Ingredients with Measurements:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package egg roll wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs for removing egg rolls from oil
Step-by-step instructions:
1. In a large bowl, mix together ground pork, shredded carrots, shredded cabbage, chopped green onions, minced garlic, soy sauce, oyster sauce, sugar, salt, and black pepper until well combined.
2. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place a heaping tablespoon of the pork mixture in the center of the wrapper.
3. Fold the corner closest to you over the filling, tucking it in tightly. Fold in the sides of the wrapper and continue rolling until the egg roll is sealed. Brush the top corner of the wrapper with beaten egg to seal.
4. Repeat with remaining egg roll wrappers and filling.
5. Heat oil in a deep fryer or large pot to 350°F.
6. Carefully place egg rolls in the hot oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon or tongs to remove egg rolls from the oil and place on a paper towel-lined plate to drain excess oil.
7. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes approximately 12 egg rolls.
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 17g
Protein: 9g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Other vegetables such as bean sprouts, mushrooms, or bell peppers can be added or substituted for the shredded carrots and cabbage.
- Hoisin sauce can be substituted for oyster sauce.
Variations:
- Add cooked rice noodles to the filling for added texture.
- Make vegetarian egg rolls by omitting the meat and adding more vegetables or tofu.
- Make spicy egg rolls by adding chili flakes or hot sauce to the filling.
Tips and tricks:
- Make sure to seal the egg rolls tightly to prevent filling from leaking out during frying.
- Do not overcrowd the fryer or pot with too many egg rolls at once, as this can lower the oil temperature and result in soggy egg rolls.
- Serve with a sweet and sour dipping sauce or spicy mustard sauce for added flavor.
Storage instructions:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat egg rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the egg rolls on a platter and garnish with chopped green onions or cilantro.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Kai Kwan Egg Rolls pair well with fried rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Fried rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
If the egg rolls are too greasy, try frying them at a slightly lower temperature or draining them on a paper towel-lined plate for a few extra minutes.
Food safety advice:
Make sure to cook the egg rolls to an internal temperature of 165°F to ensure that the pork is fully cooked.
Food history:
Kai Kwan Egg Rolls are a popular street food in Thailand, typically filled with ground pork, vegetables, and spices.
Flavor profiles:
Kai Kwan Egg Rolls are savory and slightly sweet, with a crispy exterior and tender filling.
Serving suggestions:
Serve Kai Kwan Egg Rolls as an appetizer or snack.
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