Egg Roll Recipe
The following egg roll recipe is an all-time favorite for kids and adults. Egg rolls are delicious when eaten alone or with just about all types of Chinese dishes.

Egg Roll Recipe

Don't Forget the Egg Rolls when Making Chinese Recipes

Chinese food is a favorite cuisine because it is frugal, tasty and the ingredients are found easily in supermarkets. Knowing how to prepare Chinese recipes is a useful skill for people of any cultural background because it widens your palette and understanding of how to use different ingredients to make unusual flavors.
 

Chinese recipes are usually made from scratch using fresh vegetables and herbs. Common flavoring used in main courses are blended from combining variations of fresh garlic, ginger, parsley, cilantro, citrus, green onions and chilies. Condiments are sesame oils, chili pastes, plum sauce, soy sauce, five-spice powder and oyster sauce.
 

Most meals are served with hot rice or noodles along with a combination of meat and vegetables. Some of the traditional vegetables are bok choy, eggplant, cabbage, snow peas, white radishes, soybeans, mushroom and bean sprouts.
 

The following egg roll recipe is an all-time favorite for kids and adults. Egg rolls are delicious when eaten alone or with just about all types of Chinese dishes. The egg roll wraps are typically found in the fresh produce section of major grocery stores, often in the same area where you can find fresh dressings, polenta and tofu. 

Egg Roll Recipe

Prep time:
Cook time:
Servings: 12

Ingredients

1 pound ground pork
3 garlic cloves, minced
1 Tbsp. fresh minced ginger root
10 oz. bag of shredded cabbage and carrot mix
12 egg roll wraps (16 oz. package)
A small saucer of water
Vegetable oil for frying

Directions

Add the ground pork to a Chinese wok or a large nonstick frying pan. Cook over medium-high heat while finely breaking up the pork into pieces with a spatula until it is completely cooked. Completely drain the fat from the pan. Press down on the meat to squeeze out any remaining juices so that the mixture is as dry as you can get it. Add the garlic and ginger and continue to cook for five minutes. Add the shredded cabbage and carrot mix. Continue to cook for another three to five minutes. Remove and set aside the mixture to cool before assembling the egg rolls.
 

Assemble the egg rolls one at a time on a clean working surface. Place one heaping tablespoon of the egg roll filling about a half inch above the bottom corner of the wrap. Lift up the bottom corner and tightly roll it up half way, then fold over the sides on top and finish rolling it up. Using the tip of your finger or a small brush to lift up the end of the egg roll and apply just enough water to the underside to make it slightly damp. Lay it back down and lightly press to seal it.
 

Heat a large wok or deep frying pan with a few inches of oil until hot. Using tongs, place the egg rolls in the oil and fry for two minutes on each side, or until they are a crisp and golden in color.
 

Alternative: The egg rolls can also be baked in an oven while frozen for 20 minutes at 425 degrees.