Chinese Egg Roll
The Chinese have been well-known for their egg rolls over the years. However, these egg rolls are special. My son-in-law’s family fled China in the late ’30s because of WW2 when the Japanese invaded. They fled to the Philippines and shortly after the Japanese invaded that country also. Melvin’s family feared persecution and annihilation so they moved to the mountains where they lived for many years. In the ’70s his parents moved to the U.S.A and this is where Melvin was born.
So what makes this egg rolls different? It is the wrapper, which is very similar to the Filipino lumpia. Their filling and dipping sauce is most defiantly Chinese in origin. You’ll enjoy the crisp crunch of the wrapper and the delicious filling with Asian flavors.
3 lb. Ground pork
1 package Maifun noodles, keep frozen until 1 hour before making
1/2 package Black fungus (Wood ear)
2 onions, diced small
1 cup carrots, grated
4 garlic cloves, pressed
2 teaspoons kosher salt
2 tablespoons black pepper
2 packages (50 shells) O’Tasty Spring Roll Shells
2 tablespoons cup cornstarch
1/3 cup water
Dipping Sauce for egg rolls:
1/4 cup soy sauce
1/3 cup white vinegar
2 garlic cloves, pressed
1” ginger root, grated
Mix all the ingredients into a bowl.
Combine the cornstarch and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the “glue” to seal the edges of the wrapper.
Soak the Maifun noodles in cool water until soft approximately 10 minutes. Ring the noodles out and cut into 2” strips.
Soak the black fungus for 10 minutes, remove any hard pieces. Slice them thinly, leaving them in long strips.
In a skillet cook the onions until translucent and lightly browned. Remove from the pan and cool before adding them to the pork mixture.
Mix the ground pork, noodles, carrots, garlic, onions, salt and pepper.
Before making the egg rolls, fry a piece of the filling in a skillet to make sure there is enough salt and seasonings.
Place a spring roll wrap on a flat surface in front of you with a corner facing you. The wrap will look like a diamond in front of you.
Place approximately 1/4 cup of the filling in your hand and form into a long log, place in the wrap on the lower middle half. Don’t overfill the wrap or it will be hard to roll and seal it.
Fold the bottom of the wrap up, gently push with your fingers removing any pockets, securing it tightly, roll 1 time. Fold the left and right sides roll 1x. Now place a small amount of the cornstarch paste around the edges at the top. Make sure the end point is secure and the egg roll is tight.
Place the egg rolls into 350° degree heated oil and fry them until they are brown. Use tongs or a slotted metal spoon to carefully put as many of the egg rolls in the hot oil as you can fit comfortably. Turn them occasionally until they are cooked evenly, and are a golden-brown color. It should take about 7- 10 minutes per egg roll to cook them completely.
Drain the cooked egg rolls onto a paper towel lined baking sheet. Cool a bit before consuming, they are very hot!