Egg Rolls

  

Homemade Egg Rolls begin with egg roll wrappers filled with a variety of veggies & ground pork, folded into a tubular form, and cooked till crispy golden brown. This is a popular appetizer offered at American Chinese restaurants.

 

Filling

Using a medium pan over medium heat, cook the ground pork. Cook, tossing periodically, until the pork is browned and crumbly, approximately five to seven minutes.

Combine the cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté the veggies for four to five minutes, or until tender. Cook for a further minute with the garlic & ginger.

 

Assembly

In a small dish, mix the cornstarch and water. Whisk until well blended, then put aside.

On a clean work area, arrange 15 egg roll wrappers.

Top each wrapper with ¼ cup of the pork mixture.

To roll, first lightly moisten the edges of the egg roll with the cornstarch mixture, then fold up the bottom corner to just cover the filling and roll once.

Second, fold the right and left corners of the wrapper into the middle, softly pushing to seal.  It should now resemble an open envelope.

Continue rolling until the filling is completely enclosed within the egg roll. Press to seal.

To fry in oil pour a couple of inches of canola oil into a deep saucepan. Preheat the oil to 365°F.

Alternating in groups of three or four, cook the egg rolls in the heated oil, rotating regularly, till golden brown and crispy, for approximately three minutes. Transfer from the oil then drain on paper towels. After frying each batch of egg rolls, make sure the temperature is restored to 365°F.

Pair with soy sauce, sweet and sour sauce, or chili sauce.