Egg Rolls
I made these up one night and everyone loved them. I was sure they wouldn't like them. They were definitely a hit!
I made these up one night and everyone loved them. I was sure they wouldn't like them. They were definitely a hit!
- 1 package egg roll skins
- 1 1/2 cups fresh bean sprouts
- 1 pound pork cut into very small thin strips. i threw iit in my food processor and zapped it a few times.
- 1 package shredded vegetables (cabbage,carrots,broccoli)
- 1 bottle oil
- 10 shakes soy sauce i made sure the veggies and meat were able to simmer in the sauce.
- 2 pinches ground ginger
- 1 jar sweet and sour sauce
- 1 beaten
- 1 clove minced
- Carbohydrate 157.808955 g
- Cholesterol 326.952 mg
- Fat 71.960775 g
- Fiber 7.47224980354309 g
- Protein 115.82864 g
- Saturated Fat 24.70385 g
- Serving Size 1 1 Serving (871g)
- Sodium 1723.304 mg
- Sugar 150.336705196457 g
- Trans Fat 7.95645 g
- Calories 1773 calories
Step-by-step
- Add oil to heavy pan or deep fryer. Enough to cover egg rolls. Heat up to 400* and have it ready to cook egg rolls after preparing.
- Dice or use food processor to make pork fine cut. In hot skillet with 1 tsp. oil add meat,vegetables,bean sprouts,ginger,garlic,soy sauce. Simmer in the oil and soy sauce until meat and vegetables are cooked (drain if needed). Lay egg roll skins on lightly floured surface, add 2 T. of vegetable, meat mixture to the egg roll skins. (I put them in a corner and folded the sides and then rolled them). Dab a bit of egg on the end of the egg roll skin to keep it closed. Lay on lightly floured surface while preparing the rest.
- Fry egg rolls until golden brown. Drain on paper towel and most of all enjoy!
Replacing fresh pork with firm tofu alters the moisture equilibrium inside the wrapper, releasing steam that can rupture the skin during frying. Understanding the culinary lineage of this popular fried appetizer clarifies its technical demands. Cantonese immigrants adapted traditional spring roll wrappers into thicker, wheat-flour skins capable of holding heavier fillings of shredded cabbage, bean sprouts, and minced meats for American menus in the mid-twentieth century. Achieving proper texture requires rigorous temperature control and specific mechanical preparation.
The Physics of Frying
Maintaining oil at 400 degrees Fahrenheit is non-negotiable for success. Lower temperatures allow porous dough to absorb excessive oil before moisture can flash off as steam, resulting in a greasy, limp casing rather than a blistered, golden crust. Excess moisture inside the filling must be drained thoroughly before assembly, because free liquid creates internal steam pockets that split the sealed edges.Wrapper Integrity and Equipment
Sealing the corner requires a protein adhesive, specifically beaten egg brushed lightly onto the wheat dough to bond the gluten strands together under heat. A deep fryer or heavy cast-iron skillet provides the necessary thermal mass to recover heat quickly when cold rolls enter the fat. Wire mesh skimmers remove finished pieces efficiently without puncturing the delicate exterior surface.
