Black bean garlic pork cauliflower riced egg rolls

Hi foodies happy Lunar New Year this week it's been a wet week in California we had a terrible weather here. I been testing recipes for new sponsors and many others to come. I have a new recipe featuring Williams sonoma mister jius Chinatown USA collection i was honored to cook with one of his sauces will post more recipes like these I just been under the weather, so I hope you enjoy this recipe and get inspired and be brave!!!

Black bean garlic pork cauliflower riced egg rolls
1 package egg roll wrappers
2 tbl butter
1 package frozen green giant riced cauliflower sweet potato blend
1 lb ground pork
4 tbl Mister Jius Chinatown USA black bean garlic sauce from Williams sonoma
Oil for frying
Set a skillet with 1 inch of vegetable oil not too much (just enough to fry both sides)
In another skillet over medium high heat melt butter and cook down cauliflower rice until softened and water has evaporated 5 minutes add ground pork, 3 tbl black bean garlic sauce and cook until no longer pink drain excess fat in a bowl of a colanse and discard fat in a small bowl. Add meat mixture to the bowl and toss with remaining tbl of hoisin and it's time to fill the egg rolls

First you fill 2 tablespoons ful of filling and then fold into a envelope and roll tight upward and repeat until all egg rolls are assembled and ready to go (picture above)
Heat oil to medium high heat when ready to fry test with a piece of bread if its ready go ahead and fry for 1- 2 minutes per side until golden if you freeze a batch add 2-3 minutes per side or until golden brown and cooked in center serve with my moms ketchup mustard blend just 1/4 c hellman's ketchup to 2 tsp or so yellow mustard or with sweet chili sauce for dipping
Happy lunar new year!!


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