And we made egg rolls

Two weeks ago we made egg rolls here. This was my first time making them without my phillipino friend and surprisingly I think they were excellent jono's co-workers would agree I think - #47 done - CHECK. Anyhow I have been meaning to blog the recipe but I keep forgetting. So here you have it. And making egg rolls is just getting ready for chinese new year.





Marinade

lb ground pork
1 tblsp soy sauce
1 tsp cornstarch
1/4 tsp sugar
1/2 tsp sesame oil

Filling

1/2 head of cabbage shredded
3 carrots shredded
1 Tblsp high-heat cooking oil
2-3 cloves garlic, finely minced
1 tsp grated fresh ginger
2 Tblsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 tsp black pepper

Shells

15-20 Roll Wrappers, defrosted
Peanut Oil for Frying

1. Marinate for 10 minute at room temperature pork, sauce, cornstarch, sugar and sesame oil.
2. Heat oil in wok or large frying pan over high heat until hot to coat.
3. Add garlic, ginger and fry until fragrant, 15-30 seconds. Add the pork and fry until pink.
4. Stir fry in the cabbage, carrots for a minute. Mix in the soy sauce, sesame oil , salt, and black pepper and fry for another minute.
5. Spread mixture on a tilted baking sheet cool and drain the extra liquids. Let cool for 15 minutes.
6. Discard extra juice and use towels to blot the extra juice.
7. Pre-heated oil to 350degrees.
8. Next lay the egg roll flat on the counter and add about 2-3 tblsp of the filling to the corner and roll as like you might fold a envelope. Bottom corner, then fold in the sides and roll upward until it's sealed. Seal with a little water brushed on the corner to adhere the egg roll.
9. When all the egg rolls are "rolled" then fry in the oil for about 2-4 minutes rotating until golden brown.
Seriously if you have never made egg rolls these things are AWESOME - as great as the ones from Phan Shin.