Porky Pear Egg Rolls
1 lb pork tenderloin cut into bite size pieces
½ tsp fresh ground pepper
½ tsp garlic powder
½ tsp Creole seasoning
1½ tsp fresh ground gingerroot
1 tsp allspice
1 cup finely chopped pears
1 onion, chopped
1 tbsp brandied pear preserves
8 egg roll wrappers
Oil for frying
Sprinkle pork with pepper, garlic powder and Creole seasoning. Cook in large skillet until no longer pink, remove from pan. Cool slightly and then chop up very fine, almost minced.
Add onions and pears to same pan as pork was cooked in and sauté 5 minutes or so. Return pork to pan and add gingerroot, allspice and pear preserves; cook just until aromatic and hot. Remove from heat.
Let mixture cool for about 15-20 minutes. Spoon 2 Tbsp into each egg wrapper and roll and seal like a present. Deep fry at 350º until golden brown, turning occasionally (about 2 minutes per side); drain on paper towels and serve with fried rice and homemade duck sauce (A.K.A. Brandied Pear Preserves)
© Crackerberries 2011
