Egg rolls are types of savory snacks that are very popular in China. They are tubular in shape and are prepared by wrapping sautéed vegetable and meat mixture in papery thin egg roll wrappers. They are very easy to prepare and you can also prepare the filling a day ahead, as it can be stored in the refrigerator covered with a plastic wrap for 2 days. So, if you have planned for a party, you can prepare these crispy and crunchy egg rolls to add something new to the list of your appetizers. And even if you have never prepared them before, you should definitely give them a try as they are pretty easy if you follow the right procedure of wrapping them. Just arrange the ingredients required for the recipe and get started.
Difficulty level: Easy
Yields per recipe: 10-12
Time required for preparation: 25-30 minutes
Time required for cooking: 6-8 minutes
Ingredients For Egg Rolls
1 pound of lean ground pork
2 cups of shredded cabbage Eggroll wrappers
3 tablespoons of light soy sauce
1 cup of thinly sliced shiitake mushrooms
3/4th cup of chopped onions
2 teaspoons of garlic powder
1/3rd cup of bamboo shoots, cut into thin strips
2 teaspoons of oil
½ cup of mung bean sprouts
2 tablespoons of Chinese sherry
1 large egg, beaten
1 teaspoon of minced ginger
½ cup of shredded carrots
1 tablespoon of cornstarch
5-6 cups of cooking oil (any oil)
Salt, to taste
Freshly ground black pepper, to taste
1 large wok or frying pan
1 stirring spoon
1 shallow dish or tray
1 wire whisk
1 kitchen brush
1 wire rack
1 spider strainer
Method of Cooking
1. Take the pork in a bowl and marinade it with 1 tablespoon of soy sauce, 1 tablespoon of Chinese sherry and the cornstarch dissolved in a little bit of water. Let the pork sit in the marinade for 20 minutes before preparing it for the recipe. Once the time elapses, place a wok on the stove and grease it with 2-3 tablespoons of cooking oil. Once the oil heats up, add the ginger to it and sauté it for 2-3 minutes on medium high heat, or until the ginger turns into a golden color.
2. Once that happens, add the onion and sauté it for a further 2 minutes. Next, add the ground pork to the ginger and sauté that for another 4-5 minutes or until it turns into a light brown color. While the pork is sautéing, take the carrots and cabbage in a bowl and transfer the bowl to a microwave. Microwave the carrots and cabbage on medium heat until they turn soft and then take the bowl out of the microwave. Once done, add the mushrooms, bean sprouts and the bamboo shoots to the meat and season them with required amounts of salt, garlic powder and freshly ground black pepper. Stir fry the pork and the vegetables for another 1 minute and then add the cabbage and the carrots.
3. Top the mixture with the remaining Chinese sherry and soy sauce and stir to combine everything. Cook the mixture for 10 seconds more and then remove it from the heat. Transfer the meat and vegetables mixture to a shallow dish or baking pan. Keep one side of the baking pan raised up as little by inserting something below one side of it. This will help you get rid of all the liquids. Now place a wok on the stove and fill it with 5-6 cups of oil. Let the oil heat up and in the meantime, you can start filling the egg rolls.
4. For preparing the egg rolls, place one of the egg roll wrappers on your working surface and put 1 heaping tablespoon of the filing on the corner of the wrapper nearest to you. Then hold that corner and wrap it over the filling. Roll the filling two to three times and then pull up the two sides of wrapper and fold them over the filling. Brush the remaining inner side of the wrapper with the beaten egg and then fold the filling over that to seal the egg roll. Repeat the same process to make the remaining egg rolls and keep the other unused wrappers covered in plastic to prevent them from drying.
5. Once the oil turns piping hot, slide 3-4 egg rolls in the oil and deep-fry them, until they turn into a golden brown color on each side. Be sure to flip and turn them occasionally to ensure even cooking. Once done, transfer the egg rolls to a wire rack to drain the excess oil and to cool them down slightly. Once cooled, serve the delicious egg rolls with soy sauce or any other sauce of your liking.