Egg Rolls are a delicious finger food that are actually quite easy to make, if a little time consuming. Most of your time will be spent hand-rolling, so this is a great thing to make with friends or a date.
Step 1: Make the Egg Roll Mix.
Just follow the instructions on the back of egg roll wrappers that you can find in your grocery store. It's really not much other than "chop up ingredients and stir-fry. Let cool."
- You can substitute soy sauce for the more-rarely-used fish or oyster sauce.
- You really do need to use ground pork. I've tried ground beef or turkey and they don't come out very well at all.
Step 2: Rolling the Egg Rolls.
This is the time-intensive step where it's much nicer to have company. Or, if you're like me and you're bored one afternoon while your girlfriend is off traveling you can listen to NPR and do it yourself.
- Place the wrapper on a cutting board and wet the edges using a brush (this will make the wrapper stick to itself as you roll it up).
- Place 2 tablespoons of the mix in the center of the egg roll horizontaly from left-to-right.
- Fold in the left and right corners.
- Fold up the bottom corner.
- Roll snugly.
Step 3: Frying
This part isn't too tricky, but you can burn them pretty easily.
- Heat a frying pan with about 1.5" of oil on a medium/high heat. Let the oil get hot (if it's starting to smoke it's too hot).
- Place egg rolls carefully in the pan, cook for around 15 seconds.
- Flip the rolls onto the uncooked side, cook for another 15 seconds
- Remove to a second plate. I like to put a paper towel over this plate to soak up some of the oil.
Step 4: Eating.
You can eat the egg rolls as is, but some condiments are often delicious. I've tried mustard and teriyaki sauce but I'm sure anything that would go well with asian food in general would work.
Final note: I learned this from observing my mom while growing up. Thanks, Mom!