Celebrate Chinese New Year

Today marks the most celebrated day on the Chinese calendar- the New Year! Across the world people will celebrate with parades, parties and lots of food. 

We've developed our own allergen-friendly egg rolls to help you celebrate 2015- the year of the goat! These egg rolls use pork, but you could substitute chicken or tofu if you like. We wrapped them using our spring roll wrappers, which can be a little tricky, but are free of wheat and eggs. The filling also uses tamari instead of soy-sauce, so the whole recipe is gluten-free. With a little patience and determination, you'll be enjoying delicious Asian flavors in no time!

For the rolls:
¼ cup Safflower oil
2 tablespoons toasted sesame oil
1 lb. ground pork
1 cup carrots, shredded
1 cup red cabbage, shredded
1 cup yellow onion, sliced thin
½ teaspoon chili flakes
 1 teaspoon black pepper
2 tablespoons brown rice vinegar
½ cup tamari
1 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon sugar
1 bunch green onions, sliced

Preheat oven to 350°. In a sauté pan over medium-high heat, heat the safflower and toasted sesame oils.  Add pork and brown lightly. Add onions, sauté 2-3 minutes.  Add carrots and cabbage, sauté 2 minutes.  Add chili flakes, black pepper, sugar, garlic, and ginger.  Sauté, stirring frequently, for 1 minute.  Add tamari and brown rice vinegar.  Reduce liquid and set pan aside to cool.  Toss green onions in and once cool start rolling your eggrolls.

Soak spring roll wrappers in cool water until almost soft.  Set on a dry paper towel to absorb excess moisture.  Place three tablespoons of prepared filling in the center of wrapper. Fold ends in and roll wrapper up tight. Make sure to get as much moisture off the wrappers as possible.  Place rolls on a greased rack on top of a baking sheet.  Let sit out for 5 minutes to let any excess moisture dry.  Brush egg rolls lightly with safflower oil.  Bake for 20 minutes, or until crispy and slightly browning. 

For the dipping sauce:
1/2 cup tamari
5 tablespoons brown rice vinegar
4 teaspoons Sriracha sauce
2 tablespoons sugar
1 tablespoon fresh ginger, peeled and grated
1 tablespoon sesame oil
1/4 cup green onions, thinly sliced

In a medium bowl, whisk together all ingredients and use with egg rolls.