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Authentic Egg Rolls

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
80 min
SERVINGS
12 servings
Snack Chinese
Authentic Egg Rolls
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 1 pound lean boneless pork, cut into thin strips
  • 4 cups shredded cabbage
  • 1 large carrot, shredded
  • 1/2 green bell pepper, cut into thin strips
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons fresh ginger root, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 1 quart oil for frying
  • 1 1/2 (14 ounce) packages egg roll wrappers
  • 1/4 cup water, as needed
  • 1 1/2 cups sweet and sour sauce for dipping
Instructions
1
Preheat the wok by heating 2 tablespoons of vegetable oil over medium-high heat. Sear the pork for 3 minutes, then transfer it to a paper towel-lined plate and set it aside momentarily.
2
In a large mixing container, combine the cabbage, carrot, green bell pepper, onion, garlic, and ginger. In a small mixing bowl, blend the cornstarch, soy sauce, and molasses until you achieve a smooth consistency.
3
Reheat 2 tablespoons of oil in the wok and stir-fry the cabbage mixture in batches, cooking each batch for 3 to 4 minutes or until it reaches a tender state.
4
Return the vegetables to their original container and mix in the pork. Stir in the cornstarch mixture until well combined.
5
Prepare a working surface for assembling the egg rolls. Lay several egg roll wrappers side by side on this surface. Place a small amount of the filling mixture, approximately 2 to 3 tablespoons, on each wrapper. Dip your finger in a small bowl of water and run it along the edge of the wrapper. Fold one corner over the filling, then fold in the sides before rolling the wrapper into an egg roll shape (see Cook's Note).
6
Heat 1 quart of oil in a deep fryer to 365 degrees F (185 degrees C). Fry the egg rolls in batches until they turn golden brown. Drain them on paper towels and serve with a sweet and sour sauce.