Mother's Famous Chinese Egg Rolls Recipe
"Once you make these egg rolls, you'll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket - they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!..."
INGREDIENTS
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50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
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1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
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Cooking oil, for frying
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FOR THE PORK
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1 pound ground pork
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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FOR THE VEGETABLES
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2 cloves garlic, very finely minced
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½ head of cabbage (about 11 ounces)
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3 carrots
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1 teaspoon grated fresh ginger
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10 fresh shiitake mushrooms, stems discarded
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1 tablespoon Chinese rice wine (or dry sherry)
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1 1/2 tablespoons soy sauce
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1/4 teaspoon sugar
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1 teaspoon sesame oil
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Freshly ground black pepper
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1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes.
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2. To a food processor, add the shiitake mushrooms. Pulse a few times until the mushrooms are finely chopped. Insert shredder disk (large holes) and shred the cabbage and carrots.
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3. Heat a wok or large saute pan over medium-high heat. Add just 1 tablespoon of cooking oil and swirl to coat. Add in the garlic and ginger and quickly stir-fry until fragrant. Add in the contents of the food processor (cabbage, carrots and shiitake
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4. Use your tongs to make a large, empty spot in the middle of the pan (push the vegetables aside), swirl in an additional 1 teaspoon of cooking oil. When hot, add in the ground pork. Cook the ground pork in the middle of the pan until beginning to t
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5. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another 1-2 minutes until the pork is cooked through.
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6. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet slightly to allow excess the moisture to drain to one end. Let cool for 15 minutes and then discard all of the accumulated juices.
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7. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled eg
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8. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, t
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NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
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