Chinese Egg Rolls
Author: 
Recipe type: Appetizer
 
A wonderful Chinese egg roll recipe by Steamy Kitchen that I tried and love.
Ingredients
  • FOR ASSEMBLING EGG ROLLS:
  • 50 Spring/Egg Roll Wrappers (about 2 packages), defrosted and unopened (Note: defrost at room temperature for 45 minutes or in the refrigerator overnight)
  • 1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water
  • Oil, for frying
  • FOR MEAT FILLING:
  • 1 pound ground pork (or ground turkey, shrimp, Chinese sausage, crawfish etc.)
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • ¼ teaspoon sugar
  • freshly ground black pepper
  • for the vegetable portion of the filling:
  • 2 to 3 cloves garlic, very finely minced
  • ½ head of cabbage (about 11 ounces)
  • 3 carrots, shredded
  • 1 teaspoon grated fresh ginger (I used "nama shoga" (raw ginger) from the tube)
  • 10 fresh shiitake mushrooms (I used reconstituted dried mushrooms), stems discarded
  • 1 tablespoon cooking oil (I used canola)
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce
  • ¼ teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
Instructions
  1. Freshly ground black pepper
  2. Make filling. Combine all ingredients for meat filling. Marinate 10 minutes and set aside.
  3. Meanwhile, make vegetable filling: shred cabbage and carrots using a food processor (or by hand). Slice shiitake mushrooms into thin strips or dice in pulse mode in food processor (I chose the latter).
  4. In large pan (or wok), heat oil and cook pork until browned (2-3 minutes). Push pork to one side of pan, add garlic, cabbage, carrots, mushrooms, and ginger. Stir-fry (1 minute) until vegetables are tender.
  5. Add Chinese rice wine, soy sauce, sugar, salt, sesame oil and black pepper to the pan. Stir fry for another minute. Scoop out the filling onto a large baking pan, spread it out, and allow this to cool. Jaden recommends propping up the pan to allow all the juices to accumulate at one end to be discarded. Allow it to cool 15 minutes.
  6. Use paper towels to gently blot the filling to remove excess juice and/or oils.
  7. While assembling the egg rolls, keep the wrappers covered with plastic wrap to prevent them from drying out. (Do the same for egg rolls you've already assembled.) Use only 1 heaping tablespoon of filling per wrapper. Don't overstuff the wrappers because these egg rolls are meant to be long and skinny. NOTE: For detailed instructions on how to wrap these, refer to the photo collage in this post or please visit the Steamy Kitchen website.
  8. AGAIN, keep all unfried egg rolls tightly covered under plastic wrap so that they do not dry out. If stacking egg rolls, Jaden of Steamy Kitchen recommends using parchment paper to separate each stack of egg rolls to prevent them from sticking. Refrigerate up to 4 hours until ready to fry or freeze.
  9. Fill pot with 2 inches of cooking oil. Heat the oil to 350°F. Gently place the egg rolls (4 to 6 at a time) into the oil, turn occasionally. Fry for about 1½ minutes until golden. Place on wire rack to drain and cool. For frozen egg rolls, do not defrost. Add them to oil and cook for about 3 minutes.
Notes
Recipe compliments of Steamy Kitchen.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/01/26/chinese-egg-rolls/