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Chinese Egg Rolls using Pork Recipe
By Pig on a Spit - Apr 21, 2008 |
 
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It is said that the spring roll led to the creation of the egg roll.
Many Asian countries are claimed to have originated the dish, and variants of the egg roll exist in multiple Asian cuisines (such as the Vietnamese chả giņ). Southern China is the most likely source however as it stems from features of Cantonese cuisine.
When compared with the spring roll, the egg roll is larger, has a thicker, puffier skin, is crunchier, and has more filling than the typical spring roll.
An egg roll is made by wrapping a combination of chopped vegetables (often cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it.
Ingredients:
1 lb. chinese Napa cabbage (Also called Chinese celery, Peking cabbage, Petsai. Resembles a head of Romaine lettuce, only more tightly compact and with curly edges.)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
Cooking Method:
Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further.
Par-boil shrimp and fry or bake pork. Mince both together.
Shred water chestnuts and bamboo shoots.
Mix all ingredients except egg together.
Beat egg.
Wrap filling in egg roll skins and seal with egg.
Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
When skin turns light golden brown, remove from oil and drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.
Serve warm with egg roll sauce or soy sauce if desired.
This page is from our Chinese Pork Recipes category.
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