Best egg rolls

1 pound pork or beef

1 tablespoon ground ginger

1 tablespoon garlic cloves, or more to taste

2 cups shredded cabbage

2 ounces diced carrots

2 tablespoons flour

2 tablespoons water

1 quart peanut oil for frying

8 egg roll wrappers. (7-inch square)

2 tablespoons sesame seeds

In a large bowl, season pork with garlic powder and ginger; mix until well combined. Place the pork in a medium skillet over medium heat. Cook until pork is browned and tender, 5 to 7 minutes. Combine pork, cabbage, and carrots. Mix the four and water together in a small bowl until a dough forms. Heat the oil in a large skillet to 375 degrees F (190 degrees C) or medium-high heat. While the oil is heating, prepare the eggs: Place the egg wrapper on the work surface with one corner facing you like a diamond. Place about 1/4 to 1/3 cup of filling in center of dough. Roll the bottom corner up and fill it in. Turn left and right towards the middle. Place the egg away from you and roll it towards the top corner. To seal the egg rolls better, apply some dough to the inner corner. Fry the egg rolls in the hot oil, turning occasionally, until golden brown and crisp, 5 to 8 minutes. Drain off the oil and let it drain onto kitchen paper or a rack. Place the eggs on a plate and sprinkle sesame seeds on top.

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