Made this for Sunday football and it was a major hit! No leftovers!
Egg rolls, a beloved staple of Chinese-American cuisine, carry with them a captivating story that traces back to the culinary traditions of East Asia. Although their exact beginnings are still debated, these crispy creations stand as a testament to the rich blend of cultural influences that shaped them. Wrapped in a golden, crunchy exterior, each egg roll holds a hearty mix of cabbage, pork, and fragrant seasonings—symbolizing abundance and satisfaction. More than just a tasty appetizer, egg rolls reflect a journey of flavors that bridge continents and traditions, appealing to home cooks who enjoy preparing and sharing time-honored dishes.
How to Make Authentic Chinese Egg Rolls: Step-by-Step Instructions
| Quantity | Ingredient |
|---|---|
| 12 | Egg roll wrappers |
| 1 pound | Ground pork |
| 2 cups | Shredded cabbage |
| 1 cup | Shredded carrots |
| 4 | Thinly sliced scallions |
| 2 cloves | Minced garlic |
| 1 tablespoon | Grated fresh ginger |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Oyster sauce |
| 1 teaspoon | Sesame oil |
| 1/4 teaspoon | White pepper |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Water |
| As needed | Vegetable oil, for frying |
Instructions:
- Prepare the Filling: In a large wok or skillet set over medium-high heat, cook the ground pork until browned and crumbly. Add cabbage, carrots, scallions, garlic, and ginger, then stir-fry for 3–4 minutes until the vegetables are tender.
- Season the Mixture: Add soy sauce, oyster sauce, sesame oil, and white pepper. Stir well and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
- Make the Sealing Slurry: In a small bowl, combine cornstarch and water to create a paste for sealing the wrappers.
- Assemble the Rolls: Place a wrapper on a flat surface with one corner facing you. Spoon some filling near the center, fold the bottom corner over the filling, tuck in the sides, roll tightly, and seal the edge with the slurry.
- Fry Until Golden: Heat oil to 350°F (175°C) in a deep pan or fryer. Fry the egg rolls in batches until golden brown and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
