Appetizers

Chinese Pork and Cabbage Egg Rolls

Name: Chinese Pork and Cabbage Egg Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 14 egg rolls
Cuisine: American
Ingredients: 4 teaspoons vegetable oil, divided, plus more for deep frying; 3 large eggs, beaten; 1 medium head cabbage, finely shredded (about 6-8 cups); ½ carrot, julienned; 1 pound Chinese barbequed or roasted pork, cut into matchsticks; 1 (8 ounce) can shredded bamboo shoots, drained; 1 cup dried, shredded wood ear mushroom, rehydrated and chopped; 2 green onions, thinly sliced; 2 ½ teaspoons soy sauce; 1 teaspoon salt; 1 teaspoon sugar; ½ teaspoon monosodium glutamate (MSG), optional; 1 (14 ounce) package egg roll wrappers (about 14 wrappers); 1 egg white, beaten

Crispy on the outside, savory and satisfying on the inside, these homemade Chinese egg rolls are packed with flavorful pork, tender cabbage, and aromatic vegetables. Perfect as an appetizer or a light meal, they bring the taste of your favorite takeout right to your kitchen.

Instructions

Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and cook, stirring occasionally, until scrambled and fully cooked. Remove from skillet and set aside to cool, then chop into small pieces.
Add 1 tablespoon of vegetable oil to the same skillet. Add the finely shredded cabbage and julienned carrot. Sauté for 5-7 minutes until the cabbage has softened but still retains a slight crunch. Remove from skillet and set aside to cool.
Add the remaining 2 teaspoons of vegetable oil to the skillet. Add the rehydrated wood ear mushrooms and drained bamboo shoots. Sauté for 3-5 minutes. Add the sliced green onions and cook for another minute until fragrant. Remove from skillet and set aside to cool.
In a large mixing bowl, combine the cooked scrambled eggs, sautéed cabbage and carrots, sautéed mushrooms and bamboo shoots, and the matchstick-cut pork. Add the soy sauce, salt, sugar, and optional MSG. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning if needed.
Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 1/4 cup of the filling mixture just below the center of the wrapper. Fold the bottom corner up over the filling, tucking it snugly.
Fold the left and right corners towards the center, overlapping them slightly. Brush a little beaten egg white on the top corner of the wrapper. Roll the egg roll tightly from the bottom towards the top corner, sealing it completely.
Repeat with the remaining filling and wrappers. Place the finished egg rolls on a plate, ensuring they do not touch to prevent sticking.
Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove the fried egg rolls with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Serve hot with your favorite dipping sauce.

Delight in the classic flavors of homemade Chinese egg rolls, a beloved appetizer that perfectly balances texture and taste. This recipe brings together succulent Chinese barbequed pork, crisp cabbage, and an array of savory ingredients, all encased in a golden, crunchy wrapper. While they may seem intricate, the process is straightforward and yields incredibly rewarding results, making them a fantastic addition to any gathering or a special weeknight treat.