Pork Egg Rolls

Egg rolls are easy enough to buy frozen at the grocery store or pick up by the dozen at your local Chinese restaurant, but they’re really not that hard to make. Like most things, they taste even better when made hot and fresh at home.

Here’s an Americanized version of quick-ish pork egg rolls, using prepared materials that you assemble and cook at home. They taste and look like you worked really hard.

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Pork Egg Rolls

  • 1 package egg roll wrappers
  • 1 pound ground pork or mild pork sausage*
  • 1 garlic clove
  • 1 tsp minced fresh ginger
  • 1 tsp Chinese 5-spice powder
  • 1 Tbsp soy sauce
  • 1 tsp Huy Fong Chili Garlic Sauce or Sriracha (optional, if you want them a little spicy)
  • 1 small bag Cole slaw mix (dressing packet not needed)
  • 1 small bag bean sprouts
  • 1 tsp cornstarch stirred into ¼ cup cold water

In a wok, cook pork, garlic, and ginger until the pork is browned. Mix in soy sauce, 5-spice powder, and chili garlic sauce, if desired; stir until blended. Add in veggies, stirring frequently, until warmed through but not wilted. Place pork mixture in a fine colander and drain any excess liquid.

Place one egg roll wrapper with a corner facing you (diamond-shaped) on preparation surface. Using a slotted spoon, spoon ½-cup pork mixture onto egg roll wrapper. Fold corner over filling, fold in sides, and roll. Spoon a tiny bit of cornstarch water on the remaining corner and seal. Place prepared egg rolls on a cooking sheet, seamside down.

Heat oil in skillet or deep fryer. Gently place egg rolls in hot oil; cook until lightly browned, turning as necessary. Drain egg rolls on paper towels or place on a rack on a baking sheet in a 325° oven for several minutes to remove excess oil. Serve hot with soy sauce and Mae Ploy Sweet Chili Sauce.

* You can leave out the pork altogether for vegan egg rolls, or substitute ground chicken or shrimp.

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Award-Winning Homemade Salsa

Our go-to recipe for making salsa at home, this restaurant-style salsa is super easy to make. In fact, it’s so easy that in the summer when tomatoes are plentiful, we make it every day.

This salsa is a winner: It won 1st Place in our parish men’s salsa cook-off. Woo-hoo!

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Award-Winning Homemade Salsa

  • 5 Roma tomatoes, quartered
  • 1/2 white onion, quartered
  • 1-2 jalapeño or Serrano peppers, quartered
  • 1 garlic clove
  • 1/2 to 1 tsp Adobo seasoning
  • handful of fresh cilantro, washed

Combine first five ingredients in a food processor; process until blended. Add in cilantro; pulse 3-4 times.

Serve salsa with tortilla chips.

 

Pico de Gallo with Fresh Pineapple

On Fridays, our family often enjoys a pre-dinner appetizer while we relax from a hectic work and school week. Chips and salsa are a mainstay in this Texas household, as is good, fresh pico de gallo.

This recipe calls for fresh pineapple, but it’s just as good with fresh mango. Serve it cold with tortilla chips or as a topping for grilled chicken.

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Pico de Gallo with Fresh Pineapple

  • 1 whole pineapple, peeled and diced
  • 8 Roma tomatoes, diced
  • ½ white onion, diced
  • 1-2 Serrano or jalapeño peppers, minced
  • 1 garlic clove, minced
  • 2 Tbsp olive oil
  • 2 Tbsp vinegar
  • juice of 2 limes
  • ½ -1 tsp Adobo seasoning
  • Handful of cilantro, chopped

In a medium sized bowl, combine all ingredients except cilantro, stirring to blend. Toss in chopped cilantro. Serve chilled with tortilla chips.

Jalapeño Poppers with Sausage & Cheese

Spicy foods are the norm in Texas; stuffed jalapeño peppers are a traditional way to start a meal. Also called Jalapeño Poppers, stuffed jalapeños are generally made with cheese or sausage (or both).

This version uses breakfast sausage, cream cheese, and Monterey Jack for a mellow blend of flavors – with a kick.

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Jalapeño Poppers with Sausage & Cheese

  • 1 dozen large fresh jalapeños
  • 1 lb breakfast sausage, such as Jimmy Dean
  • 8 ounces cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded

Using a large knife, cut the jalapeños in half, trying to cut the stem in half as well. Using a paring knife, remove seeds and membranes. Set jalapeños aside.

Cook breakfast sausage, breaking up into small pieces. Cool slightly.

In a medium bowl, combine softened cream cheese and sausage. When blended, add in Monterey Jack, mixing well.

Preheat oven to 400°. Place 1-2 teaspoonsful of sausage mixture into each jalapeño half, pressing firmly to fill the jalapeños. Top with extra cheese, if desired. Place on greased baking sheet and bake for 20 to 25 minutes. Serve warm.