Egg rolls are a delicious and versatile dish that can be served as an appetizer or main course. These crispy, savory rolls are typically filled with a mixture of vegetables, meat, and spices, then wrapped in a thin egg-based wrapper and deep-fried until golden brown.
Originating in China, egg rolls are now a popular dish in many cultures and are often served at Asian-inspired restaurants or as a party food. They’re easy to make at home and can be customized to suit your taste preferences, whether you prefer a vegetarian filling or a meat-based one.
This recipe is simple to follow and yields delicious results. The key to achieving the perfect texture is to make sure the filling is well-drained before wrapping it in the egg roll wrapper. Once you’ve got the hang of it, you can experiment with different ingredients and seasonings to create your own unique egg roll recipe.
Equipment
- Bowl with 1 tablespoon cornstarch and water used to seal the egg rolls
Ingredients
Pork mixture
- 1/2 lb pork minced or ground
- freshly ground pepper about 3 turns of a pepper mill
- 1/2 tbsp soy sauce
- 1/2 tsp cornstarch
- 1/4 tsp sugar
Vegetable mixture
- 2 cloves garlic very finely minced
- 1 whole carrot shredded using a medium size gratered
- 1/4 green cabbage (head) shredded
- 2 tbsp grape seed oil separated
- 5 shiitake mushrooms chopped
- 1 tsp ginger fresh, grated
- 1 tsp chinese rice wine
- 1 tsp soy sauce
- 2 tsp rice wine
- 2 - 3 tsp soy sauce
- 1/4 tsp sugar
- salt and pepper
- 1 tsp sesame oil
- oil for frying
Instructions
- Begin the preparation by marinating the filling. In a mixing bowl, combine all the ingredients for the ground pork, and let it marinate for about 10 minutes.
- Grate the vegetables and the mushrooms.
- Coat a wok or a large frying pan with the grape seed oil on medium high heat. Add the pork, and fry till the color changes. Remove the pork from the wok to a plate and set aside.
- Add grape seed oil and the vegetables to the wok. Begin with ginger and garlic, follow with vegetables, strirring constantly.
- Once everything is fried and soft, add the sesame oil, rice wine, soy sauce, sugar, black pepper. Cook for one minute on low heat.
- Finally, add the pork back in and mix everything. Cook for another minute.
- Remove from the heat, and let it cool.
- Remove the extra moisture with paper towels.
- Spread the egg wraps on a flat surface and fill each one of them with one tablespoon of the filling.
- Roll and seal them with the cornstarch mixture.
- Cover the egg rolls with a clean, wet towel so that they do not dry out.
- Refridgerate for 4 hours before frying them in oil.
Nutrition
Ingredients
- 2 cups flour
- 1 large eggs beaten
- 1 tsp salt
- 1/2 cup water
Instructions
- In a mixing bowl, mix the flour and the salt.
- Add the egg and cold water to make a dough.
- Knead the dough to make it very smooth and elastic.
- Wrap the dough in a plastic wrap, and refrigerate for 20-30 minutes.
- Break the dough into 16 even pieces.
- Roll them finely into squares using a rolling pin.
- Make sure that the wraps are extremely thin.
- Keep them covered with a damp kitchen towel or plastic wrap to avoid drying until the wrap is completed.