Incredible Egg Rolls
Incredible Egg Rolls
300kcal
Ingredients
- 1 head Napa cabbage no substitutes here!
- 4 medium carrots or 2 large, grated
- 4 cloves garlic minced
- 2 tsp fresh ginger finely grated
- 1 lb fresh ground pork
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tsp salt
- 2 tsp Chinese five spice
- 1 tbsp sesame oil for sauce (divided)
- 1 tsp sesame oil for drizzling while sautéing
- 1 tbsp corn starch
- 18 wrappers egg roll wrappers available in grocery produce areas
- 1 large egg beaten (for sealing)
- oil for frying enough for frying; heat to 350°F (175°C); peanut oil recommended
Method
- In a bowl, whisk together soy sauce, oyster sauce, salt, Chinese five spice, 1 tbsp sesame oil and corn starch; set aside.
- Grate the carrots using a large grater (not a fine grater).
- Thinly slice and then roughly chop the Napa cabbage; discard the core and use both white and green leafy parts.
- Heat a large pan or wok over medium-high and add 3 tbsp oil.
- Add the cabbage, grated carrots, minced garlic and grated ginger; sauté until the vegetables have softened. During this step, drizzle about 1 tsp sesame oil over the vegetables.
- Add the ground pork and the soy sauce mixture to the pan; spread and break up the pork so it cooks evenly.
- Cook until the pork is mostly done and some liquid has reduced. Transfer the mixture to a colander or strainer and let it drain and cool so there isn’t excess liquid in the filling (about an hour to cool and drain).
- Heat oil for frying to 350°F (175°C) — peanut oil works well.
- Place about 1/3 to 1/2 cup of the filling on each egg roll wrapper and roll, using the beaten egg to seal the seams. (Adjust filling amount to wrapper size.)
- Fry the egg rolls in hot oil until golden brown and crispy on all sides.
- Drain on paper towels and serve hot.
Nutrition
Calories300kcalCarbohydrates22gProtein12gFat18gSaturated Fat4gCholesterol60mgSodium700mgPotassium250mgFiber2gSugar4gVitamin A600IUVitamin C15mgCalcium40mgIron2.5mg
Notes
Use Napa cabbage — do not substitute with coleslaw mix. For a traditional Ottawa-style roll, leave one end open and pinch the other end; open ends darken and add extra flavor when fried. Many videos show spring-roll style wrapping; this recipe prefers the open-end/pinched-end style.
Private Notes
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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!