Pork Egg Rolls with Warm Mirin Glaze

Pork Egg Rolls with Warm Mirin Glaze

Pork Egg Rolls with Warm Mirin Glaze

For the Egg Rolls:

6 ounces fresh pork

Vegetable oil for searing

4 ounces mushrooms, thinly sliced

Kosher salt

Freshly ground black pepper

1 shallot Diced

1/4 teaspoon five-spice powder

2 tablespoons finely chopped fresh cilantro

Spring Roll Wrappers

For the Egg Rolls:

Season the pork with salt pepper, Five Spice and herbs. Grill on a gas grill until done (145-degree internal temperature). Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms, and shallots season with salt and pepper, and cook, stirring occasionally, until browned, about 5 minutes. Transfer to the bowl with the pork.

Add cilantro to the bowl and stir to combine. Process in a food processor until chopped but still has texture. Taste and season the filling with additional salt and pepper as needed. Add parmesan and any other kind of cheese you like. Stir in one egg yolk. Add some breadcrumbs to tighten the texture and make it sticky. Chill until ready to assemble.

Lay spring roll wrappers on a work surface with each facing you like a diamond. Place one portion of filling mix on each wrapper on the corner closest to you. I use a small ice cream scoop to scoop out the chilled meat and gently press it into a 1 1/2 inch cylinder shape on the wrapper. Using a small food brush dipped in water then lightly brush water around the filling and out to the edges of the egg roll wrapper. Next, roll the meat filling in the wrapper, pressing until you get halfway. Then fold the sides in and continue to roll forward. Press the edges just to make sure they sealed. We line a container with parchment or wax paper and please the prepared egg rolls closely together and refrigerate until ready to cook and serve. You cna alos freeze them and then vacuum pack them when frozen. Defrost before cooking.

In a large saute pan add 3/8 inch of Canola oil and heat then oil to 350 degrees. Fry the rolls until golden brown, turning a few times. Remove from the oil and place on paper towels on a plate to absorb the excess oil. Season with salt. 

Warm Mirin Glaze

½ cup dark mirin

½ cup soy sauce (gluten free)

1 cup unseasoned rice wine vinegar

½ cup sugar

¼ cup sliced peeled ginger

1 tablespoon corn starch

Combine mirin, soy sauce, vinegar, sugar and ginger in a saucepan and bring to a simmer over medium heat then reduce, stirring occasionally, to a syrup, about 20 minutes. Mix corn starch with a little water and then add to glaze. Cook 5 more minutes. Refrigerate until needed.

Place the warm pork egg roll on a plate and drizzle with warmed Mirin Glaze and garnish with micro-greens or fresh herbs.

You can easily substitute almost any protein for the pork. At Beechwood Inn we regularly make chicken, duck, shrimp and lamb egg rolls using this same recipe. Also, change some of the herbs and spices to go with the season.