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Egg Rolls B1

Egg Rolls B1 recipe image
These classic Chinese egg rolls offer a perfect balance of textures and flavors, featuring a crispy golden wrapper encasing a savory mixture of ground pork, tender shredded cabbage, and rehydrated dried black mushrooms. The filling is lightly seasoned with soy sauce, salt, and white pepper for an authentic, umami-rich taste that is both comforting and exciting. Ideal for serving as an appetizer at parties or as a side dish for family dinners, these rolls are surprisingly easy to assemble. They provide a satisfying crunch in every bite and pair wonderfully with sweet chili sauce or duck sauce. A versatile recipe that brings the taste of a bustling wok kitchen right to your home table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 236.5
Description
These classic Chinese egg rolls offer a perfect balance of textures and flavors, featuring a crispy golden wrapper encasing a savory mixture of ground pork, tender shredded cabbage, and rehydrated dried black mushrooms. The filling is lightly seasoned with soy sauce, salt, and white pepper for an authentic, umami-rich taste that is both comforting and exciting. Ideal for serving as an appetizer at parties or as a side dish for family dinners, these rolls are surprisingly easy to assemble. They provide a satisfying crunch in every bite and pair wonderfully with sweet chili sauce or duck sauce. A versatile recipe that brings the taste of a bustling wok kitchen right to your home table.
Ingredients
  • 5 md Dried black mushrooms
  • 1/2 pound Ground pork
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Cornstarch
  • 1/2 teaspoon Soy sauce
  • 1 ds White pepper
  • 1 (2-1/2 lb) green cabbage,
Directions
  1. 1
    Rinse dried black mushrooms and soak in warm water for 20-30 minutes until soft. Drain, squeeze out excess water, and finely chop.
  2. 2
    Finely shred the green cabbage. If the cabbage releases a lot of water, sprinkle with a pinch of salt, let sit for 10 minutes, then squeeze out excess moisture.
  3. 3
    In a large bowl, combine the ground pork, chopped mushrooms, shredded cabbage, salt, cornstarch, soy sauce, and white pepper. Mix thoroughly until evenly distributed.
  4. 4
    Heat about 1 inch of vegetable oil in a deep skillet or wok to 350&# 194;°F (175ðC).
  5. 5
    Place an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
  6. 6
    Fold the bottom corner up over the filling, then fold in the left and right sides towards the center. Roll tightly upwards to seal.
  7. 7
    Seal the top edge with a little water or egg wash to prevent leaking during frying.
  8. 8
    Carefully place the rolled egg rolls into the hot oil, a few at a time, ensuring they do not crowd the pan.
  9. 9
    Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
  10. 10
    Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 236.5kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 3.0g15%
Cholesterol 45.4mg16%
Sodium 7398.7mg309%
Total Carbohydrate 22.2g8%
Dietary Fiber 8.1g33%
Sugars 4.0g
Protein 23.1g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, egg rolls, pork, cabbage, mushrooms, appetizer, fried, crispy, savory, umami, asian cuisine, party food, homemade, vegetarian option, street food
Read it online: https://www.chefs-mate.com/recipe/egg-rolls-b1/