Ingredients with Measurements:
- 1 package of egg roll wrappers
- 1 pound ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 2 tablespoons Shacha sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Cooking thermometer
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned and no longer pink, about 5-7 minutes.
2. Add the shredded cabbage, shredded carrots, and chopped green onions to the skillet with the pork. Cook for another 5 minutes, stirring occasionally.
3. In a small bowl, mix together the Shacha sauce, soy sauce, and cornstarch. Pour the mixture over the pork and vegetables in the skillet. Stir to combine and cook for another 2-3 minutes until the sauce has thickened. Season with salt and pepper to taste.
4. Lay out an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
5. Fold the bottom corner of the wrapper up over the filling, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a bit of water.
6. Repeat with the remaining egg roll wrappers and filling.
7. Heat the oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.
8. Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
Makes 12 egg rolls
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 17g
Protein: 10g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork
- Any type of shredded vegetables can be used in place of cabbage and carrots
- Hoisin sauce can be used instead of Shacha sauce
Variations:
- Add chopped mushrooms or bell peppers to the filling
- Use spring roll wrappers instead of egg roll wrappers for a lighter option
- Serve with a dipping sauce made from Shacha sauce, soy sauce, and honey
Tips and tricks:
- Make sure to seal the egg rolls tightly to prevent the filling from leaking out during frying
- Don't overcrowd the fryer or pot when frying the egg rolls to ensure even cooking
- Serve the egg rolls immediately for the best texture and flavor
Storage instructions:
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the egg rolls in a 350°F oven for 10-15 minutes until heated through and crispy.
Presentation ideas:
Arrange the egg rolls on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish the platter with chopped green onions or cilantro.
Pairings:
Serve the egg rolls with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Vegetable fried rice
- Sesame noodles
- Chinese broccoli with oyster sauce
Troubleshooting advice:
- If the egg rolls are not crispy enough, increase the frying time by 1-2 minutes.
- If the egg rolls are too greasy, make sure the oil is at the correct temperature before frying.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 165°F to ensure it is safe to eat.
- Use a cooking thermometer to check the temperature of the oil before frying.
Food history:
Shacha sauce is a popular condiment in Taiwanese and Fujianese cuisine. It is made from soybean oil, garlic, shallots, and dried shrimp and is often used as a marinade or dipping sauce.
Flavor profiles:
The Shacha sauce adds a savory and slightly spicy flavor to the egg rolls, while the pork and vegetables provide a crunchy texture.
Serving suggestions:
Serve the egg rolls as an appetizer or as part of a larger meal.
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