SMTO RECIPE: The Best Egg Rolls
Homemade egg rolls are one of those treats that are worth making from scratch. Fresh ingredients make all the difference. I like to get everything ready before people come over because once the egg rolls come out of the fryer, they disappear. While they are frying, I stir together a quick dipping sauce. Give them a try and see if they live up to their name. I bet you will like them better than takeout.
The Best Egg Rolls
Ingredients
Egg Rolls:
1/4 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cabbage
2 ounces shredded carrots
1 tablespoon coriander chutney
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying
8 egg roll wrappers, about 7-inch squares
2 tablespoons sesame seeds, optional
Dipping Sauce:
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/8 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
- Season the ground pork with ginger, garlic powder, salt and pepper. Cook in a skillet over medium heat until no longer pink. Set aside.
- Combine the cabbage, carrots, coriander chutney and cooked pork in a bowl and mix well.
- Stir together the flour and water in a small bowl to form a paste.
- Heat the peanut oil in a large skillet to about 375 degrees.
- Lay an egg roll wrapper on a work surface with one corner pointing toward you. Place about 1/4 to 1/3 cup of filling in the center. Fold the bottom corner over the filling, fold in the sides and roll tightly. Brush the final corner with the flour paste to seal.
- Fry the egg rolls in the hot oil, turning occasionally, until golden brown. Remove and drain on paper towels. Sprinkle with sesame seeds if desired.
- For dipping, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic powder and onion powder until smooth.
