Pork Egg Rolls with Sweet and Sour Sauce

2 Tbs. vegetable oil
1 lb. ground pork
1/2 cup minced onions
1 Tbs. chopped garlic
1 lb. bok choy, shredded
1/2 lb. medium shrimp, peeled, deveined and chopped
1 Tbs. dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 Tbs. sugar
1 lb. fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6") egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1-1/4 cups Sweet and Sour Sauce, recipe follows

Preheat the fryer. In a wok, heat the oil. When the oil is hot, add
the pork. Season with salt and pepper. Stir fry for 3 minutes. Add
the onions and garlic, continue to cook for 2 minutes. Add the bok
choy and shrimp. Season with salt and pepper. Stir-fry for 1
minute. Season with sesame oil, soy sauce, sake and sugar. Add the
sprouts and green onions and mix thoroughly. Remove from the heat
and cool completely.

To assemble, spoon about 1/4 cup of the filling in a rectangular
shape on the center of each wrapper. Fold in the ends toward the
center about 1/4". Then, beginning at the bottom, roll up the
wrapper, like a jelly roll, using a little of the egg wash to seal
the end tightly. Repeat until all of the egg rolls are done.

Fry the egg rolls in batches until golden brown, stirring
occasionally for overall browning, about 2-3 minutes. Remove from
the oil and drain on paper towels. Season the egg rolls with
Essence. Serve warm with the Sweet and Sour Sauce.

EMERIL'S ESSENCE CREOLE SEASOING (also referred to as Bayou Blast):
2-1/2 Tbs. paprika
2 Tbs. salt
2 Tbs. garlic powder
1 Tbs. black pepper
1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. dried oregano
1 Tbs. dried thyme

Combine all ingredients thoroughly. Yield 2/3 cup.

SWEET AND SOUR SAUCE:
1 Tbs. vegetable oil
1/2 tsp. grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 Tbs. chili garli sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 tsp. cornstarch

Heat the oil in a small saucepan over medium-high heat. When hot,
add the onions and cook, stirring, until softened, about 2 minutes.
Add the ginger and cook, stirring constantly, for 30 seconds. Stir
in the pineapple, vinegar, ketchup, chili garlic sauce, and the
sugar. Bring the sauce to a simmer and cook, stirring, for 3
minutes. In a small bowl, whisk together the chicken broth and
cornstarch until smooth. Add to the sauce mixture and bring to a
boil. Cook for 1 minutes, remove from heat and cool slightly. Pour
the sauce into a small food processor or blender and pulse several
times, if desired. Alternatively, leave the dipping sauce chunky.
Serve warm. Makes 1-1/4 cups.