Pork Egg Rolls with Sweet and Sour Sauce

• 2 tablespoons vegetable oil
• 1 pound ground pork
• 1/2 cup minced yellow onions
• 1 tablespoon chopped garlic
• 1 pound bok choy, shredded
• 1/2 pound medium shrimp, peeled, deveined and chopped
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• 1/4 cup sake
• 1 tablespoon sugar
• 1 pound fresh bean sprouts, washed and patted dry
• 1/4 cup green onions, green part only
• 20 (6-inch) egg roll wrappers
• 1 egg, beaten, for egg wash
• Oil, for frying
• Essence, recipe follows
• 1 1/4 cups Sweet and Sour Sauce, recipe follows

1. Preheat the fryer.
2. In a wok, heat the oil.
3. When the oil is hot, add the pork.
4. Season with salt and pepper.
5. Stir fry for 3 minutes.
6. Add the onions and garlic, continue to cook for 2 minutes.
7. Add the bok choy and shrimp.
8. Season with salt and pepper.
9. Stir-fry for 1 minute.
10. Season with the sesame oil, soy sauce, sake and sugar.
11. Add the sprouts and green onions and mix thoroughly.
12. Remove from the heat and cool completely.
13. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper.
14. Fold in the ends toward the center about 1/4-inch.
15. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly.
16. Repeat until all of the egg rolls are done.
17. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes.
18. Remove from the oil and drain on paper towels.
19. Season the egg rolls with Essence.
20. Serve warm with the Sweet and Sour Sauce.
21. 2 1/2 tablespoons paprika
22. 2 tablespoons salt
23. 2 tablespoons garlic powder
24. 1 tablespoon black pepper
25. 1 tablespoon onion powder
26. 1 tablespoon cayenne pepper
27. 1 tablespoon dried oregano
28. 1 tablespoon dried thyme
29. Combine all ingredients thoroughly.
30. Yield: 2/3 cup
31. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
32. Published by William and Morrow, 1993.
33. 1 tablespoon vegetable oil
34. 1/2 medium onion, chopped
35. 1/2 teaspoon grated ginger
36. 1/4 cup finely diced pineapple
37. 1/3 cup rice vinegar
38. 1/4 cup ketchup
39. 2 tablespoons chili garlic sauce (recommended: Sriracha)
40. 1/4 cup sugar
41. 1/4 cup chicken broth
42. 2 teaspoons cornstarch
43. Heat the oil in a small saucepan over medium-high heat.
44. When hot, add the onions and cook, stirring, until softened, about 2 minutes.
45. Add the ginger and cook, stirring constantly, for 30 seconds.
46. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar.
47. Bring the sauce to a simmer and cook, stirring, for 3 minutes.
48. In a small bowl, whisk together the chicken broth and cornstarch until smooth.
49. Add to the sauce mixture and bring to a boil.
50. Cook for 1 minute, remove from the heat, and cool slightly.
51. Pour the sauce into a small food processor or blender and pulse several times, if desired.
52. Alternatively, leave the dipping sauce chunky.
53. Serve warm.
54. Yield: 1 1/4 cups

vegetable oil, ground pork, yellow onions, garlic, choy, shrimp, sesame oil, soy sauce, sake, sugar, bean sprouts, green onions, egg roll wrappers, egg, sweet and

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pork-egg-rolls-with-sweet-and-sour-sauce-recipe.html (may not work)