Egg Roll
Egg Roll is a crispy, savory appetizer popular in Chinese cuisine, featuring a delectable filling of shredded cabbage, pork, and other vegetables, all tightly rolled in a thin wrapper and deep-fried to golden perfection.
Ingredients you will need
To create a delicious Egg Roll, select fresh ingredients that will harmonize to deliver its distinctive taste and texture. Here’s a list of what you’ll need:
- For the Filling:
- 1 lb ground pork (or chicken, shrimp, or a combination)
- 1 small head of cabbage, shredded
- 2 carrots, julienned
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- For the Egg Rolls:
- 1 package egg roll wrappers (about 20-25 count)
- 1 egg, beaten (for sealing wrappers)
- 4-6 cups vegetable oil (for deep frying)
- For Serving (Optional):
- Sweet and sour sauce
- Duck sauce
- Hot mustard
Step-by-step instructions
Follow these detailed steps to master the art of preparing Egg Rolls. Our instructions are designed to guide you through each stage, ensuring a delicious outcome every time.
- Prepare the Filling: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it apart as it cooks. Drain any excess fat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant. Add the shredded cabbage, julienned carrots, and bean sprouts. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Stir in the chopped green onions, soy sauce, oyster sauce (if using), sesame oil, and black pepper. Cook for another 2 minutes, then remove from heat and let the filling cool completely.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean, flat surface with a corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cooled filling in the center of the wrapper, forming a log shape. Fold the bottom corner up over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom up to the top corner. Before the final roll, brush the top corner with the beaten egg to seal it. Repeat with the remaining filling and wrappers.
- Fry the Egg Rolls: In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain and Serve: Using tongs, remove the fried egg rolls and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before serving. Serve hot with your favorite dipping sauces.
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests.
- Cool the Filling: It's crucial for the filling to be completely cool before wrapping. Hot filling can make the wrappers soggy and prone to tearing during frying.
- Don't Overfill: While it might be tempting, overfilling the wrappers can make them difficult to roll and more likely to burst during frying.
- Tight Rolling: Roll the egg rolls as tightly as possible to prevent oil from seeping in and making them greasy.
- Oil Temperature: Maintain a consistent oil temperature. If the oil is too hot, the wrappers will burn before the filling is heated through. If it's too cool, the egg rolls will absorb too much oil and become greasy.
- Storage: Uncooked egg rolls can be frozen for up to 3 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
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