P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Egg Rolls


EGG ROLLS
P.F. Chang's China Bistro Copycat Recipe

Makes 8

1 pound ground pork
2 teaspoon ground ginger
2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups coleslaw
2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon Chinese 5 spice
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

In a large bowl combine ground pork, ginger, garlic powder, and onion powder and mix thoroughly. In a medium skillet over medium heat, add pork mixture and cook until pork is cooked through and no longer pink. Remove from heat and set aside.

In a medium skillet over medium heat, saute coleslaw,water, soy sauce  and Chinese five spice until tender. Add the pork mixture and set aside. In another large skillet, over medium high heat, heat oil to 375 degrees. In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Place on serving plate and top with sesame seeds if desired. Serve with soy sauce or sweet and sour sauce.

Sweet and Sour Sauce:

1 comment:

  1. Yummy, holy month of Ramadan is coming and this is one dish which is in must to have list for me. Thank you for sharing the recipe with us, will be trying it out for sure.

    ReplyDelete