Chinese Egg Rolls
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
12-14 egg rolls
ingredients
- 1 lb ground pork (NOT pork sausage)
- 1 tablespoon soy sauce
- 2 -3 cups shredded and chopped napa cabbage
- 1 cup finely diced bamboo shoot
- 4 finely minced scallions, including tender green tops
- 1 cup coarsley chopped canned mung bean sprouts
- 1 tablespoon peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon hoisin sauce
- 1⁄2 teaspoon chili paste (optional)
- 2 tablespoons cornstarch
- 1 egg, beaten for egg wash
- 12 -14 egg roll wraps
- oil, to fill deep fryer according to mfg directions heated to 350 degrees (F)
directions
- HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
- This seems to make them separate more easily.
- Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
- Add peanut oil to wok and stir-fry vegetables until slightly wilted.
- (3 or 4 minutes) Combine pork and vegetables in wok.
- Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
- Add to meat-vegetable mix and stir until mixture becomes quite thick.
- Mixture should be very sticky with a minimum of moisture.
- Cool mixture to room temperature.
- Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
- Place 1/3 cup meat-vegetable mixture in center of wrapper.
- Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
- Brush exposed egg roll wrapper edges with egg wash.
- Fold side corners over egg roll.
- Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
- Deep fry until golden brown.
- NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
- DIPPING SAUCES FOR EGG ROLLS.
- Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
- Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
- Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
- Sweet and Sour Sauce (commercially available).
- Plum Sauce (commercially available).
- Teriyaki Sauce (commercially available).
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Reviews
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Perfect! I watched a video that show how to wrap the rolls since I had never done it before and stacked them on a plate and put in frig prior to cooking as instructed. Don't do that. My roll wraps stuck together tearing some of the wraps. Cook as you use egg wash or you will have sort of a mess. This is a good recipe and will use again.
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These were a great addition to our Thai dinner. The flavors in the rolls complimented the rest of our meal and we dipped them in Recipe #206003. They went perfectly with this delicous sauce! We will be using this recipe often now that I have found such good recipes to make a tasty meal for my family!
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I agree with TMoney, this is the best eggroll recipe I've made yet. I usually put my cooked filling ingredients in a collander to drain completely and cool down before rolling, but I knew that the mixture stated in step 6 would alleviate a 'wet' filling, which it did.. and the best part was the fabulous flavor it gave the filling! Thanks much for this recipe and your techniques.. I will use again!
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RECIPE SUBMITTED BY
Retired mathematician/professional photographer who loves to cook. "I've never found a recipe I couldn't modify!"