She Strengthens

Discover the Secret to Making Authentic Chinese-Style Egg Rolls at Home

A Delicious History
Egg rolls have been a staple in American Chinese restaurants since the 1930s, with Lum Fong, a restaurant in New York City’s Chinatown, claiming to be the first to introduce them to the menu. These crispy fried treats are made with a simple stir-fry mixture of ground pork, cabbage, carrots, and shiitake mushrooms, wrapped in fresh wrappers and served hot with a tangy dipping sauce.

Make-Ahead Magic
One of the best things about this recipe is that you can freeze the uncooked egg rolls for up to three months. Simply make the recipe through step 3, tightly wrap the egg rolls, and seal them in zipper-top freezer bags. When you’re ready to fry, just slip the frozen egg rolls directly into the hot oil – no need to defrost them first. Add about 1 1/2 minutes to the cooking time.

Gather Your Ingredients
To make these mouthwatering egg rolls, you’ll need:

• 1/2 pound ground pork
• 1 1/4 tablespoons soy sauce
• 1 tablespoon Chinese rice wine
• 1/2 teaspoon sesame oil
• 2 tablespoons peanut or canola oil, plus up to 1 quart more for frying
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 6 ounces cabbage (about 1/4 head), sliced thin
• 2 medium carrots, peeled and coarsely grated
• 5 fresh shiitake mushrooms, stems discarded, caps cut in thin slices
• 1/8 teaspoon granulated sugar
• Freshly ground black pepper
• 25 egg roll wrappers
• 1 tablespoon cornstarch dissolved in ¼ cup cold water, for sealing

Let’s Get Started!
Begin by placing the ground pork in a mixing bowl and adding 1/2 tablespoon of the soy sauce, 1/2 tablespoon of the rice wine, and all of the sesame oil. Mix well and set aside to marinate for at least 10 minutes.

Stir-Fry Frenzy
Heat the oil in a wok or large nonstick sauté pan over high heat. Add the marinated pork and cook, stirring constantly, until the meat shows no traces of pink, about 5 minutes. Reduce the heat to medium-low and add the garlic and ginger, stir-frying until fragrant, 1 to 2 minutes. Then, add the cabbage, carrots, and mushrooms, stir-frying until the vegetables have softened slightly, 2 to 3 minutes. Finally, add the remaining 3/4 tablespoon of soy sauce, sugar, and several grinds of black pepper, and continue to stir-fry for another minute.

Assemble and Fry
To form the egg rolls, lay a wrapper on your work surface with a point at the bottom, so it looks like a diamond. Spoon 1 heaping tablespoon of filling on the bottom point, roll it from the bottom, and fold in the two points on the side as if you’re making an envelope, brushing the wrapper’s top point with the cornstarch mixture so it adheres to itself. Continue with the remaining wrappers, arranging the finished egg rolls in a neat, single layer on a baking sheet, covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have a layer of parchment paper in between the layers to prevent sticking. Refrigerate up to 4 hours.

Frying Time
To fry the egg rolls, fill a wok or deep-sided Dutch oven with 2 inches of oil. Heat the oil to 350°F, using a deep-fry thermometer to help keep the oil at a constant temperature. Gently slide in or lower about 1/4 of the egg rolls, turning occasionally until golden brown, about 2 minutes. Place on a wire rack to drain and continue frying until all the egg rolls are done. Serve hot or warm and enjoy!