Why I Love This Recipe
Ingredients You'll Need
50 egg roll wrappers (Spring/, about 2 packages, defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight)
1 tbsp cornstarch (or flour mixed with ¼ cup of cool water to seal egg roll)
oil (for frying)
1 lb ground pork
1 tbsp soy sauce
1 tsp cornstarch
1/4 tsp sugar
ground black pepper (freshly)
21/2 cloves garlic (very finely minced)
1/2 head cabbage (about 11 ounces)
3 carrots (shredded)
1 tsp fresh ginger (grated)
10 shiitake mushrooms (fresh, or dried black mushrooms soaked overnight, stems discarded)
1 tbsp cooking oil (canola, vegetable, peanut)
1 tbsp chinese rice wine
1 tbsp soy sauce
1/4 tsp sugar
1/2 tsp salt
1 tsp sesame oil
ground black pepper (Freshly)
1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.
2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. 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. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.
Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.
4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.
NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
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