Egg rolls stand as the undisputed king of Chinese takeout — crispy, savory and, let’s face it, usually pretty greasy. Unfortunately, the quality is not always a guarantee. After a recent rash of decidedly mediocre egg rolls, we took matters into our own hands by baking them at home.
These oh-so-scrumptious rolls take a bit of time to prepare, but we promise your efforts will be well-rewarded. The recipe yields four to six egg rolls, depending on how much filling you eat before making it to the wrapping stage.
1 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch
Pinch of cayenne pepper
Pinch of ginger (optional)
Mix ingredients thoroughly in a small bowl and set aside.
1 ½ to 2 cups Napa cabbage, washed and thinly sliced
¼ cup grated carrots
¼ cup chopped green onion
¼ cup chopped water chestnuts
½ pound ground pork
1 teaspoon minced garlic
Bean sprouts (optional)
Egg roll wrappers (found in the refrigerated section of most grocery stores)
Heat a wok or skillet with vegetable oil over medium-high heat. Add ground pork and cook, stirring frequently, until pork is no longer pink. Add sliced Napa cabbage to wok and cook 2 minutes or until cabbage begins to soften. Add a dash of sesame oil, the remaining veggies and the soy sauce mixture to the wok. Cook 2 more minutes, stirring constantly so filling does not burn. Remove filling from heat and set aside in a bowl to cool.
Once the filling has cooled, it’s time to roll! Get a small dish of water ready and place an egg roll wrapper in the shape of a diamond on a clean work surface. Place 2 spoonfuls of filling horizontally across the wrapper, rolling the bottom triangle up to cover the filling. Fold the right corner of the wrapper in and seal it lightly with water, repeating with the left corner of the wrapper, creating a little envelope. Then tightly roll the egg roll up to the top of the wrapper, sealing the seams with water. If you like bean sprouts, sprinkle some on top of the filling before rolling.
Place egg rolls folded side down on a baking sheet covered with parchment paper. Lightly brush each roll all over with vegetable oil and bake for 8 to 10 minutes in a 400-degree oven. Turn egg roll over and bake another 8 to 10 minutes, being careful not to burn the rolls. Serve with soy sauce or the dipping sauce of your choice.
Variations: Substitute chopped or ground chicken for the pork, or skip the meat altogether and bump up the veggies to make a vegetarian dish!