Hoisin-Braised Pork Spring Rolls with Pomegranate Tea Sweet and Sour


Serves 8
Spring Rolls
1 ounce canola oil
4 ounces diced pork 
2 ounces hoisin sauce
Salt and pepper
½ medium napa cabbage, julienned
1 medium carrot, julienned
1 medium red onion, julienned
1 red pepper, julienned
1 bunch Swiss chard, julienned
2 egg yolks
16 spring roll wrappers
16 basil leaves
16 cilantro sprigs
Heat oil in a medium sauté pan and brown pork. Add hoisin sauce and salt and pepper. Stir just to coat meat; then remove pan from heat and cool.
Mix the vegetables together (napa cabbage through Swiss chard).
Whisk egg yolks.
Place 2 to 3 tablespoons of the vegetables in one of the spring roll wrappers. Add a basil leaf, a sprig of cilantro and a little pork; season with salt and pepper.  Roll the spring roll up and brush end with egg yolk to seal.
Roll spring roll in cornstarch and set aside until ready to fry.
Heat oil to 350 F in a deep fryer or a large, deep pot on the stove. Fry spring rolls a few at a time until nice and golden brown.  Remove from oil and lay on a towel to drain off excess oil and serve with dipping sauce.
Pomegranate Tea Sweet and Sour
Makes 2 cups
4 pomegranate tea pouches
2 cups sugar
4 cups rice wine vinegar
3 slices ginger
1 teaspoon sambal (chili sauce)
Salt and pepper
In a non-reactive pan, place tea bags, sugar, vinegar, and ginger; reduce by half to make a gastrique (a sauce with a syrupy consistency).
Finish sauce with chili paste, salt and pepper.
Taste and add water or tea for balance.
Sauce can be thickened with cornstarch if necessary.