Eggrolls

I have loved eggrolls since I was a child, but I didn't know how to make them properly until a few years ago. I know we all go to the closest Asian restaurant for those delicious pockets of flavor, but I'm going to show you how the hacks to make them at home.

   A quick Google search of egg rolls is pretty generic it's from a Chinese Imaginate in the 1930s, but the interesting info comes from the spring roll which is the origin of the American egg roll. When I searched for the spring roll origin story, I got a lot of insight. Apparently, spring rolls date back to the Eastern Jin Dynasty (265–420 AD). In those days, they were eaten most on the first day of spring and were like American pancakes. Today, after going through many changes, spring rolls are made with water wrapper that's often filled with pork, shrimp, bean sprouts, cabbage, and other ingredients wrapped together and fried. Spring rolls started spreading as a popular street food to other Asian countries like the Philippines and Vietnam. In Vietnam, spring rolls are known as gỏi cuốn and are well-suited for on-the-go eating because they are light and can be eaten cold. As a general rule spring roll can be sweet or savory and can be fried or non-fried. Fried spring rolls are typically small and crispy and are often made with vegetables or red bean paste. Non-fried spring rolls are usually larger and savorer and are often made with pre-cooked ingredients. That's a lot to take in so I'll just some it up to say spring rolls have a very long history and there's more than one kind of spring roll so ask questions before you order some.

  For this exercise we're making pork eggrolls. You need finely shredded cabbage and carrots, cooked ground pork and egg wash to seal up the sides. First, you'll need to brown the pork or whatever meat you're using. If you want to add extra flavor add minced garlic and ginger. Add soy sauce and sesame oil for easy mixing. If you don't want to shred the cabbage and carrots, you can buy as coleslaw mix. Add cabbage and carrots and cook for about 5 minutes. Let the mixture cool and add to wonton or egg roll wrapper and roll like a tight burrito. Run a line of egg wash around the outside before you close it. Fry in canola oil or air fryer until golden brown and either make a sweet and sour sauce or a bottle of duck sauce and enjoy.

   Sorry this one was so late bit if you have and questions, comments, or concerns please reach out via email or comment below.... Be Blessed!