PORK AND VEGETABLE EGG ROLLS
Traditions are one of my favorite parts of cooking. Egg rolls are a big tradition in our family. I am part Filipino so whenever we have a family get together, Lumpia or Filipino egg rolls are always a part of the celebration. Weddings, family parties, BBQs. You name it, egg rolls are there.
Some of my fondest memories from childhood are sitting around the table making these with my mom and dad. Now that I am an adult with children of my own, I was anxious for the time when I could teach my children this family tradition. Now that my eldest son has taken an interest in cooking, I thought it was the perfect time.
The first step to making egg rolls is to get all of your ingredients prepped and ready to go so that when you sit down to roll them you have everything right where you need it.
The first thing you need to do is prep your vegetables. When I was young, this was the most time consuming part of the whole process because you had to cut the vegetables all the same size. Today, I simply use the the KitchenAid® Food Processor Attachment with the ExactSlice™ System. It makes things so much easier! My son loves using it too.
He finds it super easy to turn on and put the vegetables in. It allows him to feel like he’s a part of the whole cooking process. For these egg rolls we used cabbage, carrots, onions and bean sprouts.
Once the vegetables are all prepped. We cook the pork, vegetables and seasonings together until the pork is cooked through and the veggies are soft.
Next up is getting your assembly line going so that you can roll the egg rolls faster. You’ll need an egg, a pastry brush and egg roll wrappers.
Finally you start the rolling process. My son, at 3, didn’t quite have the attention span to sit and help me roll. I loved helping do this part when I was a little bit older so if you have older kids they might like this part too.
To roll the egg rolls, using one egg roll wrapper with one point towards you, place 1 heaping tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides.
Dip your brush in the egg and brush onto the wrapper. Continue rolling to seal completely.
You’ll need to repeat this process about 25-30 times with the remaining ingredients.
At this point you can either fry the egg rolls and serve them immediately or you can freeze them. We usually fry up a few right away and then place the rest in a single layer on a baking sheet and put it in the freezer. Once they are frozen, we place them in resealable plastic bags. That way we can take out as many as we want at a time.
When you are ready to fry them, make sure they are completely thawed and heat about an inch of oil over medium-high heat. Once the oil is hot enough, about 350 degrees, fry them until golden brown and crispy. We like to serve plum sauce for dipping. If you like something a little spicier, go for some garlic chili sauce.
PORK AND VEGETABLE EGG ROLLSMakes 25-30 egg rolls
1/4 wedge of green cabbage (about 1 cup shredded)
2-3 carrots, peeled (about 1 1/2 cups shredded)
1 pound ground pork
1 cup diced yellow onion
6 garlic cloves, minced
12 ounces mung bean sprouts
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sesame oil
25-30 egg roll wrappers
1 egg, beaten
Oil for frying
Attach the KitchenAid® Food Processor Attachment with medium shredding disc inserted on to a KitchenAid® Stand Mixer.
Turn the ExactSlice™ System to thin. Place a bowl under the food processor to catch the cabbage. Place cabbage in the feeder and push the cabbage through to shred.
Next, place the carrots in the feeder and push the carrots through to shred.
Place pork in a large skillet and cook just until browned. Add in cabbage, carrots, garlic and bean sprouts. Cook until vegetables start to soften. Add in soy sauce, ginger and sesame oil. Continue cooking until bean sprouts are soft. Season to taste with salt.
Set up an assembly line with egg roll wrappers, beaten egg and filling.
To assemble the egg rolls, using one egg roll wrapper with one point towards you, use a slotted spoon to place 1 heaping tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip the brush in the egg and brush onto the wrapper. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
If you are cooking the egg rolls immediately, heat 1 inch of oil in a skillet over medium-high heat to 350 degrees. Cook egg rolls, in batches, 1-2 minutes on each side or until golden brown. Transfer to a paper towel lined plate. Sprinkle with salt. Serve immediately.
To freeze: place the egg rolls in a single layer on a baking sheet and freeze. Once frozen, place in resealable plastic bag. Thaw completely before frying.