Cooking Lesson #126 Prosperity Egg Rolls

The China Rose Collection

Prosperity Egg Rolls

How you doin’? 你好嗎 (Nǐ hǎo ma). I don’t know about you, but I can make entire meal out of egg rolls—really good egg rolls with a pungent sweet and sour sauce for dipping. Most restaurant egg rolls are mostly cabbage with traces of carrots, while “real” egg rolls include shrimp and pork along with the vegetables.
 
While dim sum has a history that goes back hundreds of years, egg rolls are not in that league. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, spring rolls served in mainland China. These were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but this recipe doesn’t resemble the modern egg roll. The original 1917 recipe described a meat and vegetable filling wrapped in an egg omelet skin, pan fried and served in slices—not the deep fried, crispy version seen today.
 
Some say the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation. Once again, we see the disputed claims to ownership of a recipe.
 
In China, spring rolls are usually served for the New Year holidays because it’s kind of shaped like a gold bar—the symbol of wealth. Whenever it is offered to guests at that time of year the host always says, "may you have prosperity for the coming year." And, we wish you the same!

Ingredients
For the pork
1/2-pound lean ground pork
1 teaspoon peanut oil
1 teaspoon cornstarch
2 tablespoons peanut oil
1/2 teaspoon fresh ginger, minced
1 whole green onion (scallion), minced
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
1 teaspoon granulated sugar
 
For the shrimp
2/3 cup chopped fresh shrimp, cleaned and de-veined
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1 tablespoon dry sherry
 
For the vegetables
2 tablespoons peanut oil, divided
1/2 head Napa cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried Shiitake mushrooms, diced
1/4 cup celery, diced small
1/2-pound bean sprouts
1 teaspoon kosher salt
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
 
Putting it all together
20 egg roll wrappers—store bought (see ChefSecret)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
peanut oil for frying
 
Directions

1. Soak the dried mushrooms in boiling water for 20 minutes. Discard the stems. Dice and set aside.

To cook the pork

1. Mix the pork with 1 teaspoon oil and 1 teaspoon cornstarch.
2. Heat 2 tablespoons of oil in a wok and stir-fry ginger and scallion 1 minute.
3. Add the pork and stir-fry until it is no longer pink.
4. Add 1 tablespoon of the soy sauce and 1 teaspoon sugar.
5. Stir-fry 1 minute. Remove the mixture and set aside.

To cook the shrimp

1. Mix the shrimp with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. Stir-fry quickly just until the shrimp color changes to pink.
2. Add sherry, stir-fry 30 seconds. Remove and set aside.

To cook the vegetables

1. Heat 2 tablespoon of peanut oil in wok.
2. Stir-fry all the vegetables except bean sprouts for 1 minute.
3. Add pork, shrimp and bean sprouts to the vegetables in wok.
4. Add 1 teaspoon of the salt and 1 tablespoon of soy sauce and stir-fry until thoroughly heated and well-mixed.
5. Pour the completed filling into a colander and set aside to drain and cool for at least an hour or up to overnight refrigerated.

To roll and fry the egg rolls

1. Pull the filling from the refrigerator to allow it to temper while you’re setting up the wrappers for filling.
2. Working on a clean dry surface lay out the wrappers.
3. Cut a 1/4-inch off each of the egg roll corners to minimize the “doughiness”. 
4. Deposit 2 to 3 heaping tablespoons of the filling on each wrapper.
5. Roll like burrito (4-inches long x 1-inch round) and seal with the dissolved cornstarch.
6. Cover the bottom of a fry pan with the peanut oil up about a ½” and heat until the temperature reaches 375⁰F; check with a fryer thermometer. Everything is already pre-cooked; this step is to heat the filling and crisp and brown the wrapper.
7. Fry the egg rolls at 375⁰F so that the oil comes half-way up the sides, until they are a nice golden brown. Turn them over to brown the other side.
8. Remove from the pan and set on a paper towel-lined plate to drain.

ChefSecret:  Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers. I always look for oversize Filipino lumpia wrappers which will produce a paper-thin skin.
 
                                  Golden Dragon Sweet & Sour Sauce
 
Ingredients
1/3 cup white vinegar or rice vinegar
1 cup water (see ChefSecret)
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon Sriracha
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
2 tablespoons ketchup
 
Directions

1. In a medium saucepan bring the white vinegar to a boil.
2. Add the cup of water, sugar, salt and Sriracha.  Cook over medium heat until cooked through.
3. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, add to the saucepan and stir through.
4. Add Worcestershire sauce and the white pepper. 
5. Cook until it is bubbly and thick. Remove from stove and add the ketchup.
6. This sauce will keep well in the refrigerator for about a week.

ChefSecret: For a little added richness, switch out the cup of water for chicken stock. By using ketchup, there is no need to add any red color.
 
Covid-19 Quip of the Day: “Anyone else getting tan from the light in the fridge?"
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