00:00This is a big batch of egg rolls.
00:02Brown your pork in a large skillet over medium-high heat,
00:04stirring occasionally to crumble the pork.
00:05Add a little sesame oil, soy sauce, and rice vinegar,
00:07and continue cooking until the sauce is reduced
00:09to about two tablespoons.
00:10Next, add your cabbage, carrots, and scallions.
00:12Continue stirring until the cabbage begins to wilt.
00:14Brush a 9 by 13 baking dish with a little bit
00:15of melted butter, phyllo, butter, and then repeat twice.
00:18Add half of your port mixture to the top of the phyllo,
00:20add another layer of phyllo and butter,
00:21and then add your remaining port mixture to the top.
00:23Finish it off with a little more phyllo
00:24and brush it down with some butter.
00:25I'm using a knife to cut mine into diamond shapes.
00:27You can totally skip this part, it's up to you.
00:28Now this goes in the oven at 375 for about 30 minutes.
00:31Meanwhile, stir together apricot jam, water, chili powder,
00:34rice vinegar, two tablespoons of soy sauce,
00:36garlic powder, ginger, and stir until well combined.
00:38You're gonna drizzle half of the sauce over the casserole
00:39when it's done cooking, and then serve
00:41the remaining sauce on the side.
00:41Top it off with a little drizzle of sauce
00:43and some more green onions.
00:45Mm-mm-mm.
00:45This is definitely gonna be a staple in our house.
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