Authentic Chinese Egg Rolls (From A Chinese Person)
With some key ingredients and a couple of technique, it might even be better.
Recipe Summary Authentic Chinese Egg Rolls (From A Chinese Person)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Ingredients | Char Siu Chinese Pork Recipes4 teaspoons vegetable oil3 eggs, beaten1 medium head cabbage, finely shredded½ carrot, julienned1 (8 ounce) can shredded bamboo shoots1 cup dried, shredded wood ear mushroom, rehydrated1 pound Chinese barbequed or roasted pork, cut into matchsticks2 green onions, thinly sliced2 ½ teaspoons soy sauce1 teaspoon salt1 teaspoon sugar½ teaspoon monosodium glutamate (MSG)1 (14 ounce) package egg roll wrappers1 egg white, beaten4 cups oil for frying, or as neededDirectionsHeat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.Info | Char Siu Chinese Pork Recipesprep:
1 hr
cook:
20 mins
additional:
1 hr
total:
2 hrs 20 mins
Servings:
20
Yield:
20 egg rolls
TAG : Authentic Chinese Egg Rolls (From A Chinese Person)Appetizers and Snacks, Wraps and Rolls, Egg Roll Recipes,
