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Pork Egg Rolls

This is a classic Chinese dish that many people will automatically recognize. This is literally as traditional as it gets. This appetizer uses the perfect balance of ground pork and vegetables and it is an absolute must have for pork lovers.

Ingredients

10 egg roll wrappers, large in size
1 tbsp. of cornstarch, mixed with water
A little oil for frying, your favourite kind

Pork filling

pound of pork, ground
Pinch of black pepper
tbsp. of soy sauce
tsp. of cornstarch
tsp. of sugar, white

Vegetables

2 cloves of garlic, minced finely
1 carrot, medium in size and shredded
head of cabbage, green and shredded
5 shiitake mushrooms, chopped
1 tsp. of ginger, fresh and grated
1 tsp. of Chinese rice wine
1 tsp. of soy sauce
2 tbsp. of grape seed oil, evenly separated
2 tsp. of rice wine
2 to 3 tsp. of soy sauce
tsp. of sugar, white
Pinch of black pepper and salt
1 tsp. of sesame oil

Details

Preparation time: 30 minutes
Makes: 10


Method

The first thing that you will want to do is prepare and marinate your egg roll filling. Using a large sized mixing bowl combine all of your ingredients for the pork filling together and allow it to marinate for a minimum of 10 to 15 minutes.


Then shred up all of your vegetables with a grater until finely grated.


Next coat a large sized frying pan or wok with a generous amount of grape seed oil over medium to high heat. Then add in your marinated pork and allow it to fry in the hot oil until the colour of the pork begins to change. Once the colour changes remove your pork and set aside.


Add some more grape seed oil to your frying pan or wok and add in your vegetables. Start off by adding your ginger and garlic first and then follow up by adding the rest of your vegetables. Make sure that you stir your veggies constantly.


Once your veggies are nice and soft add in your sesame oil, sugar, black pepper, soy sauce and rice wine. Allow this mix to cook for at least one minute over low heat. Then add your cooked pork back into the mixture and mix everything together until evenly combined. Allow it to cook for an additional minute. Remove it from heat and set aside to cool.


Next spread your egg wraps onto a flat surface and fill each one with at least a tablespoon of your filling.


Then roll them and seal the ends together using your cornstarch and water mixture. Once you are done rolling all of them, cover each egg roll with a clean and wet paper towel so that they do not dry as they stand.


Place your rolls into your refrigerator for at least 4 hours and then fry them in a frying pan with some oil for at least 5 to 10 minutes or until they are golden brown in colour. Remove and serve them with some orange dipping sauce.

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