Wednesday, March 11, 2009

fried eggrolls

these suckers take a bit of manual labor but they are sure worth it in the end. the best thing about making your own eggrolls is that you can fill it with anything you like. get creative, try anything. its deep fried, so u know it will be good ;)

fried eggrolls
1 teaspoon of grated fresh ginger
3 garlic cloves, finely minced
1 tablespoon soy sauce
1 tablespoon of sesame oil
1 tablespoon of mirin
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
1/2 teaspoon of ground white pepper
1/2 teaspoon of cracked black pepper
1/2 lb of ground pork
10-12 raw shrimp, peeled, deveined and chopped into bite size pieces
1/2 head of cabbage
2 medium sized carrots
1/2 of onion
8 shitake mushrooms (cleaned, stems discarded)
1 tablespoon of soy sauce
1/2 tablespoon of sesame oil
salt and pepper
vegetable oil for frying
1 packet of large eggrolls skins
1 egg, beatened

in a bowl, marinate the ground pork with soy sauce, sesame oil, mirin, ground ginger, white black pepper, salt and pepper. let it marinate for about 20 mins.

in the meantime, finely shred the cabbage, carrots, onions and mushrooms. can be done in a blender or mandoline.

heat a wok or a large pot to medium high heat. add 1 tablespoon of oil to the hot pot and then add minced garlic and grated ginger. keep a close eye so it doesn't burn, only fry for about 30 seconds. add the ground pork and saute for 5 mins. add the ground pork and shrimp until no longer pink. add the cabbage, carrots, onions, mushrooms, remaining soy sauce and sesame oil and stir until softened, about 3 mins. adjust the taste with salt and pepper.
spread the filling mixture onto a large plate or baking sheet. slightly tilt the plate so the liquid drips to the lower end. cool for about 10 mins. discard the excess liquid.

when youre ready to roll, moisten two sides of the eggroll skin with the eggwash. on the opposite end, spoon 2 tablespoons of the filling mixture. fold the bottom corner up and roll to the middle of the skin. then fold in the side corners and continue to roll. the eggwashed sides will stick like glue. keep all the finished rolls on under a moistened paper towel until your ready to fry.

when you are ready to fry, fill large pot with about 1.5 inches of vegetable oil on medium high heat. it will take about 3-5 mins to heat up. carefully place an eggroll in the oil. if the oil sizzles, its ready for the rest. if not, the oil is not hot enough. don't crowd the pot with too many eggrolls, this will reduce the temperature of the oil, thus making your eggrolls an oily soggy mess. fry each side of the eggroll until brown, about 2-3 mins each side.

place the fried eggrolls on paper towel to dry and serve with soy sauce. no calories can be counted here. its pure fatty mcfattser.

bon appétit~!


  1. ummm these badboys remind of ones i get from jack in the box at 4 am. its the outside wrapper that's different from the traditional vietnamese ones, these puppies look thick and chewy, yum

  2. When I saw your picture on tastespotting I couldn't help but think of my favorite appetizer ever...Lumpia, the Filipino version of an egg roll that I can never get enough of.

    I agree that egg rolls are great because you can put anything in them to make them your own. And as you mentioned they are fried and you cant go wrong with that! Thanks for sharing! :)

  3. If its fried, its for me! :)

  4. Your blog is very nice and useful.

  5. The dish is very testy. Free Web Directory

  6. Great article and a good looking site. As an alternative to the eggwash you can use a flour paste. Dip your finger in the paste and put it on the last corner. It will keep the egg roll from unrolling on you.