Ultimate Gourmet Cheesy Umami Pork and Vegetable Egg Rolls

These upgraded egg rolls are filled with rich flavors and textures that will make them unforgettable. Enjoy the added freshness, spice, and crunch, making them a real crowd-pleaser!

Ingredients

For the Egg Roll Filling:

• 1 pound ground pork (or chicken)
• 1 cup green cabbage, finely shredded
• 1 cup carrots, julienned
• 1/2 cup shiitake mushrooms, finely chopped
• 1/2 cup bean sprouts
• 1/2 cup finely diced bell pepper
• 1/2 cup crushed water chestnuts (for crunch)
• 3 green onions, finely sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or mushroom sauce for vegetarian)
• 1 tablespoon hoisin sauce
• 1 tablespoon miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• Salt and white pepper, to taste
• 1 cup shredded cheese (a blend of mozzarella and cream cheese)
• 1/4 cup fresh herbs (cilantro or Thai basil), chopped
• 12 egg roll wrappers

For the Dipping Sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon chili paste or sriracha (or more to taste)
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar (to balance flavors)
• Optional: 1 tablespoon creamy peanut butter for a richer taste
• Optional: chopped scallions and sesame seeds for garnish

Cooking Instructions

1. Prepare the Filling:

   • In a medium bowl, mix the ground pork with soy sauce, oyster sauce, hoisin sauce, miso paste, rice vinegar, sesame oil, five-spice powder, salt, and white pepper. Let it marinate for at least 30 minutes.

2. Cook the Filling:

   • Heat a large skillet over medium heat with 1 tablespoon of sesame oil. Add minced garlic and ginger, sautéing until fragrant (around 30 seconds).
   • Add the marinated pork mixture. Cook until browned and fully cooked (about 5-6 minutes), breaking it apart with a spatula.
   • Stir in shiitake mushrooms, cabbage, carrots, bell peppers, bean sprouts, and crushed water chestnuts. Sauté for an additional 3-4 minutes until veggies are just tender.
   • Remove from heat and mix in the shredded cheese and fresh herbs while the filling is still warm.