Egg Rolls

Method

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1. Heat the oil in a large wok over high heat and cook the pork for 4 minutes, breaking it up, until no pink remains.

   Mark done Start 4 min timer

2. Add the garlic and ginger for 30 seconds, then the cabbage and carrots, and stir-fry 4 minutes until the cabbage wilts.

   Mark done Start 30 sec timer

3. Stir in the soy sauce, oyster sauce, sesame oil, pepper and sugar and cook 2 minutes until the pan is dry.

   Mark done

4. Stir in the spring onions, tip onto a tray, spread out and cool completely.

   Mark done

5. Place a wrapper with one corner towards you and put 3 tablespoons of filling just below the centre. Fold the bottom corner over the filling, fold in both sides and roll up tightly, sealing the last corner with the flour paste.

   Mark done

6. Heat the frying oil to 180°C / 350°F in a deep pan.

   Mark done

7. Fry 4 rolls at a time for 3 to 4 minutes, turning, until blistered and deep golden.

   Mark done Start 3 min timer

8. Drain on a rack and rest 3 minutes before serving with sweet chilli sauce.

   Mark done

Chef’s Tips

• Cool the filling completely before rolling, or steam splits the wrappers.
• Roll tight and seal the last corner with the paste so oil cannot get in.
• Keep the oil at 180°C and fry in small batches so the temperature stays up.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Sweet chilli sauce
• Hot and sour soup
• Egg fried rice

Storage & Reheating

Refrigerate cooked rolls up to 3 days and re-crisp at 200°C for 8 minutes. Freeze uncooked rolls on a tray, then in a bag, for 2 months and fry from frozen for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.