the ends closed (especially if deep frying).  Divide mixture between portions of dough , spreading along bottom edge of each piece of pastry.  When using wonton or egg roll wrappers just use your finger and with water, wet the edge all the way around so it sticks to itself.

Beat yolk with 1 Tbsp water, brush onto logs, then sprinkle with sesame seeds.

Bake until golden, 20-25 minutes, let cool slightly, then slice each log into 1-inch pieces if using phyllo or just leave it if using wonton or egg roll wrappers.

Simmer all sauce ingredients in a saucepan over medium heat for 5 minutes. let cool and add remaining cilantro (or not...I prefer leaving the cilantro out of the sauce portion).

Dip the rolls in the sauce and ENJOY.