Restaurant-Style Egg Rolls
Directions
- 1Prepare vegetables: smash, mince garlic; dice onion; peel and shred carrot; thinly slice celery and cabbage.
- 2Heat cooking oil in a wok. Add minced garlic and sauté until fragrant.
- 3Add ground chicken and season with salt and pepper.
- 4Add onions and cook until translucent, chicken is cooked through.
- 5Turn heat to medium-low. Add cabbage, celery, and carrots. Season with chicken bouillon, onion powder, garlic powder, salt, and white pepper. Cook for 2-3 minutes.
- 6Strain the mixture to remove excess juices. Let it cool completely.
- 7Make a sealing paste with flour and water.
- 8Cut spring roll pastries in half to form triangles. Place one pastry, then stack a triangle on top, leaving 1-2 inches of wings on each side.
- 9Spoon 2 tbsp of filling onto the triangle piece. Fold in the wings.
- 10Tuck and tightly roll the pastry. Seal with the paste.
- 11Heat the frying oil to 350F. Fry egg rolls in small batches until golden brown (about 6-7 mins).
- 12Serve 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
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