Ingredients with Measurements:
- 1 package of egg roll wrappers
- 1 cup of Meigan Cai (preserved mustard greens), finely chopped
- 1 cup of ground pork
- 1/2 cup of shredded carrots
- 1/2 cup of shredded cabbage
- 1/4 cup of chopped green onions
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 1/4 cup of vegetable oil for frying
Special equipment needed:
- Wok or frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, mix together the ground pork, Meigan Cai, shredded carrots, shredded cabbage, green onions, garlic, soy sauce, oyster sauce, cornstarch, black pepper, and salt until well combined.
2. Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner, sealing the edges with a bit of water.
4. Repeat with the remaining egg roll wrappers and filling.
5. Heat the vegetable oil in a wok or frying pan over medium-high heat.
6. Once the oil is hot, carefully add the egg rolls to the pan, making sure not to overcrowd them.
7. Fry the egg rolls for 3-4 minutes on each side, or until golden brown and crispy.
8. Use a slotted spoon to remove the egg rolls from the pan and place them on a plate lined with paper towels to drain any excess oil.
9. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12 egg rolls
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 17g
- Protein: 6g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Shredded zucchini or bell peppers can be used instead of shredded carrots and cabbage.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood twist.
- Use spring roll wrappers instead of egg roll wrappers for a lighter option.
Tips and tricks:
- Make sure to seal the edges of the egg roll wrappers tightly to prevent the filling from leaking out during frying.
- If the oil is too hot, the egg rolls may cook too quickly and burn. Adjust the heat as needed.
- Serve the egg rolls immediately for the best texture and flavor.
Storage instructions:
- Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the egg rolls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the egg rolls on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
- Garnish with chopped green onions or cilantro for a pop of color and flavor.
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables or a simple salad would pair well with these egg rolls.
Troubleshooting advice:
- If the egg rolls are not crispy enough, try frying them for a bit longer or at a higher temperature.
- If the filling is too wet, add more cornstarch to help absorb the excess moisture.
Food safety advice:
- Make sure to cook the egg rolls to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Meigan Cai is a traditional Chinese preserved vegetable that has been used in cooking for centuries.
Flavor profiles:
- These egg rolls are savory and slightly salty, with a crispy exterior and a tender filling.
Serving suggestions:
- Serve as an appetizer or snack for a party or gathering.
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Region: Chinese