Restaurant-Style Egg Rolls
Directions
- 1Prepare the vegetables: mince garlic, dice onion, shred carrot, thinly slice celery and cabbage.
- 2In a wok, heat cooking oil and sauté garlic. Add ground chicken (or pork) and season with salt and pepper.
- 3Add onions and cook until translucent and chicken is cooked through.
- 4Turn heat to med-low. Add cabbage, celery, and carrots. Season with chicken bouillon, onion powder, garlic powder, salt, and white pepper. Cook for 2-3 minutes.
- 5Strain the mixture to remove excess liquid and cool completely.
- 6Make a paste with flour and water until thick and sticky.
- 7Cut spring roll pastry wrappers in half to form triangles.
- 8Place one wrapper, then stack another triangle wrapper on top. Spoon filling in the center.
- 9Fold the sides and roll tightly, using paste to seal the ends.
- 10Heat oil to 350°F and fry egg rolls in small batches until golden brown (about 6-7 minutes).
- 11Drain on paper towels and serve with sweet and sour sauce.
Ingredients
- 0.5 lb ground pork or chicken
- 3 cups cabbage, thinly sliced
- 2 celery stalks, thinly sliced
- 1 carrot, shredded
- 1 cup onions, small diced
- 3 cloves garlic, finely minced
- 0.5 tsp chicken bouillon
- 0.25 tsp onion powder
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp ground white pepper
- 2 tbsp cooking oil
- 4 cups frying oil
- 30 spring roll pastry
- 2 tbsp all purpose flour
- 3 tbsp water
Equipment
wokknifecutting boardvegetable peelerspoontongs