Just imagine the spicy goodness of Mad Dog 357 Pure Ghost Hot Sauce inside the crispy goodness of an egg roll shell.
So far, so good, right? And then, consider dipping it in a sweet and fiery sesame sauce that makes your mouth tingle. Now it sounds like a slice of fried food heaven, doesn’t it?
And, it’s a lot easier to make your own fried egg rolls than you would think. (It’s certainly easier than taking a bottle of Mad Dog to your favorite Chinese restaurant and begging them to add a little to the mix.)
Okay, you will need to have a little patience with the egg roll wrappers as you roll them (try to keep them under a clean, damp kitchen towel until ready to use). But, you’re going to fall for the fiery flavor inside as it explodes onto your tongue. Truly. It’s so brilliant that you won’t be able to wait until National Greasy Food Day (25 October).
You can probably feed 4 people, perhaps a little more, perhaps a little less. It all depends on how spicy you make that sauce.
We’d probably be a little more selfish than most.
Ingredients
1 teaspoon Mad Dog 357 Pure Ghost Hot Sauce
1 pound ground pork
1 tablespoon fresh ginger, grated
1 clove Garlic, minced
1 teaspoon Onion powder
1 tablespoon Soy sauce
2 tablespoons all-purpose flour
2 tablespoons Water
2½ cups Coleslaw veggies (prepacked, chopped cabbage and carrots)
12 each(6” square) Egg roll wrappers
1 quart Canola oil, for frying
For the Mad Dog dipping sauce
2 teaspoons Olive oil
1 clove Garlic, minced
a few drops Mad Dog 357 Pure Ghost Hot Sauce
1 teaspoon fresh ginger, minced
¼ cup of Soy sauce
¼ cup Honey
2 tablespoons Orange juice
¼ teaspoon Sesame oil
1 teaspoon Lime juice
½ teaspoon Sesame seeds
Preparation
Prepare the Mad Dog dipping sauce by heating the oil in a skillet over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Add the remaining sauce ingredients and cook for 3 minutes. Remove from the heat and refrigerate until ready to serve.
For the egg rolls, cook the Mad Dog 357Pure Ghost Hot Sauce, pork, ginger, garlic, onion powder, and soy sauce in a skillet over medium heat until the pork is no longer pink. Remove from the heat and set aside.
Combine the flour and water in a small bowl. Layout the egg roll wrappers and place 2 tablespoons of meat and 2 tablespoons of coleslaw mixture on each one. Use a pastry brush or your finger to spread the flour and water mix along the edges of the wrappers. Then, fold 2 corners of each wrapper together (forming a triangle with the meat mix in the middle of the wrappers along the long edge). Fold in the sides and then roll as tightly as you can without bursting the wrappers. Seal edges with a little more of the flour and water mix. Repeat with each egg roll and set aside.
Meanwhile, heat the oil over high heat in a wok or another large, heavy-duty skillet. When hot hot hot, fry the egg rolls in batches, turning occasionally until each one is lightly browned and crispy. Serve hot with the Mad Dog Dipping Sauce.
