The Baltimore Sun enlisted help from a handful of local chefs to re-create favorite menu items from beloved Baltimore establishments. This time, they added their own twists — substituting vinaigrette for mayonnaise, sous-viding rather than braising and adding garnishes for an extra pop.
From 1951 through 1991, the Pimlico Hotel made a name for itself with a voluminous menu, custard-layered cakes, famous patrons like actors Don Ameche and Angela Lansbury — and egg rolls.
When chef Andy Thomas, executive chef of the Elelphant, talks to patrons about what they recall about the Pimlico, it's always that last item that comes up.
"Everybody just kept talking about how big this egg roll was," said Thomas.
Pimlico proprietors Gail and Lenny Kaplan have been mentors to the Elephant's owners as they've gotten the Mount Vernon restaurant up and running, and an egg roll on the Elephant's menu pays homage to the favorite.
"We added roasted fennel, orange juice and orange zest, which I think gives it a little more, makes it a little lighter, kind of zestier feel to it," Thomas said.
Original recipe
Unspecified amounts of:
Pork
Vegetables
Wonton wrappers
Place mix into wonton wrappers and deep-fry.
Source: Pimlico Hotel recipe book, via Mallory Staley, general manager of the Elephant
The Elephant's Pimlico Hotel egg roll
Makes 5 egg rolls
1/3 cabbage head
1/3 onion
1 bunch fennel
1/4 bunch celery
1/2 carrot
1/4 cup orange juice
Zest of 1/4 orange
1 quart pork, slow-roasted and finely diced
1/2 tablespoon ginger, finely diced
1/2 tablespoon garlic, finely chopped
10 wonton wrappers
1/4 cup egg wash
Oil for frying
1/4 tablespoon chile oil
2 tablespoons hoisin sauce
Julienne cabbage and set aside. Small-dice the onion, fennel and celery and set aside. Next shred the carrots. In a medium pan, saute the cabbage, onions, fennel, celery, carrots, orange juice and orange zest until slightly soft. Add the pork, ginger and garlic. Continue to cook for one more minute, then remove from the heat. Place mixture in a bowl and refrigerate until cool.
To assemble, take two wonton wrappers and lay side by side. Overlap the side that is connected using the egg wash. Place 1 cup of the mixture down the middle and then fold the outer left and right edges in over the mixture. Then starting from the bottom, roll the wonton up away from you. Place a little egg wash on the edge before finishing the roll to ensure it doesn't open when frying. Fry in hot oil until golden brown. Place on the plate with hoisin sauce and chile oil.
Source: Andy Thomas, the Elephant