Chinese Egg Rolls
By Chef Martin Yan


1 tablespoon cooking oil
¾ pound ground pork, chicken or beef
2 teaspoons minced ginger
2 garlic cloves, minced
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
12 ounces green cabbage, finely shredded
1 medium carrot, finely shredded
4 green onions, thinly sliced
1 egg, beaten with 1 teaspoon water
Cooking oil for frying

Heat a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add pork, ginger and garlic; stir-fry until meat is cooked through, about 2 minutes. Drain excess oil.

Combine pork, sugar, soy sauce and sesame oil in a medium bowl. Set aside for 30 minutes.

Combine cabbage, carrot and green onions in a large bowl. Add meat mixture; toss well. Let cool slightly.

To fill rolls: Place wrapper on a clean flat surface in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Continue rolling until you have a tight cylinder. Place filled rolls on a baking sheet and cover with a damp cloth while filling remaining rolls.

In a large pot or wok, heat 2-3 inches of cooking oil over medium-high heat to 350ºF. Add egg rolls, a few at a time, and fry until golden brown, 2-3 minutes per side. Lift out with a slotted spoon and drain on paper towels.

Serve with sweet and sour sauce, plum sauce, hot mustard or jalapeño pepper jelly.

Servings: 12

Copyright Yan Can Cook, Inc., 2014