Egg Rolls

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Servings: 8 large egg rolls (Serves 4)

Country of Origin

Chinese-American Diaspora

Description

The heavy, comforting cornerstone of Chinese-American restaurant appetizers. Distinct from thinner spring rolls, these feature a thick, egg-infused wheat flour wrapper packed with a hearty filling of savory shredded cabbage, carrots, and seasoned ground pork, deep-fried until the skin erupts into a beautifully bubbled, thick, shatteringly crisp crust.

Presentation & How It's Eaten

Served hot, often sliced in half diagonally to reveal the colorful, steaming interior cabbage and meat fillings. They are eaten with your fingers, heavily dipped into hot mustard or sweet duck sauce.

Ingredients

• 8 large, thick egg roll wrappers

• 200g (7 oz) ground pork

• 3 cups green cabbage (shredded)

• 1 medium carrot (julienned thin)

• 2 cloves garlic (minced)

• 1 egg (beaten, for wrapper glue)

• Vegetable oil (for deep-frying)

The Savory Filling Sauce:

• 1.5 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1/2 tsp five-spice powder

• 1/2 tsp sugar

• 1 tsp cornstarch

Step-by-Step Directions

1. Sauté Meat & Veggies: Heat 1 tablespoon of oil in a skillet over high heat. Brown the ground pork completely, breaking it into fine crumbles. Add the minced garlic, shredded cabbage, and carrots, stir-frying for 3 minutes until wilted.

2. Thicken Filling: Stir in the oyster sauce, light soy sauce, five-spice powder, sugar, and cornstarch. Cook for 1 minute until any liquid completely thickens into a glaze. Transfer filling to a wide plate and let it cool completely.

3. Position Wrapper: Lay a thick egg roll wrapper flat on your counter in a diamond orientation. Place 1/3 cup of the cooled filling in a neat horizontal log across the center.

4. Fold and Envelope: Lift the bottom corner up tightly over the filling. Fold the left side corner and the right side corner tightly straight inward over the center, creating a neat, straight-sided envelope shape.

5. Roll and Glue: Roll the package upward tightly. Brush the top exposed corner of the diamond with your beaten egg wash glue and roll completely to press and seal the edge shut securely. Repeat for all 8 pieces.

6. Deep-Fry Bubble Crust: Heat 2.5 inches of vegetable oil in a deep pot to 350°F (175°C). Slide the egg rolls in gently. Fry for 4 to 5 minutes, turning them over occasionally, until the thick wrapper puffs up with distinct little bubbles and turns a deep, crunchy golden-brown. Drain on paper towels and serve hot.

Cooking Tips

• A Tight Roll is Crucial: Roll the egg rolls as tightly as humanly possible without ripping the wrapper. Loose rolling leaves internal gaps where frying oil can enter and pool, resulting in a greasy, heavy interior rather than a clean, light, and shatteringly crisp bite.

Nutrition Facts

(Estimated per serving, 2 rolls per person)

• Calories: ~290 kcal

• Total Fat: 14g

• Saturated Fat: 3g

• Cholesterol: 45mg

• Sodium: ~540mg

• Total Carbohydrates: 28g

• Dietary Fiber: 2g

• Sugars: 2g

• Protein: 12g