Cranberry Slaw Egg Rolls
Recipe and food styling by Katie Pilcher
Photography by Brian W. McDonald
1 pound pork loin
1 cup fresh cranberries, cut into thirds
1 (10-ounce) bag angel hair cabbage
3 ounces hoisin sauce
1 (16-sheet) package egg roll wraps
Vegetable oil, to fry
Honey, to garnish
Duck sauce, to serve
For ease of chopping, place pork in freezer for about 30 minutes to 1 hour. Dice pork. Place in wok or large skillet over medium-high heat. Cook for 3 to 5 minutes. Add cranberries, cabbage and hoisin sauce, stirring until blended. Remove from heat; let cool slightly. Place 1 to 2 tablespoons of pork mixture onto each egg roll wrap. Roll according to package instructions. Seal with water.
Fill a deep skillet halfway with vegetable oil. Heat oil on high until very hot. Place egg rolls in oil, seam down, and fry on each side for 1 to 2 minutes, or until golden brown. Remove from heat and let cool slightly. Drizzle with honey. Serve with duck sauce.