Appetizer > Asian > Chinese

Napa Cabbage Egg Rolls Recipe

Ingredients with Measurements:
- 1 head of Napa cabbage, shredded
- 1 carrot, shredded
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 package egg roll wrappers
- 1 egg, beaten
- Vegetable oil for frying

Special equipment needed:
- Large skillet
- Deep fryer or large pot for frying

Step-by-step instructions:

1. In a large skillet over medium-high heat, cook ground pork until browned and cooked through. Drain excess fat.
2. Add onion, garlic, and ginger to the skillet and cook until fragrant, about 2 minutes.
3. Add shredded Napa cabbage and carrot to the skillet and cook until wilted, about 5 minutes.
4. Add soy sauce, oyster sauce, and sesame oil to the skillet and stir to combine.
5. Remove skillet from heat and let filling cool to room temperature.
6. To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you.
7. Place 2 tablespoons of filling in the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides.
9. Brush the top corner with beaten egg and roll the wrapper tightly.
10. Repeat with remaining wrappers and filling.
11. Heat vegetable oil in a deep fryer or large pot to 350°F.
12. Fry egg rolls in batches until golden brown, about 3-4 minutes per batch.
13. Remove egg rolls from oil and drain on a paper towel-lined plate.
14. Serve hot with dipping sauce of your choice.


Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes 12 egg rolls

Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 20g
Protein: 8g

Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Regular cabbage can be substituted for Napa cabbage.
- Shredded zucchini or squash can be substituted for shredded carrot.

Variations:
- Add chopped water chestnuts or bamboo shoots to the filling for added crunch.
- Use spring roll wrappers instead of egg roll wrappers for a lighter option.
- Make vegetarian egg rolls by omitting the ground pork and using vegetable broth instead of oyster sauce.

Tips and tricks:
- Make sure the filling is completely cooled before assembling the egg rolls to prevent the wrappers from becoming soggy.
- Use a slotted spoon or spider to remove the egg rolls from the oil to prevent excess oil from sticking to them.
- Serve with a sweet chili sauce or soy sauce for dipping.

Storage instructions:
Egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, preheat oven to 350°F and bake egg rolls for 10-12 minutes, or until heated through.

Presentation ideas:
Arrange egg rolls on a platter with dipping sauce in the center.

Garnishes:
Garnish with chopped scallions or cilantro.

Pairings:
Serve with steamed rice or noodles.

Suggested side dishes:
- Asian slaw
- Stir-fried vegetables
- Miso soup

Troubleshooting advice:
- If the egg rolls are too greasy, try frying them at a slightly lower temperature.
- If the filling is too wet, try draining excess liquid before assembling the egg rolls.

Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F.
- Use a thermometer to ensure the oil is at the correct temperature before frying.

Food history:
Egg rolls are a popular Chinese-American dish that originated in the United States in the early 20th century.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve as an appetizer or as part of a larger meal.

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Region: Chinese

Taste: Savory, Tangy, Crispy, Crunchy, Umami