Soooooo, I had the best pork egg roll I have ever had in my entire life the other day. And guess what? I made it. Making egg rolls has been on my list for a while now. I figured out my favorite dumpling recipe so I figured I had to figure out how to make pork egg rolls.
I haven’t quite perfected my Asian BBQ pork recipe but I still wanted to try to make a pork egg roll. My girlfriends are always so encouraging and so they totally cheered me on. With friends like that you feel like you can conquer the world. I guess that’s how Chinese American restauranteurs felt when they created dishes like egg rolls and everyone loved it.
Egg rolls are another one of those foods that’s really more American than Chinese. Yeah, think hard. Though China is big, I’m sure there are a bunch of items on the Chinese food menu at your local restaurant that scream AMERICAN. Of course, in the end, food is all about what makes you feel good. Which is why restaurants adjust menus to customers. Let’s be honest, everyone just wants to enjoy their food and have a full tummy.
So I set out to the Asian food market to get some ground pork, cabbage and egg roll wrappers. If you need to make your life easier just pick up a bag of coleslaw. I like making these at home because the roll is so much lighter. Many times the egg rolls in the restaurant are frozen. A fresh roll has a different texture. It’s much lighter and less doughy.
Now listen to me … you can do this. I promise.
Pork Egg Rolls
Makes 16 -18 egg rolls
- 1 pound ground pork
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon of Chinese Five Spice (optional)
- 1 small head of cabbage, shredded
- 2 medium carrots, shredded
- 2-4 green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil (optional)
- 1 tablespoon white wine vinegar
- ground pepper, to taste
- egg roll wrappers
Season pork with ginger, garlic and salt.
Heat mixture over medium heat until pork is no longer pink.
In another skillet heat oil to 375 degrees (medium high heat)
In a large bowl combine cabbage, carrots, green onions, soy sauce, sesame oil and white wine vinegar. Feel free to get your hands dirty.
Heat cabbage mixture in microwave for 2 minutes
Mix pork and cabbage mixture together. Combine thoroughly.
In a small bowl combine flour and water to make a paste.
Lay out 1 egg roll wrapper with one corner facing you.
Place 1/4 cup of pork/cabbage mixture on the egg roll wrapper.
Roll corner facing you in over pork cabbage mixture tightly.
Then fold in left and right corners towards the center tightly and roll wrapper away from you leaving about an inch or two wrapper out.
Place a little of the flour paste on the farthest corner to seal the egg roll.
Place egg rolls in hot oil and fry until lightly brown on all sides.
Remove from oil and place on paper towel or rack for oil to drain.
Serve hot. No duck sauce needed.
Now really all that’s left is to get the BBQ rib tip recipe right. Are there any “Chinese Food” dishes you’d like to make at home? I started with shrimp fried rice and just kept going.