Eggrolls with Cali Date Syrup Dipping Sauce
INGREDIENTS:
For the Egg Rolls:
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1 lb ground pork or chicken (optional for non-vegetarian)
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2 cups coleslaw mix (shredded cabbage and carrots)
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1/4 cup bean sprouts (optional)
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2 green onions, finely chopped
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2 tbsp soy sauce
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1 tbsp sesame oil
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1 clove garlic, minced
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1 tsp grated ginger
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12 egg roll wrappers
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1 egg, beaten (for sealing)
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Oil for frying
INGREDIENTS:
For the dipping sauce:
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1/4 cup Cali Date Syrup
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1/2 tsp sesame oil
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1/2 tsp grated ginger
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1/2 tsp sriracha or chili paste (optional, for heat)
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1 tsp sesame seeds (for garnish)
INSTRUCTIONS:
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Filling: Sauté garlic and ginger in sesame oil. Add meat (optional) and cook. Mix in coleslaw, bean sprouts, soy sauce, and green onions. Cook until tender; cool.
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Assemble: Place filling on egg roll wrappers. Fold, roll, and seal with egg.
COOK:
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Fry: Heat oil to 350°F (175°C). Fry for 3–4 minutes.
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Bake: Bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
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Sauce: Mix Cali Date Syrup, soy sauce, vinegar, sesame oil, ginger, and sriracha. Sprinkle sesame seeds.
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Serve: Plate rolls with sauce and enjoy.
