Egg Rolls
CookinglankaThis recipe for egg rolls asks for a filling of pork, cabbage, and carrots that is infused with ginger and garlic. A store-bought egg roll wrapper is filled with the filling, sealed with flour paste, and deep-fried in hot peanut oil until it is perfectly crispy.
Ingredients
- 40 frozen egg roll or spring roll wrappers , (8"x8"), thawed*
- 3 oz vermicelli rice noodles , (Chinese angel hair rice sticks)
- 1 lb ground pork
- 8 oz mushrooms, brown or white
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 4 cups green cabbage, thinly sliced
- 2 tsp salt, or to taste, (divided)
- 1/2 tsp black pepper, or to taste
- 1 1/2 Tbsp soy sauce
- 1 tsp sesame oil
- Peanut oil or Canola Oil for frying, (2-3 inches of oil)
- 1 egg, (beaten) for sealing eggrolls
Instructions
- After placing the noodles in a big heatproof dish, cover them with boiling hot water. Using forks, separate the noodles, then let them rest for five to seven minutes to become tender. Drain well after rinsing with cold water to calm them down. Transfer the rice noodles to a large mixing bowl after chopping them into 1-inch pieces on a cutting board.
- A deep skillet should be set over medium-high heat. Season with 1/2 tsp salt after adding 1 Tbsp oil and sautéing the ground pork until cooked through. Move the noodles to the mixing bowl.
- Add the diced onions, shredded carrots, sliced mushrooms, and 2 tablespoons oil to the same skillet. After 5–6 minutes of sautéing until softened, add 4 cups of cabbage and continue to sauté until it wilts, which should take about 2 minutes. Add the noodles to the mixing bowl after seasoning with 1/2 tsp salt.
- Add 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil to the egg roll mixture. Now that the filling is cooked through, taste it and adjust the flavor. If there is extra liquid in the filling, drain it.
- Place one egg roll wrapper in a diamond form on a spotless surface after peeling it back. To prevent the leftover egg roll wrappers from drying out, keep them covered with a moist paper towel. Cover the bottom third of the wrapper with 1/4 cup of the filling.
- Tuck the bottom corner beneath the filling after folding it over. Tightly roll in the middle, fold in the sides, roll again, delicately brush the last flap with beaten egg, and then roll to seal. Continue with the remaining egg rolls. To prevent drying out, keep the made egg rolls covered with plastic wrap.
- Heat oil to 350 degrees Fahrenheit in a fryer or Dutch oven. Fry five to seven egg rolls at a time for five to six minutes, or until crispy and golden brown. When the egg rolls are in the oil, they should sizzle. When frying, maintain the oil's temperature between 340 and 350 degrees Fahrenheit. Before serving with your preferred sauce, move to a wire rack and let cool for 15 minutes.