Golden Brown Egg Rolls
Chinese egg rolls are a beloved snack that packs a punch of flavor and crunch. They’re not just a tasty treat; they represent a rich culinary tradition that combines various ingredients and techniques.
Ingredients
- 2 cups shredded cabbage
- 1 cup shredded carrots matchstick cut or shredded
- 0.5 cup bean sprouts optional
- 0.5 lb ground pork or shrimp, chicken, or tofu
- 2 cloves garlic minced
- 1 tsp ginger minced
- 2 tbsp soy sauce
- 1 tsp sesame oil optional
- 12 egg roll wrappers
- 1 egg beaten, for sealing
Instructions
Prepare the Filling
- In a large skillet, cook the ground pork (or chosen protein) over medium heat until browned. Drain excess fat.
- Add garlic, ginger, cabbage, carrots, and bean sprouts to the skillet. Cook until vegetables are softened, about 5 minutes.
- Stir in soy sauce and sesame oil. Taste and adjust seasoning as needed. Let the filling cool slightly.
Wrap the Egg Rolls
- Place an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of filling below the center.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with egg wash.
Cook the Egg Rolls
- For frying: Heat oil to 325°F (160°C) in a deep pot. Fry egg rolls in batches for 5-7 minutes until golden brown. Drain on paper towels.
- For baking: Preheat oven to 375°F (190°C). Brush egg rolls with oil and bake on a parchment-lined sheet for 15-20 minutes, flipping halfway.
Notes
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