Homemade Chinese Pork Egg Rolls Recipes

HOMEMADE CHINESE PORK EGG ROLLS RECIPE

Steps:

• Add 1 pound of pork to a large skillet and cook on medium heat until no pink remains. Drain any excess fat.
• Add the tablespoon of soy sauce, teaspoon of sesame oil, teaspoon of Asian chili sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir.
• Add the remaining ingredients (cabbage, carrots, onions ginger, garlic, and water chestnuts) and stir fry for about a minute. Set aside to cool for about fifteen minutes. (It's ideal if you can spread the filling out on a cookie sheet and place it in the refrigerator. If we make the egg rolls while the filling is still steamy, that can make the egg rolls soggy and cause the wrapper to tear).
• Get out a large cutting board, or prepare a clean surface on your countertop.
• Lay out about ten egg roll wrappers at a time (or as many as will fit on your surface).
• Get a small bowl of water and have it nearby. You will need the water to seal the egg rolls so the filling doesn't leak out during frying.
• Add about 1/4 cup of the filling just above the bottom corner of the wrapper, and spread it out in a line almost to the edges of the sides of the wrapper.
• Dip your finger into the bowl of water and run it along the edges of the wrapper.
• Fold the bottom corner over the top of the mound of filling. The fold each side toward the center. At this point, it will look like you are creating an envelope.
• Start rolling the bottom of the wrapper toward the top. Add more water with your finger to the edges if necessary to create a good seal.
• Set the prepared egg rolls aside on a plate or cookie sheet (preferably lined with foil or parchment paper to prevent sticking). If not frying immediately, cover with a slightly damp cloth.
• In an electric skillet, heat 2 inches of vegetable oil to 350 degrees F. (If you don't use an electric skillet where you can control the temperature, make sure to use a digital thermometer to test the temperature of your oil).
• Once the oil has reached 350 degrees F., gently place no more than four egg rolls at a time into the oil using tongs. (If you fry too many at a time, it will lower the temperature of the oil).
• Fry until golden brown, turning gently with tongs as necessary.
• Remove to a wire rack placed over a cookie sheet, or a paper towel-lined plate. But sure not to stack, or the steam from the hot egg rolls will reduce the crisp exterior.
• Serve with your favorite dipping sauce (like Mae Ploy sauce).

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

PORK EGG ROLLS

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

BEST PORK AND/OR SHRIMP EGG ROLLS

Steps:

• In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
• Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
• Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
• Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
• Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

CHINESE EGG ROLLS

Steps:

• Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
• Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
• Seal edges with leftover crepe batter or a little flour water mixture.
• Cook in hot oil at 375° until golden brown.
• Drain.
• Serve hot.