Description
These Authentic Chinese Egg Rolls are crispy, golden-fried appetizers filled with a savory mixture of ground pork, cabbage, carrots, and green onions, seasoned with soy sauce, garlic, ginger, and oyster sauce. Perfect as a snack or party appetizer, these egg rolls offer a deliciously crunchy exterior with a flavorful, tender filling.
Ingredients
Scale
Filling
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup green onions, chopped
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wraps and Assembly
- 10 egg roll wrappers
- 1 egg, beaten
- Oil for frying (about 2 inches in a pan)
Instructions
- Preheat Skillet: Heat a large skillet or wok over medium heat to prepare for cooking the filling components.
- Cook Pork: Add the ground pork to the skillet and cook it thoroughly, breaking it apart with a spatula until no pink remains.
- Drain Fat: Remove any excess fat from the skillet to avoid greasy filling, then transfer the cooked pork to a plate for later use.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger, sautéing for about 30 seconds until they release their fragrances.
- Add Vegetables: Incorporate the shredded cabbage, julienned carrots, and chopped green onions into the skillet.
- Cook Vegetables: Stir frequently and cook the vegetables for 4-5 minutes until they soften slightly but maintain some crunch for texture.
- Combine Pork and Vegetables: Return the cooked pork to the skillet and mix it with the vegetables thoroughly.
- Season Filling: Add soy sauce and oyster sauce to the skillet, stirring to coat all ingredients evenly.
- Final Seasoning: Season with salt and black pepper to taste, then cook for another 2 minutes to blend flavors well.
- Cool Filling: Remove the skillet from heat and let the filling rest and cool for at least 10 minutes, making it easier to handle during wrapping.
- Prepare Wrappers: Lay one egg roll wrapper on a flat surface with one corner pointing towards you to begin assembly.
- Add Filling: Spoon roughly 2 tablespoons of the cooled filling onto the lower third of the wrapper, ensuring not to overfill.
- Fold Wrapper: Fold the bottom corner of the wrapper up over the filling, then fold in both side corners snugly.
- Roll and Seal: Roll the wrapper tightly away from you, sealing the top corner with a bit of beaten egg to secure the roll.
- Repeat Wrapping: Continue wrapping the remaining egg rolls with the remaining filling and wrappers.
- Heat Oil: Pour about 2 inches of oil into a large pan or wok and heat it over medium-high heat until it reaches 350°F (175°C) for frying.
- Fry Egg Rolls: Carefully place a few egg rolls into the hot oil at a time, avoiding overcrowding. Fry, turning occasionally, until each roll is golden brown and crispy, about 4-5 minutes.
- Drain Egg Rolls: Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve the hot, crispy egg rolls immediately with your favorite dipping sauce for the best flavor and texture experience.
Notes
- Be sure to cool the filling before wrapping to prevent the wrappers from becoming soggy or tearing.
- Maintain oil temperature around 350°F to achieve crispy egg rolls without absorbing excess oil.
- Do not overcrowd the pan when frying to ensure even cooking and crispiness.
- Egg roll wrappers can be found in most Asian grocery stores or in the refrigerated section of some supermarkets.
- For a vegetarian version, substitute ground pork with tofu or finely chopped mushrooms.
