Description
These arent your average takeout egg rolls! Delicate egg pancakes wrap savory pork, shrimp, and veggie filling, then gently steam-fry to perfection.
Ingredients
Units
Scale
- 2 lbs (900 g) ground pork
- 0.5 lbs (225 g) shrimp
- 2 tbsp fish paste
- 0.5 cups (50 g) finely chopped shiitake mushrooms
- 0.5 cups (50 g) chopped green onions
- 0.25 cups (10 g) chopped chives
- 3 tbsp ginger
- 1 egg
- 0.25 cups (60 ml) soy sauce
- 2 tbsp (30 ml) Chinese cooking wine
- 1 tbsp (15 ml) sesame oil
- 11 eggs
- Salt
- Pepper
- Vegetable oil
- 1-2 cups water or stock
Instructions
- Prepare the Filling
- Finely chop the shrimp until it becomes a smooth paste.
- In a large bowl, mix the ground pork, shrimp paste, mushrooms, green onions, chives, ginger, egg, soy sauce, Chinese cooking wine, and sesame oil.
- Stir thoroughly until fully combined. The mixture should be slightly wet and sticky.
- Prepare the Egg Pancake Wrappers
- In a medium bowl, crack all 11 eggs and beat well.
- Remove 1/4 cup of the beaten egg and set aside; this will be used as a binder.
- Season the remaining beaten eggs with salt and pepper.
- Set Up Your Rolling Station
- Arrange a shallow dish for the finished rolls.
- Set up a cutting board to assemble the egg rolls.
- Have the beaten eggs, pork filling, and a 12-inch nonstick skillet nearby.
- Cook the Egg Pancakes
- Heat a medium-low flame under a nonstick skillet.
- Lightly grease the pan with vegetable oil.
- Pour 1/4 cup of the egg mixture into the pan and swirl to spread evenly.
- Cook for 30–45 seconds until the bottom is set but the top remains slightly wet.
- Slide the pancake onto a cutting board.
- Fill and Roll the Egg Rolls
- While the pancake is still warm, place 1/4 cup of the pork mixture in a horizontal log at the edge closest to you.
- Roll the pancake tightly away from you, forming a firm egg roll.
- Halfway through rolling, fold in the edges to create a closed shape.
- Dip your fingers in the reserved beaten egg and brush a thin layer along the edge to seal the roll.
- Place seam-side down in a dish.
- Repeat the Process
- Continue steps 4 and 5 until all the egg rolls are assembled.
- Wipe the pan lightly with oil between cooking each egg pancake.
- Cook the Egg Rolls
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat (approximately 350°F/177°C).
- Place the egg rolls in the pan and cook for 2 minutes per side, turning until lightly golden.
- Add 1 cup of water or stock, cover, and reduce the heat to a simmer.
- Cook for 5 minutes, then uncover. If the liquid is almost gone, add 1/2 cup more water or stock and cook for another 10 minutes, or until most of the liquid has evaporated.
- Slice and Serve
- Remove egg rolls from the pan and let them rest for a minute.
- Using tongs, slice each roll into 1-inch pieces.
- Serve immediately with dipping sauce.
Notes
- For a richer flavor, marinate the pork in soy sauce and ginger for at least 30 minutes before mixing with other ingredients.
- If you don’t have a wok, a large, deep skillet will work for steaming the egg rolls.
- Leftover egg rolls can be stored in the refrigerator for up to 2 days and reheated in a non-stick pan or air fryer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2 egg rolls
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150