Egg Rolls

Egg rolls are an appetizer originally eaten in East Asia but they have spread throughout the world as a staple of Asian cuisine. It is said by some 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 but Southern China is the most likely source, as it stems from features of Cantonese cuisine.

Yield:

Makes 24 rolls

Ingredients

1. 1 package egg roll wrappers (or spring roll wrappers), about 25
2. 1 lb. pork, trimmed of fat and cut into strips (I like the dark meat best)
3. 2-3 tbsps soy sauce
4. 2 tbsp Chinese cooking sherry
5. 2 tsp cornstarch
6. 4 tbsps vegetable oil (like canola or corn oil, but not olive oil)
7. 1 cup green onions, cut into 1-inch strips
8. 4 cups cabbage
9. 2 cups mung bean sprouts
10. 1 cup bamboo shoots, cut into strips
11. 1 cup Chinese mushrooms, stems removed and cut into strips
12. 1 egg white, beaten (for egg wash)
13. 3-4 cups vegetable oil for frying

Directions

1. Defrost the egg roll (or spring roll) wrappers according to the package instructions. Keep the wrappers under a damp cloth while not in use. In a small bowl, mix the pork, soy sauce, sherry, and cornstarch together. Set aside. Heat 2 tablespoons of oil and half of the green onions in a sauté pan on high. When onions begin to sizzle, add the cabbage and bean sprouts and stir-fry until they are wilted. Remove from pan and set aside in a medium bowl. Heat the remaining 2 tablespoons of oil with the rest of the green onions on high until the onions sizzle. Add the pork to the pan and stir-fry. When the pork is almost cooked through, return the cabbage and sprouts to the pan along with the mushrooms and bamboo shoots. Sauté until cooked. Remove from heat. If there is excessive liquid in the pan, you can drain that off.
2. On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.
3. In a medium saucepan, heat the frying oil to 375°F and fry 3-4 egg rolls at a time for about 3-4 minutes or until golden brown. Remove the egg rolls from the oil and set on a baking rack to cool. (Paper towels will make them soggy). Serve hot with soy sauce, hoisin sauce, sweet and sour sauce, etc. Makes about 24.

Notes