Egg Rolls: the tasty recipe to enjoy your appetizer
Make these delicious Chinese-style egg rolls from scratch for a delicious appetizer or party food.
Pork, ginger, carrot, cabbage, and onions are pan-fried, then put into spring roll wrappers to be either air-fried or pan-fried. It may seem like a lot of work, but these egg rolls taste so much better than the ones you can buy in the shops, and you can have them made and on the table in the time it can take for a takeaway order to be delivered.
Instructions
In a large skillet over medium heat, add the olive oil together with the ground pork or chicken. Break the meat down with a spatula or wooden spoon as it cooks so that there are no large lumps of meat.
In a large skillet over medium heat, add the olive oil together with the ground pork or chicken. Break the meat down with a spatula or wooden spoon as it cooks so that there are no large lumps of meat.
Cook for 6 to 8 minutes or until meat is cooked through.
Add garlic, ginger, carrot, scallions, and cabbage, and continue to cook until cabbage softens and wilts down, around another 3 to 4 minutes. Stir regularly.
Cook for 6 to 8 minutes or until meat is cooked through.
Add the soy sauce and rice wine vinegar, and take off the heat to cool.
When the filling is cool enough to handle, place a single egg roll wrapper on a dry surface with one point of the square facing you. Spoon around 1/4 cup of the pork filling mixture in the middle of the wrapper in a line.
Add garlic, ginger, carrot, scallions, and cabbage, and continue to cook until cabbage softens and wilts down, around another 3 to 4 minutes. Stir regularly.
Dip your fingers in water and run them around the edges of the wrapper. Then fold the edges of the wrapper in over the centre, and start rolling the formed roll away from you to form a tightly wrapped roll.
Add the soy sauce and rice wine vinegar, and take off the heat to cool.
Place on a plate, cover with cling wrap, and repeat making the rolls until you are out of filling. You should get at least a dozen egg rolls, perhaps even more.
Air Fryer Method
Place the egg rolls in the basket of your air fryer, and spray or brush them lightly with oil. Add as many as you can without needing to stack the rolls, and make sure they don’t touch, as air needs to circulate around them as they cook. Brush the egg rolls lightly with oil.
When the filling is cool enough to handle, place a single egg roll wrapper on a dry surface with one point of the square facing you. Spoon around 1/4 cup of the pork filling mixture in the middle of the wrapper in a line.
Place the basket in the air fryer and set the air fryer to 350°F. Cook for 6 to 7 minutes, then turn the egg rolls over, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes until golden brown and crispy.
Pan Fry Method
If you don’t have an air fryer, you can make these egg rolls using the traditional pan fried method. Add cooking oil to a deep, medium skillet so the oil comes about 1/2 inch up the side of the skillet.
Heat oil on medium high heat until it reaches 350°F, or when a cube of bread turns golden in a few seconds when added. Add the egg rolls carefully, and fry for 3 to 4 minutes.
Flip them over, and fry for another 3 to 4 minutes until golden brown. Remove, drain, and cool them on some paper towels.
Serve egg rolls immediately with a dipping sauce of choice.
