Chris' Recipes

Bon Appetite!

Chinese Egg Rolls

Written By: Chris - Apr• 06•15

Egg Rolls are one of our favorites!  In American Chinese cuisine, an egg roll is a savory dish typically served as an appetizer. It is similar in concept to what is commonly known as Spring roll in Asia but is made with flour dough wrap instead of the rice and is fried or baked resulting in a crispy product.  Egg rolls are usually stuffed with pork, shrimp, or chicken, (or a combination of all; like mine) adding cabbage, carrots, and other vegetables, and then fried.

This recipe makes a pretty good sized batch, but that’s no problem since I’ve found that they freeze nicely.  Simply freeze leftovers in airtight containers and reheat them in the oven or toaster oven.  I prefer them served with a sweet and sour dipping sauce!

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Ingredients:

Egg roll Wraps (I used 18 oz. Twin Dragon)
1/2 lb Pork, ground
1 Chicken Breast, ground or chopped fine
8 Jumbo Shrimp, cooked and chopped
2 Tablespoons Fresh Ginger, grated fine
2 Garlic Cloves, pressed
1/4 Cup Soy Sauce
1- 2 Tablespoon Sesame Oil
1 Tablespoon Sugar
1 – 2 Tablespoons 5 Spice
Salt & Pepper, to taste
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix ( not quite the whole bag)
2 Green Onions, chopped fine
1 Egg, beaten with a dash of Water
Sunflower Oil (for frying)

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Brown chicken and pork with a small amount of oil over medium heat.

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Continue to turn and add the garlic and the fresh grated ginger, cooking until both meats are no longer pink in the center.  Drain any access fat.

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Season with salt and pepper and mix in the five spice.  Stir in the cooked shrimp.  Remove from heat and set aside.

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Bring a pot of water to a boil.  Add the cabbage mixture into the boiling water; cover and cook for about two minutes and then drain.  Allow the excess water from the vegetables because if the filling is too wet, you will end up with soggy egg rolls.

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Mix salt, sugar, soy sauce and sesame oil and add it to the meat mixture while stirring and combining completely before tossing with the cabbage and green onions.  I love this premium soy sauce.  It is less salty and has the best flavor! 

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Preparing the egg rolls is basically very similar to the method you’d use to wrap a burrito. Just add a thin layer of egg wash to the top to make sure it stays sealed.  Start by laying the wraps in front of you so that it looks like a diamond.  Place about three or four tablespoons of the filling mixture into the center of egg roll wrapper.

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Fold the bottom point up over filling and roll upward as tight as you can.  Then fold in both the right and left points and brush top point with a little egg before finishing rolling.  Set aside; lining them up on a lightly floured surface and repeat continuing the assembling until you run out of ingredients.

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You can use a deep fryer, but I prefer to pan fry.  Heat the oil to 325 degrees.  You don’t need much; just enough so that you can crisp up the egg rolls.  Carefully place a single layer of egg rolls into the oil, and fry them, turning often until all sides are cooked and lightly golden brown.

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Be sure to keep turning them; moving on all sides to make sure they fry evenly.  I use a tongs to hold the rolls and brown the ends too.

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Set aside on paper towels to absorb any access oil.  Serve warm with your preferred dipping sauce!

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We enjoyed these with a wonderful Huge Bear Sauvignon Blanc!  They are delicious with Red wine as well!

Enjoy!
Cheers!
~Chris

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