I had a bunch of bok choy that I needed to cook and I also had that diakon radish in my crisper that had been haunting me over the past couple weeks. It was leftover from my last CSA box and I hadn’t quite figured out how to use it. I had a serious craving for some Chinese food so I decided to do eggrolls. I hadn’t done them since college, when my brother and I made them together for the first time. It was still early in my cooking days but they turned out pretty amazing. My brother and I were both patting ourselves on the back saying that we thought ours were the best we had ever tasted.
I remember them being pretty easy and I figured I could shred the diakon radish and throw it in there and feel better about not being wasteful. The diakon was still in pretty good shape and had plenty of flavor and texture to lend to the eggroll filling. And they are incredibly easy. It’s basically just a stir fry wrapped in a wonton wrapper and fried for a few minutes. I made them the night before and took them to work the next day and they were still crispy and delicious.
- 1 lb ground pork
- 3 heads of bok choy, chopped, leaves and stems separated
- 1 diakon radish, shredded
- 1 fat 2 inch thick knob of ginger, shredded
- 2 Tablespoons veggie oil
- 1/4 cup soy sauce
- 2 Tablespoons rice wine
- 1/2 cup thinly sliced green onion
- 3 garlic cloves, pressed
- 1 teaspoon Sriracha (more if you like it hot)
- 1/4 cup chopped cilantro
- Wonton skins (you can buy these at the store)
- Canola oil for frying
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Add remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Fill each wonton skin with 2 Tablespoons of filling and fold up according to package instructions. Fold until you run out of filling.
- Fill a dutch oven with 2 inches of canola oil and turn heat on high. Heat oil to 300 degrees. In batches, add filled and folded eggrolls to oil and fry on each side for a few minutes until lightly golden brown. Remove from oil to a paper towel lined baking sheet to cool.