Introduction
Egg rolls are a beloved dish that brings together a delightful mix of flavors and textures. Whether enjoyed as an appetizer, snack, or part of a larger meal, they are a versatile and satisfying treat. Making egg rolls at home allows you to customize the filling, control the ingredients, and enjoy the freshest possible version of this classic dish. With a little practice, you can master the art of rolling and frying to create perfectly crispy egg rolls every time.
Ingredients
To make egg rolls, you’ll need egg roll wrappers, ground pork, shredded cabbage, shredded carrots, thinly sliced scallions, minced garlic, finely grated ginger, soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, water, and vegetable oil for frying. These ingredients come together to create a filling that is savory, slightly sweet, and packed with umami. The wrappers provide a crispy exterior, while the cornstarch slurry ensures they stay sealed during frying.
Instructions
Begin by heating a skillet or wok over medium-high heat and cooking the ground pork until it’s no longer pink, breaking it into small pieces as it cooks. Add the shredded cabbage, carrots, scallions, garlic, and ginger, stir-frying until the vegetables soften. Stir in the soy sauce, oyster sauce, sesame oil, and white pepper, cooking for an additional two minutes before removing the mixture from the heat to cool.
While the filling cools, prepare the cornstarch slurry by mixing cornstarch and water. This will act as the glue to seal the egg roll wrappers. Place a portion of the filling onto each wrapper, fold the sides inward, and roll tightly, sealing the edge with the slurry. Heat vegetable oil in a deep pan or fryer to 350°F (175°C) and fry the egg rolls in batches until they turn golden brown, about two to three minutes per side. Drain them on paper towels to remove excess oil before serving.
How to Make
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