Sunday: Pork Egg Rolls and Coconut Lime Cake

Sunday dinners usually consist of some meat feature. What can I say it's how I was raised. Growing up we would almost always have some roasted beast, be it moo, oink or cluck, with a nice potato side (we're Irish). So coming up with Sunday dinner menus I usually follow a similar template.


Every once in a while I do shake it up. Spaghetti with Meatballs and Italian Sausage. Chicken Pot Pie. Everything Jambalaya.


But this week I opted to make one of my weeknight dishes on a Sunday.


Chicken Vegetable Stir Fry.


Since I consider Sunday dinners kind of a special occasion I decided to dress it up a bit with some homemade Egg Rolls.


My husband made them for me once years ago when we were dating, you know back when my husband cooked for me, I kid, I kid. Anyway, he made them and I remember them being pretty tasty so I dusted off my husband's one cookbook and got frying.


They are surprisingly quick to make. The biggest time eater is the chopping and grating needed to get the ingredients prepped. After that is saute, assemble and fry. Delish!

Pork Stuffed Egg Rolls

8 egg roll or won ton wraps
1/2 lb ground pork
1 tsp grated fresh ginger root
2 cloves garlic, minced or put through press
1/2 cup cabbage or bok choy, finely chopped
1/2 carrots, shredded
1/4 cup onion, chopped
1/2 cup water chestnuts, chopped (optional)
2 TBSP soy sauce
2 tsp cornstarch
pinch of salt and sugar to taste

Cook ground pork, ginger and garlic together in a skillet over med/high heat until meat is no longer pink, about 2-3 minutes. Drain fat. Add cabbage/bok choy, carrots, onion and water chestnuts (if using) and cook for a few minutes until veggies are fragrant. In a small bowl, combine soy sauce, cornstarch, salt and sugar then add to skillet. Cook and stir for about a minute more then remove from heat and cool slightly before assembling egg rolls.

Use a 1/4 cup of filling for each egg roll. Place the filling diagonally on the wrap. Fold the bottom corner up over the filling, then fold in side corners. Brush the top corner with water and then roll wrap up tightly to close.

To deep fry: Bring canola oil up to 350 degrees. Place 2 or 3 egg rolls in frying basket at a time. Fry in oil for 2-3 minutes or until golden brown. Remove from oil and drain on a towel lined plate.

To bake: Heat the oven to 400 degrees. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops of the egg rolls with olive oil and bake for 10-12 minutes or until golden brown.

Serve warm with Spicy Mustard or Sweet and Sour dipping sauces.