Craving some homemade egg rolls? Check out this authentic recipe!
Ingredients:
- 4 tsp vegetable oil, divided
- 3 large eggs, beaten
- 1 medium head cabbage, finely shredded
- ½ carrot, julienned
- 1 lb Chinese BBQ or roasted pork, cut into matchsticks
- 1 (8 oz) can shredded bamboo shoots
- 1 cup dried, shredded wood ear mushroom, rehydrated
- 2 green onions, thinly sliced
- 2 ½ tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- ½ tsp MSG (optional)
- 1 (14 oz) package egg roll wrappers
- 1 egg white, beaten
- 4 cups oil for frying, or as needed
Directions:
- Heat 1 tsp oil in a wok over medium heat. Cook beaten eggs without stirring until firm, then slice into thin strips.
- Heat remaining oil in wok over high heat. Stir in cabbage and carrot; cook for 2 minutes. Add pork, bamboo shoots, mushrooms, green onions, soy sauce, salt, sugar, and MSG. Cook until vegetables soften, about 6 minutes. Stir in sliced egg and refrigerate until cold.
- Assemble egg rolls by placing filling on wrappers, rolling tightly, and sealing with egg white.
- Heat oil to 350°F (175°C). Fry egg rolls until golden brown, about 5-7 minutes. Drain on paper towels.
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