◄ Back

Next ►

Picture 1 of 6

One of my favor party starters is Chinese egg roll. It is made by wrapping a combination of vegetables and meat in a sheet of dough, and then it is deep fried until golden brown. I love eating it since I was a kiddo. Well, I suppose everyone especially kids like the crispy food. I still remember my family always prepared this dish during the Chinese New Year. My sisters and I would help my mom to wrap the egg rolls, and then my mom would deep fry them. Believe it or not, I could finish up 20 egg rolls continuously in less than 10 minutes.

Since my home isn’t equipped with a fryer, it took me quite sometimes to deep fry all the rolls. For those with a fryer at home, you have advantage of doing this. Anyway, if you never try this recipe before, I personally recommend you to at least try making it once at home even you don’t have the fryer. Trust me, you will enjoy toward the last bite of the last roll!

Ingredients:

1 lb of ground pork
10 small shrimps (minced)
1 carrot (finely chopped)
1/2 jimaca (finely chopped)
2 shallots (finely chopped)
1/4 ginger (finely chopped)
2 tbsp corn starch
1 egg (bitten)
1 pk of egg roll skin
Salt and pepper to taste

Cooking Method:

1. Chop 10 small shrimps into minced shrimp paste.
2. Combine the ground pork, carrot, jimaca, shallots, ginger corn starch, salt and pepper with the shrimp paste. Mix well.
3. Cut to divide the egg roll skin into 4 equal sections.
4. Scoop 1 tablespoon of mixed vegetables and meat and put in the center of the egg roll skin. Wrap to form the egg roll.
5. Before closing the wrap, wipe some beaten egg on top of the egg roll skin (Beaten egg acts like a glue to secure the closing).
6. Repeat step 4 & 5 until all the mixed vegetables and meat being used up.
7. Pan heat the oil and deep fry the egg roll until golden brown.
8. Transfer the egg rolls to a plate with paper towels to absorb the oil.

Now, you can enjoy your crispy egg roll with any dipping sauce you like. Serves hot.