Chinese Pork Egg Rolls
Hey there, fellow food enthusiasts! Today, I am thrilled to share with you a recipe that brings the authentic flavors of China right to your plate. Get ready to indulge in the irresistible Chinese Pork Egg Rolls. As a passionate food blogger and experienced chef with a wealth of culinary expertise, I am here to guide you on a culinary journey that will leave you craving for more. So, let's dive into the world of Chinese cuisine and discover the art of creating these crispy, savory delights!
Equipment
- 1 large frying pan
- 1 mixing bowl
- 1 plate
- paper towels
Ingredients
- 10 large egg roll wrappers
- 1 tablespoon cornstarch mixed in water to seal the egg rolls
- Oil for frying
Pork filling ingredients
- 1 pound ground pork
- Freshly ground black pepper
- 1 tablespoon soya sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon white sugar
Vegetable mix ingredients
- 3 garlic cloves very finely minced
- 2 medium-sized carrots shredded
- 1/2 green cabbage shredded
- 10 shiitake mushrooms
- 2 teaspoons fresh ginger grated
- 2 teaspoons Chinese rice wine
- 4 teaspoons soya sauce divided
- 4 tablespoons grapeseed oil divided
- 4 teaspoons rice wine
- 1/2 teaspoon sugar
- Salt and black Pepper
- 2 teaspoons sesame oil
Instructions
- Begin the preparation by marinating the filling. In a mixing bowl, combine all the ingredients for the ground pork, and let it marinate for 10 minutes.
- Grate the vegetables and dice the mushrooms.
- Coat a wok or a large frying pan with the grape seed oil on medium-high heat. Add the pork, and fry till the color changes. Remove the pork from the wok to a plate and set aside.
- Add grapeseed oil and the vegetables to the wok. Begin with ginger and garlic, and follow with vegetables, stirring constantly.
- Once everything is fried and soft, add the sesame oil, rice wine, soya sauce, sugar, and black pepper. Cook for one minute on low heat.
- Finally, add the pork back in and mix everything. Cook for another minute.
- Remove from heat, and let it cool.
- Try and remove the extra moisture with paper towels.
- Spread the egg wraps on a flat surface. Fill each of them with 1 to 1 1 1⁄2 tablespoons of the filling.
- Roll and seal them perfectly using the water and corn starch mixture.
- Once done, cover the egg rolls with a clean, wet towel so that they do not dry.
- Refrigerate for 4 hours before frying them in oil. Serve with plum sauce or orange dipping sauce (recipes follows).
Video
Notes
Rolling the egg rolls can be both exciting and challenging. First, place an egg roll wrapper on a clean surface, positioning it like a diamond shape with one corner facing you. Spoon a generous amount of the pork filling onto the lower portion of the wrapper. Fold the bottom corner over the filling, tucking it snugly. Then, fold the left and right corners towards the center, forming an envelope shape. Gently roll the wrapper away from you, sealing the top corner with a dab of water. Repeat this process until all the egg rolls are assembled. This technique will ensure that your egg rolls have a tight seal and hold their shape during frying.