Chinese Egg Rolls

Chinese Egg Rolls Recipe - Deep-Fried Stuffed Peppers, Eggs, Pork, Scallions, Ginger and More!

Region / culture: China, USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Chinese Egg Rolls are a popular appetizer or snack that are enjoyed by many people around the world. These crispy and delicious rolls are filled with a savory mixture of pork, vegetables, and seasonings, then deep-fried until golden brown. They are often served with a side of sweet and sour dipping sauce for added flavor.

History

Egg rolls are believed to have originated in China, where they were traditionally made with a thin egg-based wrapper filled with a mixture of meat and vegetables. The dish eventually made its way to the United States, where it became a popular item on Chinese restaurant menus. Over time, variations of the recipe have emerged, with different fillings and cooking techniques being used to create unique and flavorful egg rolls.

Ingredients

1 package of egg roll wrappers (4.5" by 5.5")

Filling

1 lb (454 g) of fresh pork (or barbecued pork)
1 medium onion, sliced
2 stalks of celery, cut diagonally
0.5 lb (227 g) of fresh mushrooms, sliced
6 water chestnuts, sliced (fresh if possible)
0.5 lb (227 g) of suey choy (napa cabbage), thinly sliced, 1 inch lengthwise
2 green onions, diced
1 lb (454 g) of fresh bean sprouts

Pork Seasoning

1 tsp of soy sauce
1 tsp of oyster sauce
salt and pepper to taste
A bit (less than 1 tsp) of cornstarch

Gravy

4 tbsp of water
1 tbsp of cornstarch
0.5 tsp of soy sauce
2 tsp of oyster sauce
salt, pepper, and accent (if desired) to taste
2 tbsp of cornstarch mixed with 2 tsp of cold water*
2 tbsp of oil for stir-frying
2 to 4 cups of oil for deep-frying

How to prepare

Mix the seasoning ingredients together. Cut the pork into thin strips, add the seasonings, and marinate the pork for 10 to 15 minutes.
While the pork is marinating, prepare the vegetables and the gravy.
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is hot, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry the mushrooms, water chestnuts, and bean sprouts separately. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired.
Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables.
Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow it to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4.5") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tbsp of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When the oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on a deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible, do not reheat in the oven, as this can dry the egg rolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Serve with Sweet and Sour Dipping Sauce.

Variations

Vegetarian Egg Rolls: Replace the pork with tofu or additional vegetables such as bell peppers, carrots, and cabbage.
Shrimp Egg Rolls: Add cooked shrimp to the filling mixture for a seafood twist.
Spicy Egg Rolls: Add chili sauce or hot sauce to the filling mixture for a spicy kick.

Cooking Tips & Tricks

Make sure to properly drain any excess liquid from the vegetables before adding them to the filling mixture to prevent the egg rolls from becoming soggy.

- Use a deep-fry thermometer to ensure that the oil reaches the correct temperature before adding the egg rolls to prevent them from absorbing too much oil.

- Be sure to seal the egg rolls tightly to prevent the filling from leaking out during frying.

- Serve the egg rolls immediately after frying for the best taste and texture.

Serving Suggestions

Chinese Egg Rolls can be served as an appetizer or snack with a side of sweet and sour dipping sauce. They can also be served as a main dish with a side of steamed rice or noodles.

Cooking Techniques

Stir-frying: Stir-fry the vegetables and meat separately before combining them in the wok to ensure that each ingredient is cooked evenly.

- Deep-frying: Deep-fry the egg rolls in hot oil until they are crispy and golden brown.

Ingredient Substitutions

Ground chicken or turkey can be used as a substitute for pork in the filling mixture.

- Any type of mushrooms can be used in place of fresh mushrooms in the filling.

Make Ahead Tips

The filling for Chinese Egg Rolls can be prepared in advance and stored in the refrigerator for up to 24 hours before wrapping and frying.

Presentation Ideas

Serve Chinese Egg Rolls on a platter garnished with sliced green onions and a sprinkle of sesame seeds for a visually appealing presentation.

Pairing Recommendations

Chinese Egg Rolls pair well with a variety of dipping sauces such as sweet and sour sauce, plum sauce, or hoisin sauce. They also pair well with a side of steamed rice or noodles.

