MOTHER'S FAMOUS CHINESE EGG ROLLS RECIPE RECIPE - (4.7/5)
Provided by dkanon
Number Of Ingredients 22
Steps:
- To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. 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. Drain the fat and 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, sugar, 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 moisture 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. Now, you're ready to wrap (see photos for instructions on how to wrap). 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.
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Beza Alemu
[email protected]Overall, these egg rolls were just okay. I think I would try a different recipe next time.
Voice Of Riyad
[email protected]These egg rolls were a bit greasy for my taste. I think I would drain the filling more next time.
Ram Lal
[email protected]The egg roll wrappers were too thick for my taste. I think I would use a thinner wrapper next time.
Joann Benjamin
[email protected]These egg rolls were a bit bland for my taste. I think I would add more spices next time.
HAKIM MOHAMMED
[email protected]I love these egg rolls! They're so easy to make and they always turn out perfect. I love the crispy egg roll wrappers and the flavorful filling.
Sophia Longobardi
[email protected]These egg rolls are amazing! The filling is so flavorful and the egg roll wrappers are so crispy. I highly recommend this recipe.
LoR
[email protected]I made these egg rolls for my family and they loved them! They were easy to make and tasted great. I will definitely be making them again.
Gumshad Alee
[email protected]These egg rolls were so good! The filling was flavorful and the egg roll wrappers were crispy. I will definitely be making these again.
Sherry Hinojosa
[email protected]I've made these egg rolls several times now and they always turn out perfect. The recipe is easy to follow and the results are always delicious. I love that I can make them ahead of time and freeze them for later.
christina bogues
[email protected]These egg rolls were a hit at my party! Everyone loved them and couldn't stop raving about how delicious they were. The filling was perfectly seasoned and the egg roll wrappers were crispy and golden brown.