Pork Egg Rolls
Way better than store bought and easy to make. I use rice paper to change it up a bit. A good source of veggies too.
Way better than store bought and easy to make. I use rice paper to change it up a bit. A good source of veggies too.
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1/2 onion
- 1 can water chestnuts
- 1 teaspoon white pepper
- 5 cloves garlic
- 1 lb boneless pork chops ground
- 1/2 cup carrots
- 1/2 cup purple cabbage
- 1 stalk baby bok choy
- 1 cup asian sprouts
- 1 inch ginger
- 1/4 cup peanut oil
- 1 tablespoon rice wine vinegar
- 1 bunch green onions
- 10 round rice paper sheets
- Carbohydrate 8.745718 g
- Cholesterol 60.78137758 mg
- Fat 19.9164340956 g
- Fiber 1.92531997234821 g
- Protein 20.829815147 g
- Saturated Fat 4.444106213 g
- Serving Size 1 1 Serving (239g)
- Sodium 162.62466752 mg
- Sugar 6.82039802765179 g
- Trans Fat 1.20629023198 g
- Calories 299 calories
Step-by-step
- With a food processor chop up the carrots, cabbage, bok choy, sprouts, onion, and chestnuts.
- Place each one in its own bowl.
- Set aside.
- Finely chop the ginger and garlic, I used a micro zester to do this and place together in a small bowl.
- Set aside as well.
- If you can't find fresh ground pork, make your own...its simple.
- Buy good quality boneless pork chops and cut into one inch pieces.
- Place in food processor and give it a few good pulses till it is ground up well.
- Wash processor well after use.
- Add half the peanut oil and all olive oil to a large pan and heat till hot on medium high heat.
- Place pork in pan and cook for one minute.
- Season with pepper.
- Make well in middle of pan and add onions.
- Cook till clear.
- About two minutes.
- Make another well in middle of pan and add garlic and ginger.
- Keep cooking in pan and stirring often.
- Add 1 tablespoon of soy sauce to meat.
- Stir well.
- With heat at medium high still, add each vegetable and cook each for 1-2 minutes before adding next vegetable.
- Follow this order.
- Some veggies take longer to cook.
- Carrots, Bok choy,chestnuts, sprouts, cabbage.
- When done adding all ingredients cook for a few minutes till the moisture from the vegetables has stopped collecting in pan.
- Remove from heat and set aside to cool.
- In a small bowl add the remaining soy sauce, peanut oil, rice wine vinegar and stir well.
- Chop up the green onions and add to bowl.
- If desired add finely chopped garlic and ginger to enhance flavors.
- In pie dish add hot water for soaking rice paper.
- One at a time soften a paper roll lay on towl and add 1/4 cup of pork mixture to center of roll.
- Bring in sides and roll away from you till the paper looks like an egg roll.
- Heat pan with one inch oil to 375 degrees and fry on all side till crispy.
- Set in pan to drain.
- Enjoy with dipping sauce.
Bridging Dumplings and Rolls
Traditional wheat-based wrappers yield a blistered, opaque crust when fried, but substituting round sheets of dried rice starch creates a translucent, shatteringly crisp exterior that fries much faster. Handling rice paper requires dipping each sheet into hot water for merely five to ten seconds until pliable, transferring it to a damp towel to prevent tearing, and filling it precisely with one-quarter cup of cooled mixture. Working with too much moisture causes wrappers to disintegrate upon contact with hot oil, so allowing the cooked pork and vegetable mixture to release its steam completely on a baking sheet before rolling is essential for structural integrity.Judging Doneness Visually
Operating a deep-fryer without a digital thermometer requires careful observation of physical cues rather than guessing based on smoke point alone. Maintain the cooking oil at 375 degrees Fahrenheit, testing it by dropping a tiny corner of rice paper into the fat; vigorous bubbling accompanied by immediate floating indicates the correct temperature. Because the pork and vegetables are fully cooked during the initial pan-searing phase, frying these cylinders serves solely to crisp the exterior. Watch for the wrappers to turn golden and rigid, which typically takes under three minutes, before transferring them to a wire rack.Fresh Versus Preserved Elements
Fresh aromatics like unpeeled ginger root and whole garlic cloves deliver a sharper pungency and higher moisture content than bottled pastes or dried powders, which directly impacts the aromatic profile during the two-minute garlic and ginger sauté. Similarly, utilizing fresh boneless pork chops pulsed in a food processor yields a leaner, coarser grind than standard factory-extruded meat, providing better textural contrast against finely processed water chestnuts and crisp Asian sprouts.
