As much as I wanted to throw down some Mexican recipes on Cinco de Mayo, I could not. My fridge had some tasty leftovers, and furthermore my wife and I had a night out on the town. As Cinco de Mayo passed, my craving for Mexican food (carne de asada, or tinga) turned into the flavors of Asia.
The night out was a great dinner at The Cheesecake Factory, of which I tried the Spicy Crispy Beef, and loved every bite. So on Seis de Mayo, I thought I would make egg rolls, spicy crispy beef, and a take on P.F. Chang’s garlic noodles.
My wife and I love egg rolls. Being part Filipino, she grew up on lumpia shanghai which are basically egg rolls with pork mixture, potato, shrimp, and green beans. These are very tasty, however I wanted to throw my own take on the lumpia.
I began with grinding up my pork butt. I believe the butt was nearly six pounds, of which yielded roughly seventy egg rolls.I use the food grinder which attaches to my Kitchen Aid. I spray the inside of the attachments with Pam cooking spray which makes things come out easier. Once I have the pork mixture, I season with lots of fresh ground pepper, salt, garlic powder, oyster sauce, and fish sauce. I then set this aside and let marinade before mixing in the other ingredients.
- Six carrots, grated
- One large onion, thinly sliced
- Thin vermicelli noodles, soaked in hot water for 20 minutes (3 packets)
- 2 large baking potatoes, skinned, cubed, and cooked for 25 minutes, drain, and let cool
Once the meat is done marinating, mix in the above ingredients. Add more seasoning if you prefer.
Depending on how many egg rolls you will be wrapping, you will use 1-2 eggs and 1 TB of cornstarch for the sealant on your egg roll wrapper. Pay caution with what type of wrapper you use. I typically purchase the wrappers not are not thick, and are commonly found in the frozen section of your local asian mart.
- three chopped thai peppers
- chopped garlic
- 4TB sugar
- Juice of 1 lime
- Fish Sauce
- Traditional Filipino
- White Vinegar
- chopped garlic
- fresh ground pepper