Easiest Way to Best Eating on a Dime Asian Inspired Egg Rolls

Name: Easiest Way to Best Eating on a Dime Asian Inspired Egg Rolls
Prep time: 12 min
Cook time: 1 h
Cuisine: American
Ingredients: meat; 1 lbGround Meat; 1 tspcornstarch; 1 tbspsoy sauce; 1 tbspoyster sauce; 1salt; 1ground black pepper; filling; 8 ozshredded cabbage (1/2 pound); 1 mediumonion, chopped; 2 eachcelery stalks, sliced on diagonal; 1 canwater chestnuts, chopped; 1 canbean sprouts or 2 cups fresh, chopped; 2 eachgreen onions, chopped; 4 clovegarlic, chopped; sauce; 1/4 cupcool water; 1 tbspcorn starch; 1 tbspsoy sauce; 2 tbspoyster sauce; 1 tbspsesame oil (optional); ground black pepper; crushed red pepper flakes; assembly; 1 packagesegg roll skins/wrappers; 2 tbspcornstarch; 2 tbspcool water

Herbert Hernandez

Recipe

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Easiest Way to Best Eating on a Dime Asian Inspired Egg Rolls Delicious, fresh and tasty.

Asian Inspired Egg Rolls. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. 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 bottom point up over filling and roll once.

Set aside and repeat with remaining filling.

Egg rolls are fried, savory rolls, generally filled with cabbage chopped Chinese roast pork.

The wheat flour based wrappers form small bubbles when fried, giving them their signature look.

You can have Asian Inspired Egg Rolls using 27 ingredients and 24 steps. Here is how you cook that.

Ingredients of Asian Inspired Egg Rolls

You need of meat.
It’s 1 lb of Ground Meat.
It’s 1 tsp of cornstarch.
Prepare 1 tbsp of soy sauce.
Prepare 1 tbsp of oyster sauce.
You need 1 of salt.
You need 1 of ground black pepper.
Prepare of filling.
Prepare 8 oz of shredded cabbage (1/2 pound).
You need 1 medium of onion, chopped.
Prepare 2 each of celery stalks, sliced on diagonal.
It’s 1 can of water chestnuts, chopped.
Prepare 1 can of bean sprouts or 2 cups fresh, chopped.
Prepare 2 each of green onions, chopped.
You need 4 clove of garlic, chopped.
You need of sauce.
Prepare 1/4 cup of cool water.
It’s 1 tbsp of corn starch.
It’s 1 tbsp of soy sauce.
You need 2 tbsp of oyster sauce.
It’s 1 tbsp of sesame oil (optional).
Prepare of ground black pepper.
It’s of crushed red pepper flakes.
It’s of assembly.
You need 1 packages of egg roll skins/wrappers.
You need 2 tbsp of cornstarch.
Prepare 2 tbsp of cool water.

It is an American creation that evolved from Chinese spring rolls (check out our Shanghai Style Spring Roll recipe to see the difference), sometime in the.

Taste and add salt and sugar if desired.

Add the pork to the wok and cook until well done (place cover on wok).

Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts.

Asian Inspired Egg Rolls step by step

Add all meat ingredients together, mix well. Let sit 15 minutes to allow flavors to infuse..
Prepare onion, garlic and celery first.
Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high..
Add meat mixture, chop up and turn to cook.
When the meat is about half way cooked, add the onion, garlic and celery. Stir to combine..
Setup a large bowl with a bunch of paper towels at the bottom.
When the onion is translucent, add the chopped cabbage and water chestnuts.
Turn/stir until the cabbage is mostly cooked.
Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes.
Reduce heat to medium.
Add rest of sauce ingredients to pan, stir for about 2 minutes..
Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring..
Turn of heat, give one last stir. Transfer to the bowl with paper towels at the bottom..
Allow to cool down so you can handle it without burning yourself, about 15-20 minutes..
Mix the assembly cornstarch and water. This will be the "glue" that holds the wrapper together..
I pretty much followed the instruction on the wrappers I bought. Pretty straight forward. A picture explains it the best, please refer to this step picture..
Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture..
Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step..
I find if you try to make it to right, the wrapper will rip. So just snug it a little, let the "glue" hold it together..
Put enough oil in a pan to go about half way up the wrapped rolls. I found medium heat was just right on my stove-top. I dont have a thermometer, so it was all guess work, trail and error. I started on medium high, but they cooked to fast, got too dark..
Carefully place egg rolls in the hot oil, dont overcrowd them..
Just keep an eye on them and flip them over when they look right to you. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side.
We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce.
I tried to be neat, I really did, just reside yourself, this is a messy proposition..

Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired.

These homemade egg rolls taste exactly like the ones from a Chinese restaurant!

This is the only egg rolls recipe you'll ever need!

These homemade egg rolls are so crispy and delicious!

This easy recipe makes authentic Chinese egg rolls, they are so yummy!