Pork Crunch Roll Bites | Chef Dee Bardo | Emerald Coast Recipes

Crispy on the outside, savory and satisfying within, Chef Dee Bardo's Pork Crunch Roll Bites are the dish that stops every conversation at every event she caters. Built on a shredded egg roll wrapper fried to a golden crackle, these little bites carry the bold, layered flavors that define her Filipino-American fusion style. They are approachable enough to make at home and impressive enough to make you look like you have been trained in a professional kitchen. Which, in a way, you now have.

Yield: 40-45 bite-sized rolls

Ingedients

Filling

2 lbs ground pork

1 cup finely diced shrimp (optional but highly recommended)

1 cup shredded cabbage

1 cup finely grated carrots

1/2 cup finely diced onions

4 cloves garlic, minced

2 tsp fresh grated ginger

3 green onions, chopped

2 tbsp soy sauce

1 tbsp oyter sauce

1 tsp sesame oil

1 tsp fih sauce

1/2 tsp white pepper

1 tsp sugar

2 tbsp cornstarch

2 eggs

Crunch Layer

2 cups crispy chow mein noodles, lightly crushed

or 2 cups panko breadcrumbs mixed with curshed crispy rice cereal for extra crunch

Wrapping

Spring roll wrappers or lumpia wrappers (sliced in mini strips with about 4 wrappers tightly rolled)

Instructions

Mix all fillingingredients until well combined.

Place about 1 tablespoon of filling on each wrapper.

Roll lightly and seal with egg wash.

Brush the outside lightly with egg wash.

Roll each piece in the crushed crunchy coating.

Deep fry at 350°F (175°C) for 4-5 minutes until golden brown and the pork reaches 160°F (71°C) internally. Double-frying produces an even crispier texture.

Sweet Chili Garlic Aioli

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha

1 tsp lime juice

1/2 tsp garlic powder

Garnish

Green onions

Micro cilantro (optional)

These are delicious served in mini appetizer cups with a drizzle of aioli and a sprinkle of sesame seeds, making them ideal for elegant wedding receptions and upscale catered events.

Chef’s Tip: Prepare and freeze the uncooked rolls on street pans. Fry them straight from frozen, adding about 1-2 extra minutes to the cooking time. This makes them perfect for large catering events while keeping the rolls extra crispy.

Hungry to know more about the woman behind the recipe? Read the full story of Chef Dee Bardo and Ate Dee's Kitchen in the pages of Emerald Coast Woman Magazine. Click here to go back to her story.

Ate Dee’s Kitchen LLC serves the Emerald Coast from Perdido Key to Panama City Beach and beyond. To inquire about private chef or catering services, visit atedeeskitchenllc.com or follow along on Instagram at @chef_dee82

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