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Egg Rolls (Best Recipe Ever) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
50 spring/egg roll wrappers (about 2 packages),
1 Tbsp. cornstarch (or flour) mixed with ¼ cup of cool water
Oil, for frying
FOR THE GROUND PORK
1 pound ground pork
1 Tbsp. soy sauce
1 tsp. cornstarch
1/4 tsp. sugar
freshly ground black pepper
FOR THE VEGETABLES
2 to 3 cloves garlic, very finely minced
1/2 head of cabbage
3 carrots, shredded
1 tsp. grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 Tbsp. cooking oil
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1/4 tsp. sugar
1/2 tsp. salt
1 tsp. sesame oil
black pepper
Directions:
Directions:
Defrosted egg roll wrappers unopened at room temperature for 45 minutes or in the refrigerator overnight
To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and carrots and slice the mushrooms into thin strips. (pulse if using food processor for vegetables).

Heat oil in wok or pan. Add pork and cook 2-3 minutes until no longer pink. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Cook for one minute. Let cool for 15 minutes. Drain extra juices blotting with paper towel if needed

Wrapping eggrolls: See egg roll package for wrapping instructions. Use egg yolk to seal edge. IMPORTANT: Use small amount of filling for each egg roll - don't over fill. (slender egg rolls, about 1.25" diameter). Be careful stacking the egg rolls because they may stick together. Keep wrappers covered with plastic wrap or damp cloth to prevent drying while making egg rolls. Fry immediately, refrigerate up to 4 hours or freeze for later.

Fry the egg rolls in 2 inches of 350°F oil. Cook for about 1 1/2 minutes until golden brown, turning once.
NOTE: To fry frozen egg rolls, do not defrost. Cook in oil for an additional 1 1/2 minutes.
Number Of Servings:
Number Of Servings:
50 egg rolls
Personal Notes:
Personal Notes:
*Be sure to buy the right egg roll shells. They are frozen and very thin. I have not found them any where but at a Chinese Market. But trust me it makes a huge difference.
* These egg rolls are also good without the pork in them.

 

 

 

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