Egg Roll

A thick wheat wrapper around a filling cooked and cooled first, fried until blistered.

Pork, Egg. Not vegetarian — contains pork.

Ingredients

• 12 egg roll wrappers
• 300 g pork shoulder, minced
• 400 g white cabbage, finely shredded
• 1 carrot, grated
• 4 spring onions, sliced
• 2 cloves garlic, chopped
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 1 tablespoon vegetable oil, for the filling
• 1 litre vegetable oil, for deep frying, which is poured off
• 1 egg, beaten, for sealing

Method

1. Fry the pork in the tablespoon of oil until it has lost its pink, then add the garlic, cabbage and carrot and cook 5 minutes until the cabbage has wilted and given up its water.
2. Keep cooking until the pan is DRY. Any liquid left will turn to steam inside the wrapper and burst it in the fryer.
3. Season with the soy sauce, sesame oil and pepper, stir the spring onions through, and spread the filling on a tray to COOL COMPLETELY. Warm filling softens the wrapper from the inside before it ever reaches the oil.
4. Lay a wrapper as a diamond, put two tablespoons of filling across the lower third, fold the bottom over, fold both sides in, and roll it up tightly. Brush the last corner with egg to seal.
5. Heat the oil to 175C and fry four at a time for 4 to 5 minutes, turning, until deep gold and blistered.
6. Drain on a rack rather than paper, so the underside stays crisp.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes