Chinese Egg RollsFrom krumkake 8 years ago
- 2 pounds unseasoned ground pork shopping list
- 1 tablespoon peanut oil shopping list
- ½ head cabbage, shredded finely shopping list
- 6 stalks celery, sliced very thin shopping list
- 2 bunches green onions, diced shopping list
- 1 can water chestnuts, diced finely shopping list
- optional: shredded carrots, diced bamboo shoots, diced mushrooms, anything you like in your egg rolls shopping list
- 1 cup cooked fresh shrimp, chopped (optional, but a really nice addition) shopping list
- 4 tablespoons soy sauce shopping list
- 1 teaspoon garlic salt shopping list
- ½ teaspoon Chinese 5 spice shopping list
- 1/8 teaspoon ginger shopping list
- about 18 egg roll wrappers shopping list
- plenty of peanut oil for frying shopping list
- 1 egg white, beaten, for sealing wrappers as you assemble them shopping list
How to make it
- In large skillet, cook pork until done; drain well.
- Add peanut oil and veggies; stir-fry until veggies are tender-crisp.
- Drain the skillet well. This is important because the egg rolls will be soggy if the filling ingredients are not drained sufficiently. I’ve taken a few layers of paper towels and pressed down on the filling mixture to absorb excess moisture.
- Add shrimp, soy and seasonings; mix well - taste and adjust seasonings to your likes.
- Cool filling enough to allow you to handle it easily.
- To assemble the egg rolls:
- With one corner point of egg roll wrapper pointing towards you, place about ½ cup filling across center of wrapper horizontally.
- Fold over wrapper point (the one pointing towards you) to cover the filling.
- Fold in the right and left points to seal in the filling at the edges, then continue to roll it tightly towards the bottom point.
- Just before reaching the bottom point, brush inside of the wrapper with some beaten egg white and press to seal the wrapper as you finish rolling it up.
- Place egg rolls, seam side down, on paper toweling until ready to fry.
- Deep fry egg rolls in peanut oil at 350 to 375 degrees, just 2 or 3 at a time (depending on the size of your deep fryer), until golden brown, turning the rolls once.
- If you do not have a deep fryer, use a heavy pan and fill it about 5 inches deep with oil, using a candy thermometer to gauge the heat.
- Drain deep-fried rolls very well on paper toweling.
- Serve immediately, with duck sauce or sweet and sour sauce, and some Chinese mustard for “heat”.
- NOTE: These freeze very well. The egg rolls that you want to freeze should only be partially deep fried (until just very lightly browned), then drained and patted as dry as possible, and cooled thoroughly. Before re-heating, thaw them completely and then deep fry until golden brown, or place on a rack on a cookie sheet and bake at 400 degrees about 20 minutes, turning once. I’ve always used the oven method.
People Who Like This Dish 25
The Cookkrumkake Chicago Suburbs, IL
The Rating4 people
I love egg rolls and have been sorely disappointed with take-out greasy soggy ones lately. This will be a great version to try at home, thanks Krum. (your kind words of encouragement were very nice, too, dear).notyourmomma in South St. Petersburg loved it
I've been looking for a good eggroll recipe & this looks like I found it. Can't wait to try it out. 555+++brianna in loved it
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