Egg Roll Recipe
- cook TIME 15 mins
- prep TIME 20 mins
- total TIME 35 mins
Ingredients (16)
- 4 oz ground pork
- 8 spring roll wrapper sheets
- 2 oz raw shrimp peeled, deveined, and chopped
- 1 oz carrots julienned
- 2 oz taro julienned
- 0.2 oz wood ear mushrooms chopped
- 1 egg yolk
- 1 cup olive oil *
- 1 tbsp shallots chopped
- 2 oz tomatoes
- 1 oz lettuce
- 0.5 oz cilantro
- 1 tsp garlic chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/8 tsp sugar
INSTRUCTIONS
Make the filling:
In a medium bowl, mix 4 oz ground pork, 2 oz shrimp, 1 oz carrots, 2 oz taro, 0.2 oz wood ear mushrooms, 1 tsp garlic, 1 tbsp shallots, and 1 egg yolk.
Add 1/4 tsp salt, 1/8 tsp sugar, and 1/4 tsp pepper and mix by hands until perfectly mingled.
Wrap the roll:
Gently remove one wrapper and set it in front of you. Rotate it a bit so you look at it in a diamond shape. Scoop a tablespoon of filling near the bottom of the corner nearest to you.
Lift the bottom and start rolling until it covers all the filling.
Fold over the left side and the right side one after another, towards the center. Continue rolling the egg roll until it is completely wrapped. Dab some egg wash on and underneath the envelope-looking fold to seal the egg roll.
Repeat until all the filling is done.
Fry:
Heat a cup of oil to 350°F (175°C) in a pot.
Gently slide the raw egg rolls in, seam-side down.
Fry each side for 2 minutes and keep turning occasionally until they’re golden brown and crispy (about 12 minutes).
Place them on a wire rack or paper towels to drain the oil.
Serve:
Serve the rolls on a plate immediately while they’re still hot. Optionally, add some slices of tomato, cilantro, and lettuce for an appealing display.
(*) Only part of the oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 1 tbsp of olive oil between four servings.