May 20, 2015

Pork Egg Roll

Original recipe here on Blog Chef.

50 egg roll wrappers
1 tablespoon cornstarch mixed with ¼ cup of cold water
oil (for frying)

Ground pork mixture:
1# ground pork
1 tbsp soy sauce
1 tsp cornstarch
¼ tsp sugar
ground black pepper

Vegetables:
2 tsp garlic or 2 garlic cloves, minced
½ head of cabbage, shredded
3 carrots, shredded
1 tsp grated fresh ginger
1 tbsp Chinese rice wine
1 tbsp soy sauce
¼ tsp sugar
½ tsp salt
1 tsp sesame oil
ground black pepper

Directions:
In a medium bowl combine ground pork, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ¼ teaspoon sugar. Season with ground black pepper. Allow the mixture to marinate for at least 10 minutes.

Heat a wok or larger skillet to high-heat. Add the pork and stir-fry while breaking up into chunks with a spatula or spoon for 2-3 minutes or until no longer pink. Reduce the heat to medium-low. Push the meat to one side of the pan. Add the garlic, cabbage, carrots and ginger. Stir-fry for 1 minute or until the vegetables are softened. Add the rice wine, 1 tablespoon of soy sauce, ¼ teaspoon of sugar, sesame oil, and season with ground black pepper. Continue to stir-fry for an additional minute. Transfer the pork mixture onto a baking sheet and spread it out evenly to cool. Prop one end of the baking sheet so that it tilts and the moisture can drain to one end of the sheet.

Discard all of the accumulated juices. Dab the pork mixture with paper towels to absorb any remaining water or grease. Lay out an egg-roll wrapper onto a flat surface. Place 1-2 tablespoons of the filling in the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush or the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the egg rolls are used or the filling is gone.

Heat oil in a deep-fryer to 350°. Add egg rolls and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain. *These can also be fried in a wok or deep-skillet in about 2" of oil heated to 350°.

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