Spicy Pork and Mushroom Eggrolls

If I had a dime for every time someone called me by the name Hannah or Jennifer for no legitimate reason, I’d be halfway close to getting a Vespa. It first started about 5 years ago when I worked at a calling center for a security company. I had a coworker named Alfredo who, no matter how many times I corrected him, he insisted that I looked like a Jennifer. Eventually I gave in and responded to Jennifer and didn’t bother correcting him anymore. I noticed later in different work places, school, and social settings the same mistake would reoccur except later Hannah was thrown into the mix. What does this mean? Is there a collective meaning for people with the same names? If racial profiling exist, does this mean name profiling exists too? I’ve yet to meet a man named Bob who didn’t think he was smarter than everyone else or I’ve yet to meet a Lindsay who was not super down to earth. Not that this introspective story has anything to do with the food I wanted to talk about but it seems to be something I think about off and on, when I’m cooking or not.

So back to purpose of this post. One day, I was preparing a Vietnamese soup dish that required ground pork. I had 1 pound left over and decided to do eggrolls. I added 2 tablespoons of red curry past, garlic, chopped ginger, black Chinese fungus (mushrooms), and fish sauce. I served these babies with some thai sweet chili sauce and they were pretty amazing.

Makes 25 eggrolls

  • 1 pound ground pork
  • 2 tablespoons red curry paste
  • 1 teaspoon fish sauce
  • 1 cup shaved carrots
  • 1/2 cup chopped onions
  • 1 clove of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1/2 cup re-hydrated black Chinese fungus, cut into thin strips
  • 1 package of thin eggroll wrappers (25 count)
  • 1 egg, beaten
  • canola oil
  1. In a small bowl, add the beaten egg and set aside.
  2. In a large bowl, combine the rest of the ingredients except the wrappers. Mix well with your hands.
  3. Start by placing one wrapper on a flat work surface, laying diagonally (like a diamond shaped) towards you. Place roughly 1/4 a cup of meat mixture on the bottom half of the wrapper. Lift the bottom corner of the wrapper and fold over the meat tightly. Now fold in the left and right side. Add a little eggwash to the end of the top flat, roll the eggroll tightly towards you and you roll across the top end until eggroll is sealed tightly. Repeat.
  4. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 4 eggrolls at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

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