Egg rolls--the quintessential crispy, savory Chinese takeout food. Here's a 100% accurate copycat easy-to-follow takeout egg rolls recipe to make at home!
Ingredients
8 cups shredded savoy cabbage
8 cups shredded green cabbage
2 cups shredded carrot
2 cups shredded celery
3 scallions, chopped
2½ teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons oil
¼ teaspoon five spice powder (optional)
¼ teaspoon white pepper
3 cups shredded or diced roast pork
2 cups cooked shrimp, chopped (optional)
1 package egg roll wrappers (about 24 pieces)
1 egg, beaten
Peanut or vegetable oil, for frying
Instructions
Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
The way to wrap these egg rolls is to first take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. Check out the photos below to see how to wrap them. Basically, it's similar to the method you'd use to wrap a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
Full Reading: https://thewoksoflife.com/2014/11/takeout-egg-rolls/
