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Pork Rolls & Coriander Dipping Sauce Recipe

The holiday season has arrived and if you're looking for a delicious recipe that will be perfect for a party, check out this one from the "A Thyme And Place: Medieval Feasts & Recipes For A Modern Table" cookbook.

"Christmas is Coming" Pork Rolls with creamy coriander dipping sauce


  • 2 large cloves of garlic, finely diced
  • 1" piece of fresh gingerroot, finely diced
  • 2 tablespoons of olive oil
  • 1 large shallot, finely diced
  • 1 pound of ground pork
  • 1 teaspoon of black pepper
  • 1 teaspoon of sea salt
  • 1 teaspoon of cinnamon
  • ½ teaspoon of cumin
  • 1 egg, separated
  • 1 package of egg roll wrappers
  • 1 cup of currants
  • Cooking oil, we used a mix of vegetable oil and bacon fat

Ingredients for Coriander dipping sauce

  • 8 ounces of crème fraiche
  • 1 ½ tablespoon of honey
  • 1 tablespoon of olive oil
  • 1 ½ tablespoon of ground coriander

Sauté the garlic and ginger in the olive oil. Once fragrant, add the shallots. Be careful- these are three items that burn quickly, especially if they diced finely. Once ready, add the pork and partially cook. (We are partially cooking the meat because the final cooking process will finish the job).

Remove from the pan and add to a mixing bowl. Cool for a few minutes and then add the pepper, salt, cinnamon, cumin, and egg yolk. Combine.

Spread out an egg roll wrapper. It should look like a diamond in front of your, rather than a square. Whip the egg white in a bowl. Brush the egg roll wrapper with the egg white on the outside edges. At the bottom of the wrapper, plop a tablespoon of the mixture. Fold the bottom corner and roll the mixture, tucking the sides in as you roll up. I will look a bit like a round envelope when you are done.

These can be made in advance and tucked away in the refrigerator, please cover with plastic wrap so that they do not dry out.

In a deep, heavy pan, heat the cooking oil until it is hot. To test the oil, either drop a bit of water in the oil or take a dry wooden spoon and dip it in the oil. If the oil bubbles for either technique, you are ready.

Gently place a few of the completed rolls into the hot oil. We would recommend medium heat; this prevents the items from burning and hopefully saves you from being hit from a grease dart. Ouch! Once the rolls are brown on all sides, remove and place on a plate covered with a paper towel. Repeat process for remaining rolls. Note to self… do not eat right away… you will lose a layer off your tongue.

The dipping sauce is a breeze. Mix all the ingredients and combine fully. Dip away

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