Egg rolls Recipe
It’s easy to make wraps at home with a few basic ingredients and whatever filling you like.
Equipment
- 1 Large skillet or wok
- 1 Mixing bowl
- 1 Spoon or spatula
- 1 Pastry brush
- 1 Deep pan or deep fryer
- 1 Tongs or slotted spoon
- 1 Paper towels
Ingredients
For the filling:
- 1 tbsp vegetable oil
- ½ pound ground pork or chicken
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tbsp ground black pepper
- 1 tbsp cornstarch
For wrapping and frying:
- 12 egg roll wrappers
- 1 egg
- Vegetable oil
Instructions
- Add the filling to your pot and cook it for a short period: Put 1 tablepoon of vegetable oil into a wok or skillet and heat it up on a medium flame. Put ground pork or chicken in the pan and cook until it gains some color. Then, add garlic, cabbage, carrots and green onions to the pot. Let the country-style vegetables cook for 3–4 minutes, until they are soft.
- Spice and season the mixture: When adding soy sauce, sesame oil, black pepper and cornstarch, remember to do so. Put all the ingredients together and keep cooking for another minute or two until all is thoroughly combined and the sauce starts to thicken. Take off the stove and let the liquid cool for a little while.
- Make a stack of Egg Rolls: Lay an egg roll wrapper on a clean place so that it looks like a diamond. Cover the dough with filling by placing two tablespoons at the bottom of the dough. Start at the bottom, overlapping the filling, next fold in the sides and roll up. Use beaten egg to glue the edge together. Rinse the rest after you finish the first.
- Heat fry light oil in a pan and pan fry the Egg Rolls: Turn up the heat in your pan or fryer to 350°F (175°C) and let the oil heat up. Cook egg rolls individually, turning them now and then, until they are golden brown and crisp (in 3–5 minutes). Drain the moisture from the dish by putting it on paper towels.
- Serve: Save at least part of it for dipping in sweet chili sauce, soy sauce or plum sauce.
Notes
Fill just the right amount so they are easy to seal and will not burst as they fry.
Always use an egg white seal to make sure the filling doesn’t come out during frying.
Oil should always be at 350°F when it’s in the deep fryer. Should it be too hot, they will be done burning on the outside by the time the food is ready inside.
Always use fresh foil or parchment paper so that it doesn’t crack or tear when you roll your dough.
Let the filled rolls sit for a few minutes before placing them in the oil so they won’t fall apart.