Originally published on January 28, 2014
I’ve given you the recipes for chips and dip and soft pretzels to get you ready for the Super Bowl, and today I bring you crispy, greasy, delicious egg rolls. (Although they really don’t have to be greasy if you bake them like I did.) These are so good, I get requests for them before any holiday party we throw and from friends we’ve known for years whenever they come back from out-of-province to visit.
Ingredients:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar
6 cups vegetable oil, for frying
1 head Napa cabbage, thinly sliced
4 carrots, grated
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
Salt
Pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg roll wrappers
1 large egg, lightly beaten
Directions:
1.) Combine soy sauce, vinegar, and sugar in a small bowl. Place a large skillet over medium-high heat and add one tablespoon of oil and bring to temperature. Add cabbage, carrots, garlic, and ginger and season with salt and pepper. Cook vegetables until they are tender, about 3 to 5 minutes.
2.) Increase heat to high and add pork and soy sauce mixture. Place into the skillet with the pork and toss, until meat is no longer pink and the liquid has nearly completely evaporated, about 5 to 7 minutes. Stir in the scallions and then move entire mixture onto a plate and set aside to cool.
3.) When pork mixture has cooled enough to handle, start assembling egg rolls. Place 3 or 4 egg roll wrappers down on a work surface, and place a damp towel over the remaining wrappers to keep them from drying out. Place about 1/3 cup of pork mixture into the centre of each. Brush each border of each egg roll with egg. Fold the point closest to you up and over the pork mixture, tucking in the filling underneath. Fold both both end sides up to the centre of the egg roll, and then tightly roll up the rest of the egg roll. Keep pressing under the pork mixture to ensure a tight seal, and then gently press down on the seal to keep it from opening during cooking.
4.) In a Dutch oven filled with the frying oil, or in a deep fryer, heat remaining oil to a temperature of 350 degrees Fahrenheit. When oil reaches the temperature, drop egg rolls in, starting with about 4. Cook for about 2 minutes, turning once, until egg rolls are golden brown. Remove and drain on paper towels. (These can also be baked without losing anything in the way of crispiness or taste. Bake at 400 degrees Fahrenheit until they are golden brown. They can also be frozen, and baked from frozen for about 15 minutes.)
5.) Serve and enjoy!