Queensborough Court

It's not surprise that I love food.  But as I get older I am learning to enjoy to entire cooking process. From recipe research to picking the best ingredients to getting down and dirty cooking.  Most recently we have been working to eliminate as many processed items as we can in our everyday cooking.  Sure I could buy a bottle of premade teriyaki sauce for our salmon, but making it myself... its so much more tasty.  Maybe its just because I am making it, but I like to believe that the more natural fresh ingredients do actually have a better more full bodied taste !

Tonight for dinner, my husband requested something I haven't made in ages.  Seriously, I think Owen was a baby so that's at least 6 years ago.  He asked me to make my pork eggrolls with fried rice.  Who could say no to that?

The recipe I use is a collection of recipes that I have used over the years, changing this, adding that but basically boils down to this simple recipe:

2 lbs ground pork
1/8 cup green onions (chopped)
1 cup napa cabbage**
2 tbsp soy sauce (or more for your taste preference)
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp minced ginger

**thinly slice the napa cabbage, mostly the green portions of the leaves, add to a small bowl and sprinkle with salt, about a tsp or so.  Let soak for a few minutes and then squeeze the water from the cabbage until it forms a nice tight round ball.  Break apart and add to the pork.

while the napa cabbage is soaking, add the pork and remaining ingredients to a large bowl and hand mix together.  Mix together one final time once you have added the napa cabbage.

On a cutting board, stack your eggroll wrappers along side a small bowl of water and a basting brush.  Place about a tablespoon and 1/2 into the center of the wrapper and fold.  Use the basting brush to wet the ends so they stick together for frying.  Once they are all complete you are ready to cook.

I cook mine in a deep fryer using Wesson Best Blend oil, I set mine for 360 degrees (or the fried chicken setting) and cook 4 at a time for 8-10 mins.  I then remove them and place on a platter for resting.  You can eat them whole or slice them, whichever is up to you !

For the fried rice, we use Jasmine Rice.  Make 2 cups according to directions and refrigerate until cool (or you can even make it the night before).  If you don't let it cool it will be mushy.

Sesame oil or wok oil
4 cups cooked rice
1 cup peas and carrots mixed (I use flash frozen, just place in a bowl of water to thaw)
2 eggs
2 tbsp butter
2 tbsp soy sauce
salt & pepper to taste

Make sure your wok or pan is hot add oil (enough to cover it slightly to relieve sticking)  Add the 2 eggs and slightly scramble, then add the rice.  Mix well, then add in the vegetables.  Continuing mixing and add the butter and soy sauce.  Mix until cooked thoroughly.

There you have it !  Its actually a lot simpler than it sounds, all in all it is about 45 mins of prep & cooking, but well worth it.