Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
In honor of the start of the College Football Season (BOOMER) – let’s talk tasty, tailgating, touchdown-watching food! There are a few key criteria that must be checked off in order for a recipe to be football party worthy, right?!
It must be
- indulgent
- universally adored
- simple
- hand-held
With these in mind, I set out to recreate one of my all-time favorite snacks :: egg rolls. Egg rolls almost completely sweep my Game Day food checklist except for the fact that they aren’t very easy to make – like at all. Not only are they laborious, deep frying them leaves my kitchen covered in a greasy film. I don’t exactly mind working in the kitchen – but I sure hate making a giant greasy mess in my kitchen!
In order to preserve the characteristics that make an egg roll so deliciously crave-worthy, I created a quick filling made up of:
- ground pork
- fresh ginger
- fresh garlic
- carrots
- celery
- white onion
- bell pepper
- crimini mushrooms
- cilantro
- salt & pepper
- Korean style BBQ sauce
It sounds like a lot but it’s literally chop, dump, sauté and stir.
With the filling and flavors on point, I directed my attention to duplicating the crispy, crunchy egg roll wrapper. Determined to avoid the greasy mess, I decided to pre-bake the wrappers, forming them into cups using a mini muffin tin. By placing square wonton wrappers in the mini muffin tin cups, brushing the edges with canola oil and baking for 6 minutes at 400°, the shells came out crisped to perfection. The perfect bite-sized vessel for the pork & veggie egg roll filling!
Fill the cups with 1-2 tablespoons of pork & veggie filling, garnish with a sprinkle of reserved veggies and serve! These Egg Roll Cups are a real crowd pleaser — savory with a hint of heat and sweet. And that wonton wrap is wonderfully crisp, sized perfectly for a two-bite handheld, mess-free game day snack!
With that – my Game Day snack food checklist is completely checked! All that’s left is to enjoy the perfect party food while cheering my team to victory!
Egg Roll Cups
- 1 lb ground pork
- 1/2" fresh ginger ( peeled and rough chopped)
- 1 garlic clove (chopped)
- 2 medium carrots (peeled and rough chopped)
- 2 medium celery stalks (rough chopped)
- 1/2 medium red bell pepper (rough chopped)
- 2 c Napa cabbage
- 1/2 small white onion
- 3-4 crimini mushrooms (cleaned)
- 6-8 sprigs fresh cilantro
- 1 t sea salt
- 1/2 t ground black pepper
- pinch red pepper flakes ((optional, for added spice))
- 4 oz Korean style BBQ sauce
- 30 wonton wraps
- 4 T canola oil
-
Preheat oven to 400°.
-
While the oven is heating, place wonton wraps in mini muffin tin (as pictured above). I prefer to leave a cup empty between each wrap so that the wonton wrap edges don’t touch.
-
Brush the wonton wrap edges with a little canola oil for crisping.
-
Bake wonton wraps for 6 minutes, remove from tin and allow to cool on a cooling rack. Continue baking wraps until you’ve got approximately 30 egg roll cups.
-
While processing and baking the egg roll cups, place the ground pork into a preheated medium skillet over medium-high flame.
-
Add ginger and garlic and continue cooking until the pork is browned and cooked through. Remove any large bits of ginger and garlic.
-
Place veggies and cilantro in a food processor and pulse until finely chopped or finely chop veggies by hand. Reserve 2-3 tablespoons for garnish.
-
Add veggie mixture to the pork and sauté 3-4 minutes over medium-high flame or until veggies are tender and liquid is mostly evaporated.
-
Stir in BBQ sauce, heat through and remove from flame.
-
Place approximately 1-2 T of pork mixture into each egg roll cup.
-
Top with a sprinkle of reserved chopped veggies and serve.
-
Makes approximately 30 egg roll cups.
Serving suggestions – make filling and egg roll cups up to 2 days ahead, refrigerate and reheat when ready to fill & serve egg roll cups. Another tip – if you have leftovers, these Egg Roll Cups reheat nicely. Simply reheat by placing filled cups on a baking sheet (every spaced) in a 400° preheated over for 4-5 minutes.
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Egg Roll Cups
Servings: 30
Author: Emily Schuermann, Food for a Year blog
– 1 lb ground pork
– 1/2″ fresh ginger peeled and rough chopped
– 1 garlic clove chopped
– 2 medium carrots peeled and rough chopped
– 2 medium celery stalks rough chopped
– 1/2 red bell pepper rough chopped
– 2 c Napa cabbage
– 1/2 small white onion
– 3-4 crimini mushrooms cleaned
– 6-8 sprigs fresh cilantro
– 1 t sea salt
– 1/2 t ground black pepper
– pinch red pepper flakes (optional, for added spice)
– 4 oz Korean style BBQ sauce
– 30 wonton wraps
– 4 T canola oil
1) Preheat oven to 400°.
2) While the oven is heating, place wonton wraps in mini muffin tin (as pictured above). I prefer to leave a cup empty between each wrap so that the wonton wrap edges don’t touch.
3) Brush the wonton edges with a little canola oil for crisping.
4) Bake wonton wraps for 6 minutes, remove from tin and allow to cool on a cooling rack. Continue baking wraps until you’ve got approximately 30 egg roll cups.
5) While processing and baking the egg roll cups, place the ground pork into a preheated medium skillet over medium-high flame.
6) Add ginger and garlic and continue cooking until the pork is browned and cooked through. Remove any large bits of ginger and garlic.
7) Place veggies and cilantro in a food processor and pulse until finely chopped or finely chop veggies by hand. Reserve 2-3 tablespoons for garnish.
8) Add veggie mixture to the pork and sauté 3-4 minutes over medium-high flame or until veggies are tender and liquid is mostly evaporated.
9) Stir in BBQ sauce, heat through and remove from flame.
10) Place approximately 1-2 T of pork mixture into each egg roll cup.
11) Top with a sprinkle of reserved chopped veggies and serve.
12) Makes approximately 30 egg roll cups.
Serving suggestions – make filling and egg roll cups up to 2 days ahead, refrigerate and reheat when ready to fill & serve egg roll cups. Another tip – if you have leftovers, these Egg Roll Cups reheat nicely. Simply reheat by placing filled cups on a baking sheet (every spaced) in a 400° preheated over for 4-5 minutes.
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