Once upon a time, a long, long time ago, The Husband and I were out running errands. It was getting late, our stomachs were growling, and I was having a major hankering for some egg rolls. We stopped at this hole-in-the-wall Chinese buffet on the way home and I sent in The Husband to pick up a sack full. A short while later he emerged with six egg rolls in a grease-laden paper sack. Not exactly the sack full I was hoping for. But I seem to remember our checking account was a little low that night and at a $1.50 a pop, that was the best we were gonna do. We went home and promptly devoured them, but I was left wanting more.
Since then, I have learned to make my own egg rolls. This Steamy Kitchen post from two years ago is what motivated me to give it a try. Egg rolls seem like they would be very difficult to make, but they aren’t. They just take a little time.
I have adapted my recipe based on a second recipe I discovered on another Asian food blog I follow – Rasa Malaysia. Both recipes are good on their own, but we (The Husband and myself) prefer the combination of the two. And you get way more than six! In fact, we usually have enough to snack on for a couple days afterwards.
If you are thinking about making these to serve at a Super Bowl Party, I would recommend making them ahead of time just based on the amount of time it takes prep, assemble, and finally prepare them. I have included instructions below on how to reheat them. I think they are just as good – if not better- the second time around.
Handmade Egg Rolls
- ¼ cup dried shitake mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cooking sherry
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 1 cup shredded carrots
- 2 garlic cloves minced
- 2 cups chopped Napa cabbage
- ¼ cup green onions white and green parts, sliced
- 1 package about 25 egg roll wrappers
- Additional oil for frying
Bring about 1 ½ cups of water to a boil. Place dried mushrooms in a medium sized small bowl. Pour hot water over mushrooms. Set aside.
In a separate bowl, combine soy sauce, sesame oil, sherry and ginger. Whisk in cornstarch until thoroughly combined. Set aside.
Heat oil in a large skillet over medium-high heat. Add pork and cook for about 2-3 minutes, breaking the meat up into smaller pieces with a wooden spoon.
Add carrots and continue to cook until pork is no longer pink.
Drain mushrooms, discarding their liquid. Coarsely chop.
Add garlic, Napa cabbage, and mushrooms to the skillet. Stir in soy sauce mixture. Cook until cabbage begins to wilt and soy sauce mixture has thickened slightly.
Remove skillet from heat and allow mixture to cool.
Keep unused egg roll wrappers under a damp paper towel to prevent them from drying out. Only remove one wrapper at a time while working.
Place wrapper on a clean surface with one point facing you (so the wrapper looks like a diamond). Fill a small bowl with water and keep it within arm’s reach of your workstation.
Spoon about 1-1/2 tablespoons of filling near the bottom corner closest to you. This may not look like a lot of filling, but overstuffing your eggrolls will cause problems later as you try to roll.
Dab your finger in the bowl of water. Dab a little water on each of the four corners of the egg roll wrapper. This will help the wrapper stick as you try to wrap.
Take the corner closest to you and fold it over the filling. Next, bring the two outside corners to the center. The egg roll will look like an envelope. Finally, continue to roll up to the top corner. Place finished egg roll seam side down on a clean plate. Cover with a damp paper towel.
Repeat steps with remaining wrappers. If you run out of room stacking your completed egg rolls and need to stack them, place a piece of waxed paper between the layers to prevent them from sticking to each other.
Heat about two inches of oil in a large skillet over medium high heat. Once oil is hot, reduce heat to medium. Working in batches of about 3-4 egg rolls at a time, fry until wrapper is brown and crisp, about 2 minutes per side. Strain egg rolls and allow to drain on paper towels. Complete with remaining egg rolls.
Serve fried rolls warm or store in the refrigerator in a covered container.