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
Calories: 95kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 164mg | Potassium: 96mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 18IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.3mg