Linda's Chinese Egg Rolls
April 22, 2012
"These egg rolls are so delicious, I bet you can't eat just one! They are so much better than in the Chinese restaurants, that you will want to make them all the time, instead of eating them only when you go out for Chinese. When wrapping the rolls follow the directions on the back of your egg roll wrapper. There is a picture diagram there to show you how to roll the egg rolls, if you haven't done it before. One word from experience: You can make the filling up ahead of time, then fill the wrappers and fry, but DO NOT roll the wrappers until you are ready to fry them. I made that mistake the first time I made them and when I went to pull them out of the bowl I had stored them in (in the fridge), the second layer was sticking to the first layer and when I picked them up the bottom of the wrapper was wet and gooey and fell apart in my hand. ALSO: DO NOT freeze them by putting them together in a Zip loc bag without freezing them separately on a cookie sheet in the freezer BEFORE putting them in the bags. I made the mistake of making mine and freezing them lined up in a Zip loc bag and when I went to separate them they were stuck to the other eggrolls, and when I tried to separate them they got holes in the dough. So DO NOT FILL THEM until you are ready to either flash freeze them and then bag them up, or you are going to roll them and fry them right away!"
- Serving Size: 1 (62.8 g)
- Calories 105.8
- Total Fat - 1.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 25.8 mg
- Sodium - 418.7 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 0.7 g
- Sugars - 0.5 g
- Protein - 7.8 g
- Calcium - 22.8 mg
- Iron - 1.1 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
Brown pork, ginger and garlic in a large frying or saute pan. Make sure you separate the pieces of ground pork, beef or chicken with a fork as it is frying, so there are not big pieces and it is all finely separated. Drain any grease from the pan.
While the meat is cooking mix sugar, soy sauce (or Ponzu sauce) and sesame oil together in a small bowl. Add to pork, and mix in well.
Finely chop Napa cabbage. Set aside.
Finely chop carrots and green onion in a mini chopper or blender. Add to cabbage and mix together.
Add vegetables to the meat in the pan, and stir well. Let it cool slightly.
Lay one wrapper on the counter in front of you so that it looks like a diamond. Spoon 2-3 tablespoons of pork (beef or chicken) filling in the 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, and finish rolling the top point, pressing slightly to seal. Set aside, and repeat filling the rest of the wrappers.
Heat 2-3 inches of oil in large frying pan to 350 degrees F (hot but not smoking).
Carefully drop in one roll at a time (no more than 4 in the pan at one time, or the oil will cool down too much) and fry 2-3 minutes per side. Watch carefully so they don't burn on the bottom.
When the egg rolls are golden brown on all sides, drain on paper towels and serve with your favorite dipping sauce.
Tips & Variations
No special items needed.