Crispy Egg Rolls Wraps (Printable Version)

Golden, crispy egg rolls filled with seasoned pork, cabbage, carrot, and fresh aromatics.

# Ingredients Required:

→ Pastry

01 - 240 g plain all-purpose flour, plus additional for dusting
02 - 60 ml ice-cold water, plus up to 60 ml extra if necessary
03 - 1 large egg
04 - 1 tsp salt
05 - 2 tbsp cornstarch, for dusting

→ Filling

06 - 300 g ground pork or chicken
07 - 150 g finely shredded cabbage
08 - 100 g julienned carrots
09 - 50 g bean sprouts
10 - 3 cloves garlic, minced
11 - 15 g minced fresh ginger
12 - 30 ml soy sauce
13 - 15 ml oyster sauce
14 - 5 ml sesame oil
15 - 2 spring onions, finely chopped
16 - 15 ml vegetable oil, for cooking
17 - 1 egg, lightly beaten (for sealing)

→ Frying

18 - 500 ml vegetable oil

# Guide to Cooking:

01 - Combine flour, ice-cold water, egg, and salt in a large bowl and stir until sticky dough forms. Add additional water if needed. Knead on a floured surface for 5 minutes until smooth and elastic. Rest dough for 30 minutes, then knead briefly again.
02 - Divide dough in half; wrap one half to prevent drying. Roll other half to approximately 3 mm thickness on floured surface. Cut into 9 cm squares, dust lightly with cornstarch and stack. Repeat with second half. Use immediately or freeze.
03 - Heat vegetable oil in skillet over medium heat. Sauté garlic and ginger until aromatic. Add ground meat and cook through. Stir in soy sauce, oyster sauce, and sesame oil. Add cabbage, carrots, and bean sprouts; cook 3-4 minutes until tender. Incorporate spring onions, then remove from heat and cool slightly.
04 - Place wrapper with a corner toward you. Spoon 2 tablespoons filling onto lower third. Fold bottom corner over filling, then fold sides inward, rolling tightly toward top corner. Seal with beaten egg. Repeat for remaining wrappers and filling.
05 - Heat vegetable oil to 180°C in deep pot or fryer. Fry rolls in batches for 3-4 minutes until golden and crisp, turning occasionally. Drain on paper towels before serving.

# Extra Suggestions:

01 - Resting the dough allows gluten to develop, resulting in a more elastic pastry.

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