Egg rolls are a popular appetizer in Chinese restaurants around the world, but are actually an altered version of a different Chinese appetizer, the spring roll. Egg rolls have a thicker wrapper than spring rolls and usually have a meat filling.
Ingredients:
– Egg roll wrappers
– 1 lb. ground pork
– 1 tablespoon soy sauce
– 1 tablespoon Chinese rice wine
– Any of the following vegetables, cut into thin strips: cabbage, carrots, mung bean sprouts, bamboo shoots, Chinese mushrooms
– Vegetable oil
Preparation:
In a small bowl, marinate the pork in the soy sauce and wine for 20 minutes. Heat 1 tablespoon of oil in a wok, then add the vegetables in the following order: carrots, cabbage, bamboo shoots, mushrooms, bean sprouts, and stir-fry until they become wilted. Remove from wok and set aside. Heat another tablespoon of oil, then add the pork and stir-fry. When the pork is almost done, add back all the vegetables and stir-fry until fully cooked. Remove from heat and drain off any excess liquid. Let this filling cool off before following the next steps.
Place some filling near one corner of a wrapper. Fold that corner over the filling, and then fold the sides toward the center. Roll it all the way to the opposite corner, sealing off any openings with a little bit of water. Keep making egg rolls until you have enough.
In a wok, heat enough oil for deep-frying and deep-fry several egg rolls at a time until golden brown. At this point the filling is very hot, so let the egg rolls cool down a bit before serving.
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