Black Pepper Rolls Recipe

How To Prepare Black Pepper Rolls?

Ingredients:

Marinade

• 1-3 Tbsp black peppercorns

• 4-6 garlic cloves

• 2 inch piece fresh ginger

• 1-2 shakes cummin

• 3 Tbsp fish sauce/soy sauce/Worcestershire one only

• 1 squirt sriracha (optional)

• 1 pound ground beef

Final

• 1/3 onion

• 1 carrot

• 1 cabbage (napa preferred)

• 24 Egg roll wrappers (approximately)

• Oil for frying

Instructions:

1. Take your ginger, skin and clean it
2. I like to cut into rounds to reduce 'threads', put into blender container.
3. Add as much garlic as you like, i like this much, smash, remove skin. Add to blender.
4. Add your black peppercorns. 1 Tbl some black pepper flavor. 2 Tbl good black pepper flavor. 3 Tbl, you have to be a real black pepper fan, good strong flavor and kick from the black pepper.
5. Shake a little cummin in
6. Are hot sauce if you desire
7. Blend the ingredients
8. Put your protein of choice in a bowl large enough to mix.
9. Add blendor contents to meat, mix well.
10. Cover with plastic, place in refrigerator to allow the flavors to blend. I did this at noon, for dinner, about 6 hours.
11. After some time has passed, prep the additional ingredients. Small dice some onion.
12. Either Julian or small dice some carrot.
13. Thin slice some cabbage. I truly prefer napa (Chinese) cabbage, but didn't have any, so used green cabbage here. I find napa a tad easier to roll because it's softer.
14. Add all the veggies to the meat, mix it in well.
15. For this time, I am using spring roll, or rice/tapioca wrappers. Usually I use Egg roll wrappers, but I wanted to try these. Use whichever. I think these are a little harder to use, but come out crispier.
16. These wrappers I am using today, you have to dunk into warm water to soften them for use. Only 5 seconds however.
17. Sorry, all my cutting boards are white, and these wrappers are clear when wet. Put about 2 Tbl. Filling in wrapper. Leave about 3/4 inch on each end.
18. Disclaimer, I am terrible at rolling egg rolls, spring rolls and folding dumplings. But make a fold over the filling one time, fold in the sides, roll the rest of the way. Place on wax paper
19. I don't deep fry, if you do, go ahead, they will probably come out better, but I am pan frying. Heat oil in pan, add rolls, don't overcrowd. I used medium heat.
20. I flipped mine after about 4 minutes, just monitor yours and flip when the right color.
21. Nothing beats a plate full of these to munch on.
22. Dipping sauce, I like yellow mustard (I know, but that's just me). Asian soy sauce based is ok also, or Vietnamese fish sauce based is good. Do what you like. My daughter likes mayo, go figure.