Serves 50
45 min
Mother's Famous Chinese Egg Rolls
Recipe GLPRefcb37e71b7326
Crispy, golden egg rolls filled with seasoned ground pork, shredded cabbage, carrots, and shiitake mushrooms. These authentic Chinese-style appetizers are hand-rolled and deep-fried until perfectly crunchy. A classic homemade snack that's full of flavor and irresistible.
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Ingredients
1 pound ground pork
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
¼ teaspoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 teaspoon cornstarch
Freshly ground black pepper to taste
½ head of cabbage, about 11 ounces
3 carrots, shredded
10 fresh shiitake mushrooms, stems discarded, thinly sliced
2 to 3 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon cooking oil (canola, vegetable, or peanut)
50 spring/egg roll wrappers (about 2 packages), thawed at room temperature for 45 minutes or overnight in the refrigerator
1 tablespoon cornstarch mixed with ¼ cup cool water (for sealing)
Oil for deep frying (2 inches depth needed)
Directions
In a bowl, combine the ground pork with the Chinese rice wine, soy sauce, sugar, sesame oil, salt, cornstarch, and black pepper. Mix until well combined. Let the pork marinate for at least 10 minutes at room temperature.
While the pork marinates, shred the cabbage finely using a food processor or by hand. Set aside. Shred the carrots using a food processor or grater. Thinly slice the shiitake mushrooms into very thin strips, or pulse them in a food processor for a fine dice.
Heat a wok or large sauté pan over high heat until very hot.
Add the cooking oil and swirl it to coat the pan evenly.
Add the marinated pork to the hot pan and stir-fry, breaking it up with a spoon, until it is no longer pink and cooked through (internal temperature 160°F), about 2 to 3 minutes. Push the cooked pork to one side of the pan and reduce heat to medium-low.
Add the minced garlic, shredded cabbage, shredded carrots, grated ginger, and sliced mushrooms to the empty side of the pan. Stir-fry all vegetables together with the pork for 1 minute until the vegetables begin to soften.
Spread the filling out in a thin layer on a baking sheet tilted at an angle so that any accumulated moisture drains to one end. Allow the filling to cool for 15 minutes.
Pour off any accumulated liquid that has drained from the filling. Use paper towels to blot the filling thoroughly to remove any excess oil or moisture.
Lay out an egg roll wrapper in front of you in a diamond orientation. Place 1 heaping tablespoon of cooled filling in the center lower portion of the wrapper. Fold the bottom point up over the filling, then fold in the left and right points, and finally roll tightly toward the top point. Seal the top edge with the cornstarch-water mixture. Place the completed egg roll seam-side down on a parchment-lined tray, keeping it in a single layer and covered with plastic wrap to prevent drying. Repeat with all remaining wrappers and filling. Refrigerate for up to 4 hours or freeze until ready to fry.
Fill a wok or large pot with 2 inches of cooking oil. Heat the oil to 350°F (175°C), or until a cube of bread turns golden brown within 10 seconds.
Carefully lower 4 to 6 egg rolls into the hot oil. Fry, turning occasionally, until they are golden brown and crispy, about 1½ minutes. Do not overcrowd the pan.
Using a slotted spoon, transfer the fried egg rolls to a wire rack to drain and cool. If frying frozen egg rolls, do not thaw them; add them directly to the hot oil and fry for an additional 1½ minutes (total 3 minutes frying time).
