Egg Rolls

Name: Egg Rolls
Ingredients: 8 ounces ground pork; 1/2 of a medium to large cabbage; 1 cup julienne carrot; 2 green onions; 1 large egg; 1 tablespoon cornstarch; 1 1/2 teaspoons sesame seed oil; 1 teaspoon Chinese five spice powder; 1 teaspoon kosher salt; 1/2 teaspoon brown sugar; 1/2 teaspoon black pepper; 20 egg roll wraps (usually 1 pack)

12 ingredients

9 steps

Ingredients

8 ounces ground pork
1/2 of a medium to large cabbage
1 cup julienne carrot
2 green onions
1 large egg
1 tablespoon cornstarch
1 1/2 teaspoons sesame seed oil
1 teaspoon Chinese five spice powder
1 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon black pepper
20 egg roll wraps (usually 1 pack)

Directions

1

Cut cabbage into 4 wedges, remove heart & chop very finely (as for coleslaw).
2

Roughly chop julienne carrots & finely chop green onions.
3

Throw all ingredients into mixer & mix on low for 1 or 2 minutes (if you don't have a mixer just mix by hand but squeeze & crush cabbage so it's soft).
4

Remove 1/4 of your mix to a separate bowl & make 5 egg rolls to check that you are putting an equal amount of filling into each, this ensures that you don't run out of filling before wrappers.
5

Place the pile of egg roll wrappers in a diamond shape in front of you with a small bowl or glass of water & just use your finger moisten the top two edges of the wrapper with water.
6

Take a heaped desert spoon of mixture & place it in the center of the wrapper.
7

Bring the bottom of the wrapper up to the top over the filling & lightly pull back so that you use the wrapper to form the filling into a log & so the filling is just below the center of the wrapper with the bottom of wrapper covering most of the filling.
8

Flip the sides of the wrapper in & over the bottom of the wrapper then roll the whole thing forward to finish & seal the roll.
9

Fry the egg rolls in small batches of 4 to 6, moving them constantly until they are golden brown, float well to the top of oil or reach internal temp of 155°F.