Storage and Reheating Instructions

Leftover Chinese Egg Rolls can be stored in an airtight container in the refrigerator for up to 3 days. 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.

Nutrition Information

Calories per serving

Each serving of Chinese Egg Rolls contains approximately 250 calories.

Carbohydrates

Each serving of Chinese Egg Rolls contains approximately 20 grams of carbohydrates.

Fats

Each serving of Chinese Egg Rolls contains approximately 15 grams of fats.

Proteins

Each serving of Chinese Egg Rolls contains approximately 10 grams of proteins.

Vitamins and minerals

Chinese Egg Rolls are a good source of vitamin A, vitamin C, and iron.

Alergens

Chinese Egg Rolls contain soy, shellfish (oyster sauce), and wheat (egg roll wrappers).

Summary

Chinese Egg Rolls are a delicious and satisfying appetizer that is relatively high in fats and carbohydrates. They are best enjoyed in moderation as part of a balanced diet.

Summary

Chinese Egg Rolls are a delicious and crispy appetizer that is perfect for serving at parties or as a snack. With a flavorful filling of pork, vegetables, and seasonings, these egg rolls are sure to be a hit with your family and friends. Enjoy them with a side of sweet and sour dipping sauce for a tasty and satisfying treat.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chinese Egg Rolls. It was a sunny day in the bustling streets of Chinatown, where I stumbled upon a small, hole-in-the-wall restaurant that emitted the most delicious aroma of freshly fried food. I couldn't resist the temptation to peek inside and see what was cooking.

As I entered the quaint little eatery, I was greeted by the warm smiles of the chefs who were busy at work in the kitchen. The sound of sizzling oil and the clinking of pots and pans filled the air, creating a symphony of culinary delights. I watched in awe as the chefs expertly rolled, filled, and fried the egg rolls with such precision and skill.

I knew right then and there that I had to learn how to make these delectable treats for myself. I approached the head chef and asked if he would be willing to share his recipe with me. To my surprise, he agreed and invited me into the kitchen to observe and learn the art of making Chinese Egg Rolls.

The chef explained that the key to a perfect egg roll lies in the filling. He showed me how to finely chop a mixture of fresh vegetables, such as cabbage, carrots, and bean sprouts, and then sauté them with garlic, ginger, and soy sauce until they were tender and flavorful. He also added a generous amount of cooked ground pork to the mix for added richness and depth of flavor.

Next, the chef demonstrated how to assemble the egg rolls by placing a spoonful of the vegetable and pork filling onto a thin egg roll wrapper and then rolling it up tightly into a neat little package. He showed me how to seal the edges with a mixture of cornstarch and water to ensure that the egg rolls wouldn't fall apart during frying.

Finally, it was time to fry the egg rolls to golden perfection. The chef carefully lowered each one into a pot of hot oil and watched as they bubbled and crisped up to a beautiful golden brown. The aroma that wafted from the fryer was intoxicating, and I couldn't wait to sink my teeth into one of these delicious creations.

After the egg rolls had finished frying, the chef plated them up with a side of sweet and sour sauce for dipping. I eagerly took a bite and was blown away by the explosion of flavors and textures that danced on my tongue. The crunchy exterior gave way to a savory and aromatic filling that was bursting with umami goodness.

I thanked the chef profusely for sharing his recipe with me and left the restaurant with a newfound sense of confidence and excitement. I couldn't wait to recreate these Chinese Egg Rolls in my own kitchen and share them with my family and friends.

Since that fateful day in Chinatown, I have made Chinese Egg Rolls countless times, each batch better than the last. I have added my own twist to the recipe by experimenting with different fillings, such as shrimp, chicken, and tofu, and by serving them with a variety of dipping sauces, such as hoisin, plum, and spicy mustard.

Making Chinese Egg Rolls has become a cherished tradition in my family, and I am always happy to pass down the recipe to anyone who wants to learn. It brings me joy to see the smiles on my loved ones' faces as they bite into a crispy, flavorful egg roll and savor the taste of a culinary journey that began in a small restaurant in Chinatown.