Egg Rolls
also called egg roll · pork egg roll · 蛋捲 · 春捲 · chun juan · side order of two
- Takeout Counter
- serves 8
- recipe says 1 hr 15 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 8 oz(225 g)ground pork | brown the pork 4 min | wilt the vegetables 3 min | season, spread thin, cool 30 min | roll tight, seal the corner | fry 350°F (175°C) 5 min, drain |
| 3 cloves(minced)garlic | |||||
| 1 Tbs(grated)fresh ginger | |||||
| 1 Tbspeanut oil | |||||
| 4 cups(300 g; shredded)napa cabbage | |||||
| 1 medium(julienned)carrot | |||||
| 1 cup(90 g)bean sprouts | |||||
| 3(thinly sliced)scallions | |||||
| 1 Tbslight soy sauce | |||||
| 1 Tbsoyster sauce | |||||
| 1 tsptoasted sesame oil | |||||
| 1/4 tspwhite pepper | |||||
| 8(7-in)egg roll wrappers | |||||
| 1 Tbs(slaked in 2 Tbs cold water)cornstarch | |||||
| 4 cups(950 mL; at 350°F/175°C)peanut oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
1brown the pork 4 min
2wilt the vegetables 3 min
goes in with what step 1 made
3season, spread thin, cool 30 min
goes in with what step 2 made
4roll tight, seal the corner
goes in with what step 3 made
5fry 350°F (175°C) 5 min, drain
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 42 min1 of 5 steps gives no time
- Needs you
- about 12 min
- If you get it wrong
- Narrow — the filling goes in cold, because a warm one steams inside the wrapper and bursts the seam in the oil with nothing to be done
brown the pork 4 min
4 minneeds youfrom the start
wilt the vegetables 3 min
3 minneeds you4 min in
season, spread thin, cool 30 min
30 minwalk away7 min in
roll tight, seal the corner
not timed37 min in
fry 350°F (175°C) 5 min, drain
5 minneeds you37 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Egg Rolls
>> category: Dumplings & Rolls
>> tags: pork, cabbage, chinese, deep-fry, appetiser
>> counters: Takeout Counter
>> aka: egg roll, pork egg roll, 蛋捲, 春捲, chun juan, side order of two
>> pairs-with: sweet-and-sour-sauce
>> servings: 8
>> time: 1 hr 15 min
>> slack: narrow — the filling goes in cold, because a warm one steams inside the wrapper and bursts the seam in the oil with nothing to be done
>> step: brown the pork 4 min
Stir-fry @ground pork{8%oz}(225 g) with @garlic{3%cloves}(minced) and @fresh ginger{1%Tbs}(grated) in @peanut oil{1%Tbs} in a hot #wok{} for ~stirfry{4%min}, breaking it fine.
>> step: wilt the vegetables 3 min
Toss @napa cabbage{4%cups}(300 g; shredded), @carrot{1%medium}(julienned), @bean sprouts{1%cup}(90 g), and @scallions{3}(thinly sliced) into @&(~1)pork{} over high heat for ~stirfry{3%min}, until the cabbage collapses.
>> step: season, spread thin, cool 30 min
Season @&(~1)filling{} with @light soy sauce{1%Tbs}, @oyster sauce{1%Tbs}, @toasted sesame oil{1%tsp}, and @white pepper{1/4%tsp}, then spread it on a tray and ~cool{30%min} — a warm filling steams the wrapper from inside and the roll splits in the oil.
>> step: roll tight, seal the corner
Roll @&(~1)filling{} up in @egg roll wrappers{8}(7-in), a scant 1/3 cup each, folding the sides in and sealing the last corner with @cornstarch{1%Tbs}(slaked in 2 Tbs cold water).
>> step: fry 350°F (175°C) 5 min, drain
Fry @&(~1)rolls{} four at a time in @peanut oil{4%cups}(950 mL; at 350°F/175°C) for ~fry{5%min}, turning once, until blistered and deep gold, then drain on a rack.