American-Style Egg Rolls
Ingredients: lard, ground pork, shrimp, chicken bullion powder, table salt · 90 min cook time · 340kcal · $15.40
Ingredients
2tablespoons lard, 12ounces ground pork, 4ounces shrimp, 1teaspoon chicken bullion powder, 1teaspoon table salt, 0.5teaspoon white pepper, 2tablespoons sugar, 2tablespoons light soy sauce, 1tablespoon oyster sauce, 1.5teaspoons Chinese white rice vinegar, 1.5teaspoons Shaoxing wine, 1.5teaspoons toasted sesame oil, 2cups green cabbage, 1whole carrot, 1teaspoon vegetable oil, 1brick mung bean noodles, 12pieces egg roll wrappers, 1inch and a half deep peanut oil
Instructions
1. Add lard and ground pork into the stand mixer and whip at medium speed for about two minutes until the pork looks snowy white.
2. Add shrimp, chicken bullion powder, salt, white pepper, sugar, light soy sauce, oyster sauce, Chinese white rice vinegar, Shaoxing wine, and toasted sesame oil to the meat mixture. Mix for about 30 seconds until combined.
3. Scrape the sides of the bowl and place the filling in the fridge for about 30 minutes.
4. Heat a wok on high heat until almost smoking, add vegetable oil, chopped green cabbage, shredded carrot, soy sauce, and sugar. Cook for about two minutes until cabbage is soft.
5. Spread the cooked vegetables onto a platter in an even layer and put in the fridge to cool down for about 15 minutes.
6. Hydrate the mung bean noodles in hot water for 15 minutes, rinse, drain, and cut into one-inch pieces.
7. Add the cooled vegetables, cut noodles, and meat filling into the stand mixer and mix for a minute at low speed.
8. Place a portion of filling on an egg roll wrapper, fold the bottom half over, fold in the sides, compress to let excess air out, seal the edges with water, and roll tightly.
9. Heat peanut oil in a wok to between 350 and 375 degrees Fahrenheit and fry the egg rolls in batches of six for about six minutes until deep golden brown.
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