There are many meanings behind the word barbecue. In Australia they refer to barbecue as the high temperature cooking method of grilling. In New York you might throw a barbecue, meaning a social gathering centered around outdoor eating. However the true meaning refers to a method of low temperature, long cook times, and sauced proteins.
63% of consumers list barbecue as their top interest on menus. We decided to give this growing trend an extra kick by taking it out of the typical southern US states and combining it with another growing trend…Asian flavors.
This barbecue stuffed egg roll takes on the Asian flavors with the addition of char sui sauce and fresh ginger. The firey mango salsa we paired with it balances out the mellow flavors of the Chinese barbecue. Give this a try at your next party.
Ingredients
1 packet egg roll wrappers (about 20 sheets)
1 lb of Chinese barbecue pork (fine chopped)
2 tablespoon chives (fine chopped)
1 teaspoon fresh ginger (fine chopped)
3 tablespoon char siu sauce
- In a large bowl, whisk together the pork, chive, ginger & char siu sauce
- Add about 2 tablespoons of filling in the center of egg roll, fold bottom corner over and roll tightly, fold sides over;
- Roll tightly and seal the edge with fingers and a little water.
- Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels. Served with mango salsa.
Mango salsa
1 fresh mango (chopped)
1 tablespoon chopped cilantro
1 tablespoon shallot (fine chopped)
1 to 2 pieces red chili (fresh, fine chopped)
1 tablespoon pickled jalapeno (chopped)
1 to 2 tablespoon lime juice
2 to 3 tablespoon extra olive oil
Salt, black pepper
- Combine mango, cilantro, shallot, red chili, and jalapeno
- Top with lime juice, olive oil and salt and pepper
- Toss to combine all ingredients evenly