Ingredients with Measurements:
- 1 package of egg roll wrappers (12-16 count)
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped green onions
- 2 cloves minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a wok or deep frying pan, heat 2 inches of vegetable oil over medium-high heat.
2. In a separate bowl, mix together the ground pork, shredded carrots, shredded cabbage, chopped green onions, minced garlic, soy sauce, oyster sauce, cornstarch, water, and black pepper.
3. Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon 2-3 tablespoons of the pork mixture onto the center of the wrapper.
4. Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
5. Fold the left and right corners of the wrapper towards the center, forming an envelope shape.
6. Roll the wrapper tightly towards the top corner, sealing the edges with a dab of water.
7. Repeat with the remaining egg roll wrappers and filling.
8. Once the oil is hot, carefully place the egg rolls in the oil, frying in batches of 3-4 at a time.
9. Fry the egg rolls for 3-4 minutes on each side, or until golden brown and crispy.
10. Use a slotted spoon or spider strainer to remove the egg rolls from the oil, placing them on a paper towel-lined plate to drain excess oil.
11. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 12-16 egg rolls.
Nutritional information:
Calories per serving: 200
Total fat: 12g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 300mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Shredded zucchini or bell peppers can be substituted for the shredded carrots and cabbage.
- Hoisin sauce can be substituted for the oyster sauce.
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Use spring roll wrappers instead of egg roll wrappers for a lighter option.
- Make vegetarian egg rolls by omitting the ground pork and adding more vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying the egg rolls to ensure they cook evenly and become crispy.
- Don't overfill the egg roll wrappers to prevent them from bursting during frying.
- Use a slotted spoon or spider strainer to remove the egg rolls from the oil to prevent them from breaking apart.
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:
Arrange the egg rolls on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, and cilantro.
Pairings:
Serve with sweet chili sauce, soy sauce, or plum sauce for dipping.
Suggested side dishes:
- Fried rice
- Stir-fried vegetables
- Wonton soup
Troubleshooting advice:
- If the egg rolls are greasy, the oil may not be hot enough or the egg rolls may have been fried for too long.
- If the egg rolls burst during frying, they may have been overfilled or the wrapper may have been too thin.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Use a thermometer to check the oil temperature and avoid overheating the oil.
Food history:
Pai Ti Egg Rolls are a popular Chinese-American appetizer that originated in the United States in the 1930s.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Chinese