Egg rolls, an iconic component of Chinese-American takeout, encapsulate a fascinating history deeply rooted in East Asia. While their precise origins remain a subject of debate, there’s no disputing that these savory delights embody a delectable fusion of cultural culinary influences. Encased in a crispy, golden shell, each egg roll encapsulates a flavorful amalgamation of cabbage, pork, and aromatic seasonings, serving as a symbol of a robust and plentiful filling. Beyond being a delightful snack, egg rolls narrate a culinary odyssey that spans continents and traditions, making them an enticing endeavor for cooking enthusiasts who relish crafting and sharing homemade delicacies.
Ingredients (Makes 12 Egg Rolls)
- Egg roll wrappers: 12
- Ground pork: 1 pound
- Shredded cabbage: 2 cups
- Shredded carrots: 1 cup
- Scallions, thinly sliced: 4
- Garlic, minced: 2 cloves
- Fresh ginger, finely grated: 1 tablespoon
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- White pepper: ¼ teaspoon
Slurry (for sealing)
- Cornstarch: 1 tablespoon
- Water: 2 tablespoons
For Frying
- Vegetable oil: as needed
Directions:
- Prepare the Filling: Heat a skillet or wok over medium-high heat. Cook the pork until it’s no longer pink, breaking it apart as it cooks. Add cabbage, carrots, scallions, garlic, and ginger, stir-frying for 3-4 minutes until the vegetables soften.
- Season and Cool: Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for an additional 2 minutes, then remove from heat to cool.
- Create the Slurry: Mix cornstarch and water to form a slurry for sealing the wrappers.
- Assemble and Seal: Place the filling on each wrapper, fold, tuck in the sides, roll tightly, and seal with the slurry.
- Fry to Perfection: Heat oil to 350°F (175°C). Fry the egg rolls in batches until they achieve a golden brown color, approximately 2-3 minutes per side. Drain excess oil on paper towels.