Crispy Homemade Pork Egg Rolls

These restaurant-style egg rolls are loaded with savory seasoned pork, crisp shredded cabbage, fresh ginger, and garlic—all wrapped up and fried to golden, shatteringly crispy perfection!

​Original Recipe: Homemade Egg Rolls - Dinner at the Zoo

Ingredients:

• ​2 tsp vegetable oil (plus extra for frying)
• ​2 lb ground pork
• ​2 tbsp garlic ginger paste
• ​5-6 cups coleslaw mix (1 medium shredded cabbage & 3-4carrots)
• ​1/2 cup green onions, thinly sliced
• ​4 tbsp soy sauce
• ​1 tsp toasted sesame oil
• ​Salt and black pepper to taste
• ​egg roll wrappers
• ​1 egg, lightly beaten (for sealing wrappers)
• ​Sweet chili sauce or sweet and sour sauce or peanut for serving

Directions:

1. Cook the pork: Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the ground pork, season with a pinch of salt and pepper, and cook—breaking it up with a spatula—until fully browned and cooked through (about 4–5 minutes).
2. ​Sauté garlic & ginger: Add the minced garlic and  ginger to the skillet with the pork and cook for 30 seconds until fragrant.
3. ​Add veggies & seasonings: Stir in the coleslaw mix and green onions. Cook for 3 to 4 minutes until the cabbage is just wilted. Stir in the soy sauce and toasted sesame oil, then remove the pan from the heat and allow the filling to cool slightly.
4. ​Assemble the egg rolls: Lay an egg roll wrapper on a clean surface in a diamond shape (with a corner pointing toward you). Spoon about 2 to 3 tablespoons of filling onto the lower center. Fold the bottom corner up over the filling, tuck the two side corners in toward the middle, and roll tightly toward the top. Brush the top corner with the beaten egg to seal the edge securely. Repeat with remaining wrappers.
5. ​Fry until golden: Fill a deep pot or Dutch oven with 2 to 3 inches of oil and heat to 350°F. Carefully lower 3 to 4 egg rolls at a time into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until golden brown and crisp all over.
6. ​Drain & serve: Transfer the fried egg rolls to a paper-towel-lined plate to drain excess oil. Serve warm with sweet chili sauce or sweet and sour sauce!

What we liked:

• The wrapper gets unbelievably crisp when fried fresh, and the filling has that perfect balance of savory pork, toasted sesame oil, and ginger. It's way fresher and tastier than anything you can get out of a freezer box at the store!

What we didn't like:

• Rolling them tightly takes a bit of a assembly-line rhythm so they don't burst in the oil, but once you get into the groove, it goes super fast.

What Kaspian thought about it:

• Kaspian loved the crunch!

Next time:

• Next time, we might try batch-frying them in the air fryer at 375°F with a light mist of oil spray for a slightly lighter cleanup night!

Homemade Elderflower Cordial

​This light, fragrant homemade elderflower cordial brings out the best of early summer blossoms with a bright pop of fresh lemon. It strikes a balance between sweet and tart, making it a great floral syrup to keep in the fridge for mixing into sparkling water, iced tea, or mocktails.

Ingredients:

• 15 to 20 heads fresh elderflowers (freshly picked, full of pollen)
• ​2 large organic lemons (thinly sliced)
• ​1/4 cup (approx. 50 g) food-grade citric acid
• ​2.5 liters water
• ​5 cups (1 kg) granulated sugar

Directions:

