Egg Rolls
Crispy on the outside with a flavorful filling, these Egg Rolls are incredibly tasty! Served with a sweet & sour sauce, this is a great appetizer to enjoy!
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.