I already talked about my great love for dim sum in my last post for steam shrimp shu mai. Well I kept dim sum week going in this house with another big favorite of mine. Crispy pork egg rolls are so amazing with the crunchy exterior and meaty, flavorful filling. So I decided to make them at home as well to go with the shu mai. I was so happy I did! They were really fun to make and simpler than they seemed. This recipe was based on the one I learned in culinary school as well, just like the shu mai. The Asian cuisine section was really a blast, so it’s been fantastic to revisit it.
Oh my goodness, when I bit in I was such a happy dim sum lover. It tasted just like my favorite takeout! I dipped them in duck sauce, but soy sauce would also work so well. I hope you all love these delicious bites too!! xoxo
Crispy pork egg rolls are one of my favorite things to order when we call for takeout. This week I decided to make them at home and it was both fun and easy!
- 2 whole scallions sliced into manageable chunks
- 4 cloves garlic
- 2 tablespoons fresh ginger cut into manageable chunks
- 8 ounces shredded red cabbage
- 2 whole carrots peeled and cut into manageable chunks
- 1 dash sesame oil
- 8 ounces ground pork
- 1 tablespoon rice wine vinegar
- 2 teaspoons corn starch
- 1 dash soy sauce
- 1 pinch salt
- 16 whole egg roll wrappers
- 1 small bowl water to brush on the wrappers for sealing
- canola oil as needed for frying
- duck sauce or soy sauce for dipping
- First, set up a large food processor and combine the scallions, garlic, ginger, cabbage and carrots in its bowl. Pulse the mixture until it is finely shredded but still has some texture. Then get out a large skillet and heat the sesame oil in it over medium high heat. Add the vegetable mixture and let it soften for a minute. Then add in the ground pork and break it up as it browns, stirring it thoroughly into the vegetables. While it browns, mix the vinegar and corn starch together to make a slurry. It thickens the mixture. Once the pork is done, pour in the slurry and season the mixture with the dash of soy sauce and salt. Give it a final good stir.
- Set up a sheet tray and line it with parchment to hold the egg rolls once you form them. Then take a wrapper, place it on a clean surface with a corner facing you, and brush it around all of the edges with water. Scoop two teaspoons of the pork filling in the center. Then take the corner farthest from you and bring it over the mixture. Continue to roll it tightly toward you while you bring in the sides. Place it on the tray and cover it with a wet cotton towel to keep it from drying out. Repeat this until you have 16 egg rolls total.
- Once you've formed all of the egg rolls and have them sitting under the wet towel, get out a large skillet with deep sides and fill it with about 2 inches of canola oil. Heat it up over medium high heat and let it start to really shimmer and steam so that it is hot enough for frying. If you have a deep fry thermometer, you should keep the temperature at 350. Fry the egg rolls in batches for 2-3 minutes on each side until they are golden brown and crisp. Let them drain on a plate lined with paper towel as you cook them. Serve them immediately with either duck sauce or soy sauce for dipping!