Restaurant-Style Egg Rolls

12 mins
Serves 18
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Directions

  1. 1Prepare vegetables: smash, mince garlic; dice onion; peel and shred carrot; thinly slice celery and cabbage.
  2. 2Prepare vegetables: smash, mince garlic; dice onion; peel and shred carrot; thinly slice celery and cabbage.
  3. 3Prepare vegetables: smash, mince garlic; dice onion; peel and shred carrot; thinly slice celery and cabbage.
  4. 4Heat cooking oil in a wok. Add minced garlic and sauté until fragrant.
  5. 5Heat cooking oil in a wok. Add minced garlic and sauté until fragrant.
  6. 6Heat cooking oil in a wok. Add minced garlic and sauté until fragrant.
  7. 7Add ground chicken and season with salt and pepper.
  8. 8Add ground chicken and season with salt and pepper.
  9. 9Add ground chicken and season with salt and pepper.
  10. 10Add onions and cook until translucent, chicken is cooked through.
  11. 11Add onions and cook until translucent, chicken is cooked through.
  12. 12Add onions and cook until translucent, chicken is cooked through.
  13. 13Turn 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.
  14. 14Turn 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.
  15. 15Turn 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.
  16. 16Strain the mixture to remove excess juices. Let it cool completely.
  17. 17Strain the mixture to remove excess juices. Let it cool completely.
  18. 18Strain the mixture to remove excess juices. Let it cool completely.
  19. 19Make a sealing paste with flour and water.
  20. 20Make a sealing paste with flour and water.
  21. 21Make a sealing paste with flour and water.
  22. 22Cut 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.
  23. 23Cut 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.
  24. 24Cut 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.
  25. 25Spoon 2 tbsp of filling onto the triangle piece. Fold in the wings.
  26. 26Spoon 2 tbsp of filling onto the triangle piece. Fold in the wings.
  27. 27Spoon 2 tbsp of filling onto the triangle piece. Fold in the wings.
  28. 28Tuck and tightly roll the pastry. Seal with the paste.
  29. 29Tuck and tightly roll the pastry. Seal with the paste.
  30. 30Tuck and tightly roll the pastry. Seal with the paste.
  31. 31Heat the frying oil to 350F. Fry egg rolls in small batches until golden brown (about 6-7 mins).
  32. 32Heat the frying oil to 350F. Fry egg rolls in small batches until golden brown (about 6-7 mins).
  33. 33Heat the frying oil to 350F. Fry egg rolls in small batches until golden brown (about 6-7 mins).
  34. 34Serve with sweet and sour sauce.
  35. 35Serve with sweet and sour sauce.
  36. 36Serve with sweet and sour sauce.

Ingredients

  • 0.5 lb ground pork or chicken
  • 0.5 lb ground pork or chicken
  • 0.5 lb ground pork or chicken
  • 3 cups cabbage, thinly sliced
  • 3 cups cabbage, thinly sliced
  • 3 cups cabbage, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 carrot, shredded
  • 1 carrot, shredded
  • 1 carrot, shredded
  • 1 cup onions, small diced
  • 1 cup onions, small diced
  • 1 cup onions, small diced
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 3 cloves garlic, finely minced
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.5 tsp chicken bouillon
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 0.25 tsp ground white pepper
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 4 cups frying oil
  • 4 cups frying oil
  • 4 cups frying oil
  • 30 spring roll pastry
  • 30 spring roll pastry
  • 30 spring roll pastry
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 2 tbsp all purpose flour
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water

Equipment

wokknifecutting boardvegetable peelerspoontongs