How to make Egg Rolls
Start by chopping the head of cabbage, carrot and black mushroom. Once you have everything chopped, put a little vegetable oil in your wok, sprinkle a little garlic powder and white pepper in. Stir and mix for about 7-8 minutes.
It should look something like this. Not too crispy, but not too soggy either.
Let your cabbage/carrot/mushroom mix set for a little bit. If it’s too warm, it will break the egg roll wraps as you roll them.
About 5 minutes and you should be good to go. And here’s how you wrap them.
And before you know it, you have a pretty little tray of them like this.
Now they are ready to be cooked. Pour some vegetable oil in a pan (about 2 1/2″ worth) on medium heat. Let it heat up a bit and drop them in- a few at a time.
Watch them get brown.
Fun, huh? When they look a golden brown, they are ready to be pulled out of the pan. And now they’re good enough to eat.
At least after they get a little time cooling off.
And let me tell you, they are delicious! We served them with twice cooked pork and it was to die for. Want me to share that recipe with you too? It’s easy and just as yummy as these egg rolls.
Thanks Kuei for teaching me to be a Chinese superwoman!
Tags: egg rolls
