Shanghai style egg rolls
Souped Up Recipes · ♥ 6.2K likes · 130.5K views · 11 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup diced scallion
- 1½ tbsp minced ginger
- 1½ tbsp minced garlic
- 1 tsp Sichuan peppercorns
- 1⅓ cup water
Blend the scallion, ginger, garlic, Sichuan peppercorns and water to a puree and pass it through a sieve. Infusing the water with aromatics first is better than mixing plain water with the cornstarch.
- 1½ tbsp cornstarch
- 2 tbsp aromatic water
- 5 tbsp cornstarch
Mix 2 tbsp of the aromatic water with 1.5 tbsp cornstarch and reserve for the pork; mix the rest with 5 tbsp cornstarch to bind the filling.
- 1 lb pork loin
Slice the pork loin slabs into thin strips, not too thick or they are hard to wrap.
- 1 tsp salt
- 1 tsp baking soda
- ½ tbsp Chinese cooking wine
- black pepper
- vegetable oil
- garlic chives
Marinate the pork with salt, baking soda, cooking wine, black pepper and the first cornstarch aromatic water, mix thoroughly, add a drizzle of vegetable oil, mix again and set aside 15 minutes.
Dice the stiff stems of the garlic chives roughly so they cannot poke the wrapper, and cut the leafy parts into 1 inch pieces.
- 8 whole shiitake mushrooms
- 120 g bean sprouts
- cooking oil
Heat the wok on high until smoking, add cooking oil and swirl, loosen the pork strips and stir fry a few minutes until most of the meat has changed colour. It need not be cooked through, because the rolls are deep fried later.
Take the pork out, drizzle in another teaspoon of oil and stir the mushrooms over medium heat a couple of minutes to activate their flavour.
- 1 tsp oil
Add the bean sprouts with 1.5 tbsp soy sauce and 1.5 tbsp oyster sauce and stir about 10 seconds, then the garlic chives, then the pork back in.
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- sesame oil
Drizzle in sesame oil, then pour in the cornstarch aromatic water and mix until it thickens and binds the filling.
- 2 tbsp all-purpose flour
- 3 tbsp water
- egg roll wrappers
Mix 2 tbsp all-purpose flour with 3 tbsp water as a sealing glue.
Binding the filling
Put about two to three tablespoons of filling on a wrapper, arranged almost into a rectangle.
Store-bought wrappers
Lift one corner over, pull it back tightly to compact the filling, press each side solidly, fold both sides to the middle, apply slurry at the last corner.
Secret two: tight fold, loose roll
Roll the rest of the wrapper over loosely, leaving a small airy space between the layers; this keeps moisture from the filling off the outer layer so the roll stays crispy longer.
- frying oil
Heat the frying oil to 370F and add the rolls from the side of the wok so the oil does not splash.