Incredible Egg Rolls
18 egg rolls
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
- 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!
- 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.