I don't usually order egg rolls at the Chinese take-out, sometime they came with the meal and they're always so greasy. For the spirit of Chinese New Year this year I decided to make them the same time I made dumplings so I could use the same base filling, omit the cabbage for dumpling filling. I baked them instead of fry and they were so good, I could eat a lot of them without feeling grease in my mouth. I added some ground pork and cooked it with the cabbage. For the sauce you can mix soy sauce with sesame oil and a little bit of rice vinegar or Sriracha sauce with apple cider vinegar for the spicy version.
INGREDIENTS
6 cups Chinese cabbage (shredded)
1 onion, finely chopped
3 gloved garlic (chopped)
1 tablespoon finely chopped or grated ginger
4 scallions (chopped)
1/4 cup chopped chives, optional
1/2 cup ground pork or protein of your choice
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon oyster sauce
1-2 teaspoons chili garlic sauce, optional
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon five spice powder
1/2 teaspoon ground pepper
1 cup ground pork or chicken or protein of your choice
1 package egg roll wrapper
olive oil for cooking and brushing
sesame seeds for sprinkle on top, optional
For dipping sauce, mix soy sauce, rice vinegar, sesame oil or Sriracha sauce with apple cider vinegar
INSTRUCTIONS
Mix all the sauce and spice in a small bowl taste the sauce, add more sugar if you like sweeter, more soy sauce to be saltier, etc., set aside.
Heat 1 tbsp of olive oil in a frying pan, fry the onion about 5 minutes until brown and caramelized.
Add garlic, ginger, cabbage, cook about 2 minutes.
Add 1/2 of the sauce, add pork or chicken then the rest of the sauce. Stir fry until the meat is completely cooked. Take off heat and let it cool completely in a bowl.
Heat the oven to 400°F
Wrap the egg rolls, drained the liquid from the filling and put a ew tablespoons of filling on the wrapper. Wrap and seal with water. Put them on parchment lined tray space one inch apart.
Brush the whole egg roll with olive oil.
Bake for 10-12 minutes, flip and bake another 5-7 minutes then flip for the final time and bake another 2-3 minutes until brown and crispy.
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