MOTHER'S FAMOUS CHINESE EGG ROLLS RECIPE RECIPE - (4.7/5)
Provided by dkanon
Number Of Ingredients 22
Steps:
- To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Drain the fat and turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls - just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
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Johnny Keiter
[email protected]I've never made egg rolls before, but this recipe made it so easy. They turned out great!
Clodagh Flynn
[email protected]These egg rolls were amazing! The perfect appetizer for any party.
Chianu Aralu
[email protected]The egg rolls were good, but the filling was a bit dry. I think I'll add some more vegetables next time.
Hamisah Hamisah
[email protected]These egg rolls were a bit bland for my taste. I think I'll add some more spices next time.
Tehillah Nxumalo
[email protected]I followed the recipe exactly and the egg rolls turned out perfect. They were crispy and golden brown on the outside, and the filling was moist and flavorful. I highly recommend this recipe.
Gg Tamim
[email protected]The egg rolls were delicious and easy to make. I will definitely be making them again.
alonemusick
[email protected]These egg rolls were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Peyton Vanhoorn
[email protected]I've never made egg rolls before, but this recipe made it so easy. They turned out great!
M Mbrohi
[email protected]These egg rolls were amazing! The perfect appetizer for any party.
Laz Bar
[email protected]The egg rolls were good, but I found the filling to be a bit dry. I think I'll add some more vegetables next time.
SEMA Javed
[email protected]I made these egg rolls for a party and they were a huge hit. Everyone loved them!
Ed Shaw
[email protected]These egg rolls were delicious! I especially liked the sweet and sour sauce that was served with them.
Amusa Philip
[email protected]The egg rolls were easy to make and turned out great. I used a store-bought egg roll wrapper, which made the process even easier.
Winnie Mutangana
[email protected]These egg rolls were a bit bland for my taste. I think I'll add some more spices next time.
Sophia Dipuo
[email protected]I followed the recipe exactly and the egg rolls turned out perfect. They were crispy and golden brown on the outside, and the filling was moist and flavorful. I highly recommend this recipe.
SHARAN KUMAR THING
[email protected]These egg rolls were so good! The filling was flavorful and the egg roll wrapper was crispy. I will definitely be making these again.
Tre Bryant
[email protected]I've made these egg rolls several times now and they always turn out great. The recipe is easy to follow and the results are always delicious.
Aftab Shah
[email protected]These egg rolls were a hit at my party! They were crispy and flavorful, and the filling was delicious. I will definitely be making these again.