If you enjoy Chinese restaurant or takeaway food, this recipe is the closest I have come to replicating egg rolls. Every now and again my family enjoys Chinese food, we usually do different stir fries but occasionally I throw in these homemade egg rolls.
I love this recipe, because it does not require a lot of prep time and it is also very easy and quick to make. My hubby likes his food a little spicy, so I usually squeeze in some ground chillis into a few rolls just for him. I have tried using chicken, shrimp and minced beef instead of pork, it works too.
Here’s What You’ll Need:
- 1 head napa cabbage
- 1 large carrot
- 1 tablespoon water
- 1/4 lb ground pork
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 12 to 14 egg roll wrappers
- paper towel
- vegetable oil
- kitchen thermometer
- cutting board
- large bowl
- large stockpot
- sweet and sour sauce (optional)
- hot mustard (optional)
Step By Step Instructions
Wash and clean your napa cabbage, before removing the base
and slicing it into very thin strips. Place into the large bowl.
Grate your carrot over your cabbage into the bowl. Mix the two
together before setting your bowl to the side.
Put your ground pork, water and soy sauce into the stockpot.
Mix it all in and add the ginger, black pepper and garlic powder.
Cook over medium high heat until the pork is cooked.
Add the contents of the bowl into your stockpot. Let it cook
for 2 to 3 minutes until the cabbage is wilted.
Transfer the cabbage mix to your colander over your bowl.
Allow all the liquid to drain and cool for about 2 hours.
Place your wrapper on the cutting board, put some of the
cooked filling in the middle and spread to the ends with
Moisten the two edges that are at the top with water. Fold
up and over the cabbage before pulling back a little. Then
you fold in the two edges and roll upwards to seal.
Pour about an inch of vegetable oil into your skillet.
Heat the oil to 350 degrees F (check with thermometer)
Gently lower the egg rolls into the oil, fry for a
minute on each side until golden brown. Place on
a paper towel lined plate whilst you fry your rolls.
Instead of using napa cabbage you can use regular cabbage or even bok choy. You can choose not to cook the cabbage, but be prepared to have some soggy egg rolls. Serve them with sweet and sour sauce or whatever condiments you prefer. This recipe uses pre-made egg roll wrappers but these can be homemade too. If you have any leftovers, just put them in a ziploc bag and freeze them. Enjoy!
You can watch the video below on how to make homemade egg rolls…