Egg Roll Recipe

Heat up a pan and add 2 tbsp vegetable oil. Add ground meat, you can use pork or chicken. I’m using pork since that’s what is generally used in my local Chinese restaurants. Break up the meat. Add finely chopped garlic and ginger, salt and 1/4 tsp ground white pepper, use black pepper if you don’t have white. Mix and cook until golden brown. Keep breaking up the meat and stirring in between.

To a bowl, add finely grated cabbage, carrots and chopped scallions. Add the cooked meat. Make sure to drain the meat of excess oil before adding to bowl. Add soy sauce, sesame oil and 1/4 tsp white pepper. Mix well and taste it. Add more pepper or soy sauce if you need to. Let the filling cool.

Heat up oil in a pan to fry the egg rolls - 375 degrees Fahrenheit or 190 degrees Celsius. If you have a deep fryer, this is the perfect time to pull it out. Beat up an egg in a bowl. I’m using store bought egg roll wraps. Place one in front of you in a diamond shape. Add the cooled filling to the bottom one third, put the point up over the filling and roll once. Fold both sides over, put a little beaten egg on the top exposed triangle and roll into a tight packet. Keep rolling all of the egg rolls and set aside while the oil is heating up. Cover the egg rolls so they don’t get dry. Fry them until golden brown and turn over halfway if you’re not using a deep fryer. They’ll take about 4 to 5 minutes to cook. Drain and place on paper towels or a rack. Serve with duck sauce.