Yields:
20 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
10 Mins
Total Time:
40 Mins
Egg rolls are a traditional Chinese festival food. They are made by wrapping vegetables, meat, seafood, and other ingredients in thin pastry skins, and then deep frying them until they are crispy and golden brown. Egg rolls are often served as appetizers, afternoon tea snacks, or party food. They are not only delicious, but also rich in nutrition, making them a beloved culinary delight.
Ingredients
Adjust Servings
Instructions
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Mix pork with ginger, white pepper powder and garlic powder in a large bowl. Heat 1 tablespoon of vegetable oil in a skillet, Sauté garlic and ginger, add the ground pork and light soy sauce over medium heat until browned. Set aside.
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In a large bowl, mix the shredded cabbage, carrots, bean sprouts and chopped scallions. Mix cooked pork, sesame oil and vegetables.
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Combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl.
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Lay an egg roll wrapper on a flat surface, Using a brush, apply the cornstarch water mixture onto the edges of the egg roll wrapper. Spoon about 2 to 3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold in the two sides of the wrapper towards the center, and then roll the egg roll up tightly. Repeat with the remaining egg roll wrappers and filling.
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Heat 3 cups of vegetable oil in a large pot over medium-high heat until it reaches 375 degrees Fahrenheit. Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy. Remove the egg rolls from the oil and place them on paper towels to drain off any excess oil.
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Serve the egg rolls hot with sweet and sour sauce or your favorite dipping sauce. Enjoy!
