Chinese Eggrolls

It has never crossed my mind to make homemade eggrolls. I guess for me eggrolls are part of the experience of eating at a Chinese restaurant. When I saw this recipe just in time for Superbowl, order well it seemed like a good time for a little adventure.

Jaden from the Steamy Kitchen stresses only using frozen eggroll wrappers and NOT the kind in the produce section of the grocery store. Which is exactly the kind I picked up because I failed to read the recipe completely. They were still delicious. They were not a lighter crispy eggroll, web more like the bumpy doughy kind; but still delicious. I used half of the filling to make the eggrolls and the other half of the filling to make wontons for wonton soup. You can even use some of the unused wrappers to make fried cream cheese wontons.

Source: Steamy Kitchen

My Mother’s Famous Chinese Egg Rolls Recipe

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon rice flour or cornstarch
¼ cup of cool water
Oil, for frying

1 pound ground pork
1 tablespoon soy sauce
1 teaspoon rice flour or corn starch
freshly ground black pepper

2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon cooking oil
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper

Filling: combine the ground pork, tablespoon soy sauce, teaspoon flour, and season with pepper. Marinate at least 10 minutes.

In the meantime, shred the cabbage and the carrots using your food processor or grater. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the liquid to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice.

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 egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

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, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

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.