Incredible Egg Rolls
Servings
18 egg rolls
Prep time
45
minutesCooking time
10
minutesTotal time
55
minutesIngredients
1 Napa Cabbage (no substitutes here!)
4 Medium, or 2 large, carrots
4 Cloves of Garlic, minced
2 TSP Fresh Ginger, finely grated
1 lb Fresh Ground Pork
1/4 Cup Soy Sauce
1 TBS Oyster Sauce
1 TSP Salt
2 TSP Chinese Five Spice
1 TBS & 1 TSP Sesame Oil (Seperated)
1 TBS Corn Starch
18 Egg Rolls Wrappers (available in Grocery stores’ produce areas)
1 Egg, beaten
Oil for frying
Directions
- In a bowl, whisk up the soy sauce, oyster saucee, salt, Five Spice, sesame oil and corn starch. Set aside.
- Grate the carrots (large grater, not fine)
- Thinly slice, then rough chop, the napa cabbage. No core, but use white and green leafy parts
- In a large pan or wok, add 3 TBS oil at medium-high heat
- Add the cabbage, carrots, garlic and ginger, sauteeing until the veg is softened up some. (during this step I drizzled a TBS of sesame oil over the veg)
- Add pork and soy mix to the pan with the veg and continually spread the pork throughout. You will be surprised that a single pound can go so far!
- Once the pork is mostly cooked and some of the liquids reduced, transfer to a colander or strainer and let cool. You do not want much liquid in your egg roll filling.
- Let drain and cool for about an hour.
- Heat oil to 350 (I use peanut oil)
- Roll your egg rolls up with 1/3 (or 1/2) cup of mixture per roll. Use the beaten egg to act as a glue for the seams.
- Fry until golden brown
- Drain on paper towel.
- Go to town on these yummy things!
Notes
- You really need to use the Napa cabbage, dont use packs of cole slaw stuff, as others recommend, it’s no where near the same texture.
- There are tons of videos describing how to roll them, but most I have found make what look like a spring roll, and not the style I am accustomed to seeing in Ottawa. I like mine open end and pinched end….open ends darkens up the tips and adds a different flavour entirely.
Hello, we make eggrolls similar to this recipe , open ended. Once made we deep fry them and freeze them. Once we go to reheat , they often come out soggy. Is it the type of cabbage ? Is there any suggestions you can give us. Thank you
Hi Lisa – In my experience the napa cabbages makes a big difference. I found Green Cabbage just didn’t give me the same mouthfeel, and does contain more water. Now, what you can do, is salt the cabbage and let it sit for 30 minutes or so to pull out the moisture prior to cooking. Hope that helps!