Egg Rolls
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Category
American Chinese
Ingredients
-
30-40 egg roll sheets
- 7 ounces of ground pork
- 5.5 ounces of peeled shrimp
- 1 cup of shredded cabbage
- 1 cup of shredded carrot
- 1 cup of leek
- 1 cup of chives
- 2 cups of glass noodles
- 1 cup of bean sprouts
- 2 medium size eggs
- 2.5 tbsp of soy sauce
- 2 tbsp of oyster sauce
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 2 tsp of sesame oil
- 1/4 tsp of salt or to taste
- 2 tsp of sugar
- 1 tbsp of hot water
- 1 tbsp of fish sauce
- 1 tbsp of lime juice
- 2 small hot chilies
- 1 clove of grated garlic
THE FILLING:
THE SEASONING:
THE DIPPING SAUCE:
Directions
Fried Egg Rolls:
2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips because you don’t want to take a bite and pull out all the fillings. That will be embarrassing).
For the meat, I am using ground pork and some shrimp. The shrimp just roughly cut into small chunks. You can use different types of meat (beef, chicken if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.
- Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.
- Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.
- Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.
- Before we started rolling, scramble one egg. We will use that to seal the egg roll.
- Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).
- Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.
- Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.
- I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.
- Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.
