Pork Egg Rolls
What do you think of pork and eggs? This is a nice combination, do you want to know what kind of cuisine we can create using these two ingredients in Chinese food? Today we will be making pork egg rolls. This is a simple but complex dish. Why is it simple? Mainly because it is minced pork rolled in egg, similar to an omelet. However, preparing the meat and rolling the omelet into an egg roll does require a bit of skill. We start by mincing the meat with a knife. You can skip this step if you have ground pork on hand.
If you make this dish well, you will definitely gain a lot of fans. The taste of the egg roll with pork is light and salty, there is absolutely no spiciness or bitterness at all. In China, this is a popular dish. I hope you like it.
Equipment
- 1 wok
- 1 steam rack
- 1 wok lid
- 1 saucepan
- 1 ladle
Ingredients
- 150 g pork front hock or picnic shoulder, roughly 3:7 fat to lean
- 2 eggs
- 2 tbsp starch water mixed in a thick slurry
Seasonings for pork
- 10 g fresh ginger
- 1½ green onions
- ½ tsp white pepper, ground 3 ml
- ½ tsp salt 3 ml
Sauce:
- 2 tsps caiziyou (roasted rapeseed oil) 10 ml (substitute canola oil, vegetable oil, or peanut oil)
- 3.5 ounces water 100 ml
- 2 tsps chicken essence, granulated (bouillon) 10 ml
- ½ tsp salt 3 ml
- 1½ green onions
- 1 tsp toasted sesame oil 5 ml
- 1-2 tsp starch water
Instructions
Preparation
- Mix the starch water by adding 35 ml (2 tbsp + 1 tsp) of corn starch to a bowl. Stir in an equal amount of water. We want a thick solution, so let the starch settle and pour off ⅔ of the water, and mix again.
- Peel and wash the green onion and ginger. Rinse the pork. Chop the green onion and ginger.
- To mince the pork, first cut the pork with the grain into thin strips. Then stack the strips side by side, and cut across the grain to make matchstick-sized shreds. Lastly, stack the shreds together and move the knife in a rocking motion, front to back, to chop the shreds into small pieces, like ground pork.
- Add half of the green onion and all the ginger to the minced meat and chop it into a puree. Add 3 ml of salt and 3 ml white pepper. Stir to combine.150 g pork, 1½ green onions, 10 g fresh ginger, ½ tsp salt, ½ tsp white pepper, ground
- Crack the eggs into a bowl, and beat with a whisk until thoroughly mixed. Then, add about 30 ml (1 oz) of the starch slurry to the egg mixture and stir to combine.2 eggs, 2 tbsp starch water
Cooking
- Heat a clean wok or skillet until it smokes slightly. Add cool oil to cover the pan and pour all the oil into a heat-proof container. Stir the egg mixture, and add half of it to the wok. Turn the pan to allow the egg mixture to turn into a thin round pancake or crepe, like you are making an omelet.2 eggs
- Turn the egg over after the bottom is firm. Leave the egg in the pan for 2 seconds, then remove and set aside.
- Repeat with the other half of the egg mixture.
- Spread a thin coating of the starch mixture on one side of the egg pancake.2 tbsp starch water
- Then add half the minced meat, leaving space around the edge of the egg pancake.
- Apply another layer of starch water to the meat puree. Then roll the egg into a log.
- Place a steam rack in the wok. Bring water to a boil in the wok, place the plate with the egg rolls on the steam rack, and steam the rolled egg for10 minutes. (If you do not have a wok, use a double-boiler, and place the egg rolls on a sheet of aluminum foil, and place this in the top of the double boiler.)
- Remove the egg rolls, cut into sections about 1 inch wide, arrange in a circle on a plate, and set aside.
- To make the sauce, add 10ml of oil and 100ml of water in a saucepan. Add 3ml of salt and the chicken broth (to taste). Bring to a boil, then add the remaining chopped green onion, then slowly add starch water and stir well to thicken the broth. Do not make it too thick. Add a little starch water at a time and stir until you reach the desired consistency. Finally, add the sesame oil and stir.1½ green onions, 3.5 ounces water, 2 tsps chicken essence, granulated (bouillon), ½ tsp salt, 1½ green onions, 1 tsp toasted sesame oil, 1-2 tsp starch water, 2 tsps caiziyou (roasted rapeseed oil)
- Pour the broth over the eggshell rolls.
Notes
- Heating the wok and swirling oil is done to make sure the egg mixture does not stick to the iron pan. Very little oil is needed to fry the crust, so try to pour all the oil back into the container.
- Applying starch water to the egg pancake and the pork makes the egg and meat puree more adhesive so they will not fall apart after steaming.
- The sauce is like a thin gravy, not heavy and thick, but not runny like water.
Nutrition
Calories: 290kcalCarbohydrates: 3gProtein: 19gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 218mgSodium: 1580mgPotassium: 348mgFiber: 1gSugar: 1gVitamin A: 422IUVitamin C: 4mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!