Egg Rolls
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
20 egg rolls
- Serves:
- 20
ingredients
- 4 teaspoons vegetable oil
- 3 eggs, beaten
- 1 medium head cabbage, finely shredded
- 1⁄2 carrot, julienned
- 1 celery, julienned
- 1 cup dried mushroom, rehydrated and finly chopped
- 1 lb chinese barbequed pork, cut into matchsticks
- 2 green onions, thinly sliced
- 2 1⁄2 teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon monosodium glutamate (MSG)
- 1 (14 ounce) package egg roll wrappers
- 1 egg white, beaten
- oil, for fying
directions
- Heat 1 t. oil in a large skillet over medium heat and cook eggs without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side.
- Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage, carrot and celery cooking 2 minutes. Add mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes.
- Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
- Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point.
- Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white.
- Cover finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
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