1. Prep the blossoms: Gently shake each elderflower head upside down to dislodge any tiny insects or debris. Rinse gently. Snip off the thick main green stems, leaving mostly the tiny blossom clusters.
2. ​Combine and steep: Place the prepared elderflower heads, sliced lemons, and citric acid into a large pot. Add water and boil for 10 minutes. Let steep for a few hours or over night. 
3. ​Strain: Place a fine-mesh sieve lined with cheesecloth or a clean tea towel over a large bowl. Pour the mixture through to strain out the spent flowers and lemon slices. Gently press or squeeze the cloth to extract all the flavored liquid.
4. ​Dissolve the sugar: Transfer the strained floral liquid into a large pot and add the sugar. Heat over medium heat, stirring regularly until the sugar has completely dissolved. Bring the syrup to a gentle simmer for about 2 to 3 minutes, then remove from heat.
5. ​Bottle & store: Funnel the warm cordial into clean, sterilized glass bottles or jars and seal tightly. Store in the refrigerator for up to 3 to 4 weeks, or freeze in plastic containers/ice cube trays for longer storage.

What we liked:

This was a wonderful way to use our elderflowers!

What we didn't like:

It was really fun

What Kaspian thought about it:

He wasn't a fan 

Next time:

Make more! 

Garden Gumbo with Spicy Andouille

Here is a hearty, summer-vegetable-packed gumbo loaded with diced eggplant, okra, and fresh garden tomatoes, built in a Dutch oven with a classic rich butter roux, chicken stock, and spicy andouille sausage!

​Original Recipe: Garden Gumbo - FatFree Vegan Kitchen

Ingredients:

• ​1/2 cup unsalted butter
• ​1/2 cup all-purpose flour
• ​14 oz spicy andouille sausage, sliced into 1/4-inch rounds
• ​2 medium yellow onion, chopped
• ​3 medium green bell pepper, chopped
• ​2 ribs celery, chopped
• ​2 cloves garlic, minced
• ​8 oz  eggplant  diced small
• ​1 lb sliced okra (fresh or frozen)
• ​3 to 4 medium fresh garden tomatoes, diced
• ​2 cups chicken or turkey stock
• ​2 bay leaves
• ​1 1/2 tsp dried thyme
• ​1/2 tsp garlic powder
• ​1/4 tsp cayenne pepper
• ​1/2 tsp smoked paprika
• ​1–3 tsp Tabasco or hot sauce (optional)
• ​Salt and black pepper to taste
• ​Cooked white rice for serving

Directions:

1. ​Make the roux: Melt the butter in a heavy Dutch oven over medium heat, then whisk in the flour. Whisk continuously for about 12–15 minutes as the flour cooks until it reaches a deep peanut-butter to rich chocolate brown color.
2. ​Sauté the holy trinity: Stir the chopped onion, bell pepper, and celery directly into the hot roux. Cook for 5 minutes, stirring frequently, until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.
3. ​Combine ingredients: Slowly whisk in the 2 cups of chicken stock to keep the roux smooth and lump-free. Add the sliced andouille sausage, fresh diced garden tomatoes, diced eggplant, sliced okra, bay leaves, thyme, garlic powder, cayenne, smoked paprika, and hot sauce.
4. ​Simmer: Bring to a simmer, then lower the heat to medium-low. Cover partially and simmer in the Dutch oven for 30 to 35 minutes until the eggplant, okra, and fresh tomatoes are completely tender and the sausage has infused its flavor into the broth.
5. ​Serve: Discard the bay leaves, season with salt and pepper to taste, and serve hot over cooked white rice.

What we liked:

• Using fresh tomatoes straight from the garden added such a bright, sweet flavor to the broth! Making it in the Dutch oven with a classic butter roux and chicken stock gave the gumbo a rich, thick texture, and letting the unbrowned sausage simmer right in the pot infused every bite with great smoky flavor.

What we didn't like:

• Standing over the Dutch oven to whisk the roux continuously takes a bit of patience, but it completely makes the dish.

What Kaspian thought about it:

• Kaspian loved it! He was definitely suspicious of the fresh tomato chunks at first, but after a few brave bites of the smoky broth and sausage, he cleared his entire bowl.

Next time:

• Next time, we might finely dice or peel the fresh garden tomatoes first so the tomato-wary kids don't second-guess the first bite!