Egg Rolls
Although I’ve always enjoyed their food, I maybe go to a Chinese restaurant every second year. I prefer going to a Japanese or Thai restaurant instead. The logic behind this is I cook most “North American” Chinese dishes at home like Wonton Soup, Sweet & Sour Chicken Balls, Mongolian Beef, Spare Ribs, Fried Rice, Szechuan Ginger Chicken, Hot & Sour Soup, Chop Suey, Char Siu, Shrimp Egg Foo Young, Moo Shu Pork Tortillas, General Tso’s Chicken, Chow Mein, and many more including this popular one… Egg Rolls!
What a lovely appetizer to make for many reasons! First, this dish is very flavorful; second, it’s easy to prepare; third you can always change your ingredients; and forth, this recipe is baked not fried although you can go either way. I also added a quick and tasty dipping sauce for your Egg Rolls. There’s also another sauce you can use and it’s my Sweet Chili Sauce…
When it comes to the cooking method, I prefer baked in lieu of fried because it’s less messy – using an air fryer is also another great alternative. After you’re done frying, most of the time you have to dispose of the oil which I can’t stand plus all the clean up to do on the stove top. Yes sometimes I have no choice but to fry items for my recipes like my Falafel or the tortillas for my Chicken Tortilla Soup BUT if I can avoid it, you bet I’ll use the oven… even the grill if I can!
There are a couple of ingredients that I would like to highlight. In the video, I use Chinese 5 Spice but as much as David loves it in the Egg Rolls, I prefer them without so this is totally optional. I also use nira grass also known as gow choy, ku chai, Chinese leek or garlic chives. It’s such an amazing Asian ingredient. It has a mild garlic taste which gives any dish that little extra flavor. You can find it at most Asian supermarkets but in case you can’t, substitute regular chives.
Using premade wrappers, these delicious Egg Rolls couldn’t be simpler to make. The folding method shown in this episode is straightforward and you’ll get the hang of it pretty fast. If you have leftovers after cooking them, simply store them in an airtight container in the refrigerator for a couple of days or freeze them for up to a month. I don’t suggest you store them after being wrapped and before cooking because the filling will make the wrappers too damp affecting the baking results.
If you’re new to making homemade Egg Rolls, this is a great recipe to try! The filling is amazing and gives these finger foods such a lovely taste plus the sauce wraps everything up beautifully!
Bon Appétit!
Check out these other Asian inspired recipes…
– Japanese Chicken Soba Noodles
– Vietnamese Iced Coffee
– Pad Thai Noodles
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Spicy Pork Gyoza
– Chicken Satay
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Egg Rolls
Hover to scale
Ingredients
EGG ROLL FILLING
- 1 tbsp. canola oil tips & tricks
- 1 1/2 cups Napa cabbage, chopped in small pieces
- 3/4 cup carrots, shredded
- 3/4 cup bean sprouts, rinsed and drained tips & tricks
- 1 tbsp. low-sodium soy sauce, or more to taste
- 1/2 tbsp. Chinese brown sugar (substitute granulated sugar)
- 1 lb. ground pork
- 1/2 tbsp. sesame oil
- 4 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 1 tbsp. hoisin sauce
- 1 tbsp. oyster sauce
- 1/4 tsp. Chinese 5 spice *optional
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/3 cup nira grass aka Chinese leek or garlic chives, finely chopped (substitute regular chives)
- 24 -6 inch square egg roll wrappers
SWEET & SOUR DIPPING SAUCE
- 3/4 cup Chinese brown sugar (substitute granulated sugar)
- 1/2 cup Shaoxing wine
- 1/4 cup pineapple juice
- 3 tbsp. ketchup
- 1 tbsp. low-sodium soy sauce
- 1/2 tsp. chili oil see Recipe
- 1/2 tsp. ground Himalayan sea salt
- 1/4 tsp. ground ginger
- 1 tbsp. cornstarch (mixed with 1/4 cup water), if needed
Directions
FILLING
- In a large skillet over medium heat, add canola oil and when hot, add cabbage and carrots; sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Stir in soy sauce and brown sugar; cook for 2 minutes. Using a slotted spoon, transfer the cabbage mixture to a large bowl and set aside.
- Add the ground pork to the skillet and cook halfway, breaking down the meat into small pieces. Add some sesame oil and cook until almost done. Add garlic and ginger; sauté until the meat is completely cooked. Add hoisin sauce, oyster sauce, Chinese 5 spice and freshly ground black pepper; cook until the liquid is almost gone. Add chives and continue cooking until the liquid is all evaporated, about 1 ½ to 2 minutes, stirring constantly.
- Transfer the meat mixture to the cabbage mixture; stir well and let it cool for 25 to 30 minutes.
- Preheat oven to 400ºF.
- Line a baking sheet with foil, grease lightly; set aside.
- Fill the wrappers by placing 2 tablespoons of filling on the front third of the egg roll wrapper, close to one corner. Compact the mixture and bring the corner over. Roll it once then fold the sides in and roll it up all the way to the end.
- Transfer the egg rolls (seam side down) to the prepared baking sheet and spray them with cooking oil. Transfer to the preheated oven and bake for 9 minutes. Meanwhile make the sauce.
- When the time is up, flip them, seam side up, and bake for another 7 to 8 minutes or until golden brown.
- Remove the egg rolls from the heat and transfer them to a baking sheet lined with a wire rack; cool for 10 to 12 minutes before serving.
SAUCE
- In medium saucepan, add brown sugar, Shaoxing wine, pineapple juice, ketchup, soy sauce, chili oil, salt and freshly ground ginger. Whisk very well and bring the mixture to a boil.
- Reduce the heat to low and keep it warm until needed. If the sauce is not thick enough, add the cornstarch mixture.
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