Ingredients with Measurements:
- 1 package of egg roll wrappers
- 1 pound ground pork
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup sweet chili sauce
- 1/4 cup water
- 1 tablespoon vegetable oil
Special equipment needed:
- Deep fryer or large pot for frying
- Thermometer for checking oil temperature
Step-by-step instructions:
1. In a large skillet, heat vegetable oil over medium-high heat. Add ground pork and cook until browned, breaking up any large chunks with a wooden spoon.
2. Add shredded cabbage, carrots, and green onions to the skillet and cook for 2-3 minutes until vegetables are tender.
3. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, sweet chili sauce, and water until smooth.
4. Pour the sauce over the pork and vegetables in the skillet and stir to combine. Cook for an additional 2-3 minutes until the sauce has thickened and coated the pork and vegetables.
5. Remove the skillet from heat and let the filling cool for a few minutes.
6. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
7. Fold the bottom corner of the wrapper up over the filling, then fold in the sides towards the center. Roll the wrapper up tightly towards the top corner, sealing the edges with a bit of water.
8. Repeat with remaining egg roll wrappers and filling.
9. Heat 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.
10. Remove the egg rolls from the oil with a slotted spoon 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:
This recipe makes 12 egg rolls, serving size is 2 egg rolls per person.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 30g
Protein: 17g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Shredded lettuce or spinach can be used instead of cabbage.
- Red bell pepper or zucchini can be used instead of carrots.
- Hoisin sauce can be used instead of sweet chili sauce.
Variations:
- Add diced water chestnuts or bamboo shoots to the filling for extra crunch.
- Serve with a side of sweet chili sauce for dipping.
- Make mini egg rolls by using smaller wrappers and less filling.
Tips and tricks:
- Make sure the filling is completely cooled before filling the egg roll wrappers to prevent them from getting soggy.
- Use a slotted spoon to remove any excess oil from the egg rolls after frying.
- 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:
Reheat leftover 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 sweet chili sauce for dipping.
Garnishes:
Garnish the platter with chopped green onions or cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Vegetable fried rice
- Sesame noodles
- Wonton soup
Troubleshooting advice:
- If the egg rolls are too greasy, try frying them at a slightly lower temperature.
- If the egg rolls are not crispy enough, try frying them for a few extra minutes.
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 oil temperature and avoid overheating the oil.
Food history:
Egg rolls are a popular Chinese-American dish that originated in the early 20th century. They are typically filled with a mixture of meat and vegetables and fried until crispy.
Flavor profiles:
These egg rolls have a savory and slightly sweet filling with a crispy exterior.
Serving suggestions:
Serve the egg rolls as an appetizer or as part of a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai