My husband has been the Chinese chef in our household for years! He has developed the recipe for the world’s best egg rolls. I have not been able to find an egg roll that I enjoy more than his delicious recipe. Yes it is a bit time consuming but so worth the effort. The filling can actually be prepared ahead of time as it should cool before attempting to fill the wrappers. Once the wrappers are filled you should cook them right away. These delicious egg rolls should be eaten immediately!
World’s Best Egg Rolls
2 pkgs of egg roll wrappers
1 lb. pork sausage
1 lb. shrimp
1 head of Napa cabbage
1 can of bamboo shoots
1 can water chestnuts
1 bunch of green onions
1 small garlic bulb
1 ginger root (match size of garlic bulb)
1 celery stick
2 bottles of peanut oil, enough for deep fry in wok
Sauce mixture (combine in large bowl in this order)
2 Tb cornstarch
2 Tb water
4 Tb soy sauce
4 Tb vinegar
4 Tb rice wine
4 Tb sesame oil
½ cup of chicken broth
2 tps black pepper
Add in finely chopped green onions
Let sauce mixture sit while you prep the rest of the items
Make the sauce mixture first and let it sit while you prepare the egg roll filling.
Prepare the egg roll filling. Chop garlic and ginger very well and put in bowl. It should look like a lot.
Chop all vegetables into small pieces. I put the cabbage in one bowl, the rest of the veggies in another bowl.
The trick for a good filling is to cook with a very hot wok. Heat wok and add just enough oil to coat (about 2 Tbs) and to cook half the garlic/ginger. Stir-fry half the garlic/ginger until lightly brown, to infuse oil. Add pork sausage and cook until crumbled and done. Remove sausage to drain in colander, leave remaining oil in wok. Add shrimp to wok and stir fry until done. Combine shrimp with pork sausage.
Heat wok again and add enough oil to coat, stir-fry the other half of garlic/ginger until lightly brown, to infuse oil. Add veggies and cook for 1-2 minutes, then add cabbage and cook vegetables until tender, about 3-4 minutes.
Pour sauce mixture into vegetables and cook until sauce thickens. Add pork and shrimp mixture and stir until everything is coated with sauce. You may want to cover and cook a few more minutes if the veggies don’t look done. Remove and cool. It is much easier to work with a cool filling than hot.
Heat peanut oil, enough to cover 3-4 egg rolls for deep frying, while assembling rolls.
Mix 1 Tb of water and 1 Tb of cornstarch in a bowl to seal the wrappers. Roll up a heaping tablespoon of egg roll mixture in each wrapper, seal with dab of cornstarch and water.
Deep fry 3-4 rolls at a time.
Serve immediately with sweet & sour sauce, or mix equal amounts of soy sauce and cider vinegar together in small bowls for dipping.
We have never tried freezing these world’s best egg rolls but they are delicious heated up the next day for lunch!