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Crispy, spicy egg rolls made with sweet apples, pork, and shredded spaghetti squash.
Slice the pork into thin, bite-sized strips. Mix together 3 teaspoons soy sauce, rice vinegar, 1 teaspoon siracha sauce, garlic powder, ginger powder, and water. Soak the pork in this marinade for at least 1 hour.
To prepare the spaghetti squash, preheat the oven to 400ºF. Cut the squash in half, then remove the seeds and pulp. Place the halves skin side up on a lined baking sheet. Rub the skin with a little vegetable oil, then roast in the oven for 45-60 minutes, or until the flesh becomes fork tender. Allow the squash to cool, then shred the flesh with a fork. Discard the skin/peel.
To prepare the apples, cut the flesh of the apples away from the core, and then slice those chunks into thin strips, about 1/8″ thick. There is no need to peel the apple, but you can if you want to. Put the apples into a bowl with enough water to cover them, lemon juice, and sugar. This will keep them from going brown while you are assembling the egg rolls.
Heat 1 tablespoon of oil in a large skillet over medium heat. Saute the garlic and pork for about 5 minutes. When cooked through, turn the pan off, and remove the pork.
Mix carrots, scallions, and 2 cups of spaghetti squash in a large mixing bowl. Toss with the remaining 1 teaspoon soy sauce and 1/2 teaspoon siracha.
Lay out an egg roll wrapper in front of you and fill it with about 4 tablespoons of the squash mixture, a few slices of meat, and a few slices of apple. Wet the edges of the wrapper with a little bit of water, and fold, as if it were a tiny burrito. Set aside, and repeat until all wrappers are filled.
At this point, you can freeze the egg rolls for later use, or cook them immediately. Frozen egg rolls should be fried directly from the freezer. Do not thaw.
Heat oil in a deep skillet, or a deep fryer to 350ºF. Carefully place each egg roll into the hot oil and cook until golden brown, turning if necessary. (You may need to cook them a little longer if you have frozen them.) When finished, remove egg rolls from oil, and drain on paper towels or a cooling rack.
Serve with soy sauce, hot mustard, or malt vinegar.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!