Our Black Garlic, a fascinating and exotic-looking combination of sweet and savory flavors, possesses a molasses-like richness and a tangy, mellow garlic taste. This eggroll recipe allows those unique flavors to shine, while shiitake mushrooms provide an extra note of umami richness.
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients
Makes 12 eggrolls
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1/4 Cup Finely Diced Dried Shiitake Mushrooms, rinsed under cold water
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2 Cups Boiling Water
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1 Tablespoon Sesame Oil
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1 Medium Carrot, grated through the large holes of a box grater
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1/2 Pound Napa Cabbage (About 1/2 Small Head), finely shredded
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4 Black Garlic Cloves, sliced thinly
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1 Tablespoon Shaoxing Wine Or Sherry
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2 Teaspoons Dark Soy Sauce
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1 Teaspoon White Sugar
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1/4 Pound Char-Siu Pork (Or Ham), finely julienned
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12 Egg Roll Or Spring Roll Wrappers
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1 1/2 Quarts Peanut, Canola Or Vegetable Oil
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Plum Sauce Or Duck Sauce, for serving
Directions
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Soak rinsed mushrooms in boiled water for 10 minutes. Meanwhile, heat sesame oil in 10-inch skillet over high heat. Add carrot and cabbage, and cook until cabbage is wilted, about 4 minutes.
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Add mushrooms and sliced black garlic and stir for another 2 minutes. Pour in wine, soy sauce and sugar, and stir to evenly coat vegetables. Transfer to bowl with char-siu pork and set aside to cool.
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Lay eggroll wrapper down on flat surace, with corners facing left and right. Place about 2 tablespoons filling on lower half of wrapper and roll closest bottom corner over it. Roll wrapper halfway over filling and stop.
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Wet wrapper's edges with water. Fold both outside corners into center, and roll rest of way so egg roll is closed. Repeat process with other wrappers.
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Heat peanut, canola or vegetable oil in 2-quart pot to 350°F, measuring with thermometer. Fry half of eggrolls at a time, moving gently in oil until exterior is evenly brown, about 5 minutes.
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Remove eggrolls and transfer to rack set over paper towels. Serve with plum or duck sauce for dipping.