Chinese Takeout Egg Rolls Secrets Revealed

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu provides a plant-based option, while ground turkey is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Address the style of wrapper used for egg rolls, noting that traditional American Chinese egg rolls use wheat pastry skins labeled as egg roll wrappers.

Avoid spring roll wrappers as they won't produce the desired texture.

Mention brands like Golden Dragon and Twin Dragon for egg roll wrappers.

Prepare the vegetable filling by filling a large pot with lightly salted water and bringing it to a simmer.

Add 8 cups of finely shredded cabbage, 1 cup of julienned celery, and 1 cup of julienned carrot to the simmering water and blanch for about 1 minute until slightly softened.

Remove the vegetables to a bowl of ice water or drain them in a colander and run cold water over them to cool them down.

Remove excess moisture from the vegetables using a colander, towel, or potato ricer, ensuring they are as dry as possible to avoid sogginess in the egg rolls.

Spread the drained vegetables on a baking sheet and let them sit for about an hour to evaporate more moisture.

In a bowl, combine 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, 1/8 teaspoon Chinese five spice, 1/8 teaspoon white pepper, 1 tablespoon shaoxing wine, 3/4 teaspoon light soy sauce, 1/2 teaspoon hoisin sauce, and 1/2 teaspoon oyster sauce to create a pork sauce.

Heat oil in a non-stick pan over medium-high heat and add 1/4 pound of ground pork, breaking it up as it cooks.

Leave the pork alone for several minutes to develop charred bits for flavor.

About 2-3 minutes before the pork is done, add 1 teaspoon minced garlic and cook until fragrant, about 20-30 seconds.

Add the reserved pork sauce to the pan and simmer until reduced, concentrating the flavor.

Drain the cooked pork on paper towels to remove excess fat before assembling the egg rolls.

Prepare a spice mixture by combining 2 tablespoons kosher salt, 2 1/2 tablespoons chicken bouillon powder, 1 1/2 teaspoons granulated sugar, 1/8 teaspoon Chinese five spice, 1/8 teaspoon white pepper, and 1/8 teaspoon black pepper in a bowl.

Mix the spice blend well and set aside for seasoning the vegetables before stuffing the egg rolls.

Heat neutral oil to 350°F in a deep fryer or a large pot, using a thermometer to maintain the temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens