I'm still messing with the filling a bit, because I think they could be even better! But this egg roll recipe is definitely a good guide for beginners.
And the best part? You can assemble them and then freeze them before frying so you can have egg rolls at any time! You don't even have to defrost them - just cook them a little longer in the oil. :)
Step 1: Ingredients:
- 1 pound pork, ground
- 2 cups shredded carrots
- 1/2 head of green cabbage, shredded
- 2-3 cloves garlic, minced
- 1 inch of ginger, grated or minced
- 2-3 tablespoons soy sauce (to taste!)
- 1/2 teaspoon Chinese five spice powder
- 1 tablespoon rice vinegar
- 1-2 teaspoons sesame oil
- salt and pepper for the pork
- oil for frying the egg rolls
Next time I make these, I'm going to marinate the ground pork in soy sauce, fresh ginger, and chili sauce the night before. Maybe a tablespoon of each. :D While it was good, it didn't have as much flavor as I'd have liked.
Step 2: Cook the Pork
Heat a little oil in a large skillet or wok over medium heat and then add in the pound of ground pork. Add a pinch of salt and pepper and 1/2 teaspoon of Chinese five spice powder.
Break it up as it cooks into smaller pieces. :)
Step 3: Add in the Veg and Let It Cook Down
Step 4: Season It!
Step 5: Using Rice Paper Wrappers
You'll want to soak the wrappers in warm water for 15-20 seconds until they're nice and soft - but not longer because they will start dissolving!
Lay the wrapper out flat and then place the filling at one side of the wrapper. Fold the wrapper over the filling once and then twice, pushing the air out as you go. The fold both sides into the middle and keep rolling. You can assemble lots of these at once and keep them on wax paper and covering them with damp paper towels before drying.
Keep these as tight as possible - if you leave big air spaces in them, oil will seep in during frying!
You'll fry these at 350-375 F for just a few minutes. Place them on paper towels to drain when they're done. :D
Step 6: Using Refrigerated Egg Roll Wrappers
Place a couple of spoonfuls of filling right in the middle the middle of the wrapper. Put some water along the top edges. Fold the wrapper up and over the filling, pressing out any air bubbles and sealing the edges together.
Then put a little water along the bottom edge and fold the sides in. Keep this nice and tight! Now place a little water on the top triangle and roll the filling up and over. :)
Fry these at 375 F for a few minutes, until nice and golden brown. Fry them at a lower temp and they'll bubble up like crazy!
Once they're done, let them drain on paper towels for a couple minutes.
Step 7: Freezing the Egg Rolls
Fry them later at 375 F for a couple extra minutes. Ta-daaaa! Egg rolls anytime.
I can't speak to doing the rice paper wrappers this way, but I bet it'd work. :)