- 2 cups [500 mL] grated cabbage
- 1 cup [250 mL] really finely chopped celery
- 1 medium onion, really finely chopped
- 1/8 teaspoon [0.5 mL] pepper
- 1/4 teaspoon [1 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1 1/2 cups [375 mL] soy sauce
- 1/2 pound [227 g] ground pork
- 1 pound [454 g] frozen egg roll pastry sheets, thawed
or
homemade dough
- 1 egg white, beaten
- 1 1/2 cups [375 mL] vegetable oil
Homemade Dough
- 4 cups [560 g] flour
- 1 teaspoon [5 mL] salt
- 1 large egg
- 2 tablespoons [30 mL] cold water
- More flour or cornstarch, to sprinkle if needed
|
- Thaw frozen dough or make your own dough.
- Into a large bowl, well mix together grated cabbage, finely chopped celery and onion, pepper, sugar, salt, soy sauce and ground pork.
- Even spoon mixture in the middle of pastry sheets.
- Brush dough all around with beaten egg white.
- Fold one side of dough up to a little more than the middle of the filling, then the other side to the middle of the filling.
- Press dough together at the middle and at both ends of each egg roll to secure filling inside.
- Into a deep casserole, preheat vegetable oil until really hot, approximately 375°F [190°C].
- Deep-fry egg rolls into hot oil a few at a time until golden brown on both sides, for approximately 3 to 5 minutes.
- Leave to drain onto paper toweling before serving, hot.
Homemade Dough
- Sift together flour and salt; beat in egg.
- Pour in enough cold water to get an easy to roll dough.
- Leave dough to rest for approximately 30 minutes.
- Roll dough, 1/8 to 1/4-inch [3 to 6-mm] thick.
- Cut dough into approximately 24 even-size rectangles.
- Stack wrappers while preparing filling, covering them with a damp cloth so that they do not dry out
- If necessary, lightly dust wrappers with flour or cornstarch to prevent them from sticking together.
- Use immediately or refrigerate until ready to use, whitin a few hours.
|
