Pork and kale egg rolls
Makes 12 egg rolls
Earthy and dense, kale gets along surprisingly well with other ingredients, like pork, which is itself delicious. The pairing of these two ingredients was the inspiration behind this very nontraditional, but still quite yummy, egg roll that mixes pork and kale with Asian spices for a unique appetizer you won't find anywhere else.
- 4 tablespoons olive oil
- 1/2 white onion, minced
- 1 pound ground pork
- 4 kale leaves, stems removed
- 1-inch ginger, peeled and cut into match sticks
- 3 tablespoons low sodium soy sauce
- 1/2 tablespoon brown sugar
- 12 egg roll wraps
- 1 egg
- Oil for frying
- Pour the olive oil into a skillet over medium-high heat and let it get hot, then add the onion and a pinch of salt. Cook the onion until it starts to turn translucent, about 8-10 minutes.
- Next, add the ground pork, kale, ginger, soy sauce and brown sugar and sauté it for 8 minutes or until cooked all the way through. Set aside to cool.
- Lay out the egg roll wraps. Next, mix 1 tablespoon water and the egg to make an egg wash. Brush the egg wash on two sides of the egg roll wrap and add about a tablespoon of pork and kale to one half of the wrap. Roll like a burrito and repeat for the other wraps.
- Let the wraps sit while you bring a pot of oil to temperature over high heat (about 375 degrees F). Fry the egg rolls in three batches until golden brown. Serve with soy sauce.