Master the art of making Chinese Egg Rolls right in your kitchen with this straightforward recipe. These egg rolls are packed with a savory mixture of pork, cabbage, and aromatics, wrapped in a crispy shell. Perfect as a snack or side dish, they’re sure to be a hit at any gathering.
Ingredients:
- Ground pork: 1 lb
- Onion: 1 small, chopped fine
- Cabbage/coleslaw mix: 5 cups
- Oyster sauce: 1 tablespoon
- Ginger paste: 1 teaspoon
- Garlic: 3 cloves, minced or 1 teaspoon garlic powder
- Salt and pepper: to taste
- Egg roll wraps: 15
- Oil for frying: about 1 quart
- Optional: scrambled and mashed eggs, 2
Directions:
- Sauté Aromatics: In a bit of oil, sauté onions until tender.
- Cook Pork: Add pork and cook until browned.
- Flavor Base: Mix in garlic, ginger, salt, pepper, and oyster sauce, letting flavors combine.
- Add Cabbage: Incorporate cabbage, cooking briefly to maintain some crunch.
- Wrap: Spoon filling onto egg roll wrappers, roll tightly, sealing edges with water.
- Fry: Heat oil to 350-360°F. Fry egg rolls until golden, ensuring they are sealed to avoid greasiness.
- Serve: Enjoy with homemade or store-bought duck sauce.
Conclusion and Tips: These egg rolls are a delightful treat, crispy on the outside with a juicy, flavorful filling. For a unique dipping sauce, mix apricot jam with a touch of corn syrup and water, adding a hint of ginger for an extra flavor kick. Remember, the key to non-greasy egg rolls is hot oil and well-sealed wrappers.