I absolutely love egg rolls and at times, I worry about what might be in the egg rolls you purchase at the store. I really prefer to make things homemade when I can but I have to admit, I was a little intimidated by egg rolls. They just seem very particular and easy to ruin. However, this recipe was my first attempt and they came out WONDERFUL! Even my picky husband complimented these homemade egg rolls. I was rather shocked that these were so easy to make and taste amazing. I won’t buy store bought ever again I can tell you that!
The original recipe calls for pork to make these pork egg rolls. I prefer vegetable egg rolls or chicken. Since I didn’t have chicken at this point, I went with vegetable egg rolls so I omitted the information for including the ground pork. You can find that here.
I began by heating up a small amount of oil in a large skillet. Once hot, I put in my garlic and coleslaw mix, and ginger. To make things easier, I used the coleslaw mix from the produce department that had shredded cabbage and shredded carrots. This made the dish much easier and didn’t change the taste at all. Saute this mixture for about a minute.
Add in the rice wine, soy sauce, sugar, sesame oil, and black pepper. Continue cooking for another minute and then remove from heat. Place the mixture on a baking sheet and then tilt one side up so that the liquid will run down to the bottom away from the cabbage mixture. This is extremely important because you want the cabbage ingredients to be dry and cool before you make your egg rolls.
Once the cabbage mixture is cool, I took a paper towel and just made sure the mix was as dry as I could get it. I started with an egg roll wrapper and placed approximately 1 TBSP of the mixture on the egg roll wrapper. Begin to roll until 1/2 way and then fold in the sides like an envelope. Make sure you are rolling tightly and once you fold in the sides, tuck and roll until you have the egg roll wrapper rolled all the way. Moisten the edge with some cornstarch/water mixture to seal it and place the egg rolls on a baking sheet until ready to fry.
The original author recommends keeping the wrappers as well as the rolled up egg rolls moist by using plastic wrap. I would suggest that if you are in a dry environment/climate. I didn’t seem to have a problem not doing that here due to humidity. I also used organic egg roll wrappers that I found in the refrigerated section of the grocery store. I didn’t have an option of frozen ones as suggested by the original author. They came out perfect!
Once all the egg rolls are made, heat up about 2 inches of oil in a saucepan. Once it is hot, gently put your egg rolls in the oil in batches. Make sure to turn them with a fork to make sure all sides are browned and don’t burn. Fry until a nice shade of brown, about 1-2 minutes.
Remove the egg rolls and place on a cooling rack that has been placed on top of a baking sheet. This allows the egg rolls to drain. Serve with your favorite sauce!
Vegetable Egg Rolls
3 cloves garlic, minced
1/2 head of cabbage (about 11 ounces) I used coleslaw mix from the produce department
3 carrots, shredded
1 tsp grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 Tbsp cooking oil
1 Tbsp Chinese Rice Wine
1 Tbsp Soy Sauce
1/4 tsp sugar
1/2 tsp salt
1 tsp sesame oil
Freshly ground black pepper
1 Tbsp cornstarch – to seal egg rolls
1/4 cup cool water – to seal egg rolls
1. Heat a wok or large saute pan over high heat. Add some cooking oil.
2. Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.
3. Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
4. Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.
5. Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.
6. Heat up about 2 inches of oil in a sauce pan. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, a minute or two max.
7. Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool slightly.
Original recipe along with detailed pictures on rolling the egg rolls can be found on Steamy Kitchen