Ingredients:
1 package of 50 egg roll noodles
1 tbsp. oil
1½ lbs. of extra lean ground pork
½ tsp. onion powder or a small onion chopped very finely
Salt and pepper
2 tbsp. oil
8 cups cabbage, cut into strands
2 onions, finely chopped
3 stalks celery, peeled and finely chopped
1 or 2 large carrots, coarsely grated
8 to 12 large garlic cloves, crushed and chopped
2 tbsp. light soy sauce
1 tbsp. grated fresh ginger
1 tbsp. ground coriander seeds
1 tsp. sugar
1 tbsp. oyster sauce
1 tsp maagi sauce, optional
4 green onions, sliced
white pepper
1 egg
1 tbsp. cornstarch plus more if needed
Steps to follow:
Mix pork, onion powder, or small onion, salt and pepper before sauteing in oil. Do not overcook; it should just lose its pink color. Remove from heat and set aside.
In the same wok, add the oil and cook the cabbage for 3 to 4 minutes, add the other vegetables from part 2 and cook for another two minutes.
Add soy sauce, ginger, cilantro, sugar, oyster sauce, Maagi and cook while stirring until liquid evaporates, about 1 to 2 minutes.
Add the green onions and the white pepper, otherwise use black pepper.
Add the reserved meat and mix well. Pour the preparation into a bowl and let it cool.
Once cold, add the egg, the starch, stir well and adjust the seasoning if necessary.
My trick, for egg rolls, I always make my preparation the day before. We gain in good ways. The preparation having collapsed I obtain egg rolls better filled and it is easier to maintain the stuffing in place when we roll them.
The next day, the flavors are mixed, the taste is better, and the seasoning is easier. There is nothing worse than an egg roll that lacks salt. (source : ineskohl.info)
And last but not least, you can check the amount of liquid at the bottom of the dish, and if it is too much, you can remove it or add 1 to 2 teaspoons of cornstarch.
To roll them I place 9 or 12 doughs next to each other, forming a square so that I can easily make the outline of each dough with beaten egg that we place with a pastry brush.
Then place a heaping tablespoon of filling in the center of each dough. Attention all the contour of the paste must remain without any trace of stuffing.
To roll them, fold a little more than half of the dough over the filling, holding this part of the dough push lightly to pack the filling into the fold of the dough.
Fold the other half of the dough so that the two edges overlap, now just press firmly on both ends of your pie.
Place the pate on the work surface, making sure to put the fold underneath and to make sure that the pate is well closed, press again on the two ends.
It is important to seal the pies well, because if there is oil in the frying process they are less interesting. It is also better to let the pies rest for 20 to 30 minutes before frying them. During this rest, I got into the habit of moving them once on my work surface to prevent them from sticking to it.
