Ingredient List Print Recipe
- 4 tablespoons toasted rice powder (you can make this with sticky rice, or buy it at an Asian market)
- 1 cup cooked cellophane or rice stick noodles, cut in 3-inch lengths
- 1 pound ground pork
- 3 tablespoons shallots, minced
- 2 tablespoons hot chili sesame oil
- 4 tablespoons lemon grass, minced
- 1 fresh chile, minced
- 3 tablespoons soy sauce
- 4 tablespoons carrot, minced
- 3 tablespoons garlic cloves, minced
- 3 tablespoons ginger, minced
- 2 tablespoons sugar
- 4 tablespoons fish sauce
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 tablespoon cornstarch
- 3 tablespoons cilantro, minced
- 2 eggs
- 24 egg roll wrappers
- Peanut oil, for frying
- Mint sprigs and lettuce leaves, for serving
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh ginger, minced
- 3 tablespoons scallions, minced
- 1 tablespoon sesame oil
The Chinese Take-Out Classic Gets an Upgrade
Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait. Serve with two of my favorite dipping sauces—a doctored up chili sauce and the basic soy-sesame sauce in this recipe.
SERVINGS: MAKES ABOUT 24 EGG ROLLS, DEPENDING ON SIZE
First, make the toasted rice powder (or, if you prefer, you can buy it at an Asian market). In a small skillet, toast raw glutinous (sticky) rice over moderately high heat, stirring occasionally, until golden brown and fragrant, 3 to 4 minutes. Transfer the rice to a mortar or spice grinder and let cool completely. Grind the rice to a coarse powder.
Combine the rice powder, noodles, pork, shallots, sesame oil, lemon grass, chile, soy sauce, carrot, garlic, ginger, sugar, fish sauce, mushrooms, cornstarch and cilantro in a large mixing bowl. Let rest in the refrigerator for several hours to allow flavors to develop.
Whisk and combine the eggs in a small bowl.
One at a time, take an egg roll wrapper and lay it out on the work surface in front of you. Place 3 tablespoons of the stuffing in a cigar shape at the base of each wrapper.
Roll upwards once to cover the mixture with the bottom of the wrapper. Fold in the wrapper on both sides and continue rolling upward, sealing with the egg.
Egg rolls can be frozen at this point on a cookie tray and then once firm, bagged and stored.
In batches, fry the egg rolls at 375 degrees F in the peanut until golden brown, about 5 minutes.
In a mixing bowl, whisk together all of the dipping sauce ingredients. Reserve.
Serve the rolls with the soy sesame dipping sauce and this chili sauce, mint sprigs and small lettuce leaves.
Photographs by Madeleine Hill.
Like this recipe? You may also enjoy:
Powered by Facebook Comments