Firecracker Eggrolls

I took this picture on my iPhone at Scott and Cindy's house last weekend.  Technology is amazing.  These are easy appetizers to make with leftover (squeak) pork and habanero pesto from my previous blog.  I also made a pineapple soy dipping sauce to go with these egg rolls. 

The Ingredients:

shredded pork

habanero pesto

egg roll wrappers

1 package shredded cabbage

cilantro

vegetable oil for frying

2 cup pineapple juice

2-3 cloves of garlic

1 inch of ginger, peeled and sliced into rings

4 tbsp soy sauce (I use reduced sodium soy sauce)

1 tbsp siracha or Thai chile sauce

The method:

Smear a teaspoon of the habanero pesto on the bottom of the wrapper, top with shredded pork, cabbage and cilantro.  Fold the wrapper closest to you over the ingredients, fold in the sides and roll.  Repeat many times until you run out of ingredients.  Add oil to heavy skillet, enough to come up halfway on the egg rolls.  Heat over medium high until bubble form when you dip a corner of an egg roll in the oil.  Add egg rolls to the pan in batches, cook until golden on both sides.  Drain on paper towel line plate.  Serve warm with dipping sauce.  To make the dipping sauce:  Add pineapple juice, garlic and ginger to a saucepan, heat over medium high until boiling.  Reduce heat and simmer until reduced by half.  The sauce should be thick, like a glaze.  Remove from heat, remove garlic and ginger with a slotted spoon.  Add soy sauce and siracha.