Welcome to day 2 of 31 days of food that tastes good, but is in no possible way healthy for you. Today, we’re going to do
Fried Egg Rolls
I’m actually a little surprised that I’ve never done a recipe for egg rolls before since I love them every time I head to the Chinese restaurant or to Chilis or wherever they get served. In fact, I love them so much I think I’ll do egg rolls for my next two posts in addition to this one. Today, we’ll do a traditional asian filling, tomorrow Southwest egg rolls, and on Monday, we’ll do avocado eggrolls. Three days, three fillings. Awesome, right?! Now you gotta come back!
Making Fried Egg Rolls
The best part about all of this is, frankly, egg rolls are incredibly easy to make. Just create a filling, put about 2 tablepoons of it in an egg roll wrap, brush with egg wash and roll. Fry until golden brown and consume in mass quantities.
You will need:
- 1/4 ground pork
- 1 tablespoon canola oil
- 1 head cabbage, shredded
- 2 cloves garlic, minced
- 1/2 inch ginger, minced
- 2 tablespoons soy sauce
- 3 tablespoons shredded carrots (optional)
- 16 egg roll wraps
- 1 egg
- Oil for frying
In a skillet over medium-high heat, begin browning the ground pork. If the pork is particularly lean, add the oil now and continue browning. The pork must be fully cooked before adding the cabbage.
If you did not add the oil before, add it now. Then add the cabbage, galic, ginger, soy sauce, and carrots. Mix well and continue cooking until the cabbage has turned a deeper color of green and is dry. During the cooking process, it will shrink down to about a quarter of its original size. When the cabbage is done, take off the heat.
Lay out the egg roll wraps and fill each with 2 tablespoons of filling halfway between the middle of the wrap and an edge. Be sure that it does not touch any edge.
Brush all four edges with egg wash and fold two edges over so that they cover the filling. Then roll the egg roll like a burrito. Make sure the last edge is sealed.
Heat the oil to 350 and fry until golden brown.
Serve with soy sauce and enjoy!
Thanks to stevendepolo for the pic.