Ingredients with Measurements:
- 1 package of egg roll wrappers (12 count)
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large skillet, cook the ground pork over medium-high heat until browned and cooked through. Drain any excess fat.
2. Add the shredded carrots, cabbage, and green onions to the skillet with the pork. Cook for 2-3 minutes until the vegetables are slightly softened.
3. In a small bowl, whisk together the soy sauce, sesame oil, garlic, ginger, cornstarch, and water. Pour the mixture over the pork and vegetables in the skillet. Stir to combine and cook for an additional 2-3 minutes until the sauce has thickened.
4. Remove the skillet from the heat and let the filling cool to room temperature.
5. Lay an egg roll wrapper on a clean work surface with one corner facing you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
6. Fold the bottom corner of the wrapper up over the filling, then fold the sides in towards the center. Roll the wrapper up tightly, sealing the top corner with a bit of water.
7. Repeat with the remaining egg roll wrappers and filling.
8. Heat vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes 12 egg rolls
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 19g
Protein: 9g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Shredded zucchini or bell peppers can be used instead of carrots or cabbage
- Tamari or coconut aminos can be used instead of soy sauce
- Canola or peanut oil can be used instead of sesame oil
Variations:
- Add diced water chestnuts or bamboo shoots to the filling for extra crunch
- Use spring roll wrappers instead of egg roll wrappers for a lighter option
- Serve with sweet chili sauce or soy sauce for dipping
Tips and tricks:
- Make sure the filling is cooled completely before rolling the egg rolls to prevent the wrappers from becoming soggy.
- Use a pastry brush to brush a bit of water onto the edges of the egg roll wrappers to help seal them shut.
- Don't overcrowd the fryer or pot when frying the egg rolls to ensure they cook evenly.
Storage instructions:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat egg rolls in a 350°F oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Arrange the egg rolls on a platter with a side of dipping sauce and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the egg rolls are not crispy enough, try frying them for an additional minute or two.
- If the egg rolls are too greasy, let them drain on a paper towel-lined plate for a few minutes before serving.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a thermometer to check the temperature of the oil when frying to prevent it from overheating and causing a fire.
Food history:
Mi San Dao Egg Rolls are a popular Chinese-American dish that originated in San Francisco in the early 20th century. They are typically filled with a mixture of ground pork, cabbage, and carrots and fried until crispy.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as an appetizer or as part of a larger meal.
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