Chinese Egg Rolls (Spring Rolls)

Name: Chinese Egg Rolls (Spring Rolls)
Yield: 8 rolls
Cuisine: American
Ingredients: 1/2 cup flour (about 65 grams); 1 cup water (about 240 ml); 1/2 teaspoon salt; Cornstarch, as needed, for stacking; 9 oz pork, chicken, or beef (about 250 grams); 1/6 head napa cabbage (or your preferred cabbage); 1/2 medium onion; 1/4 bell pepper; 1 green onion stalk; 2 tablespoons soy sauce; Salt and pepper, to taste; 1/2 cup water (about 120 ml); 4 tablespoons ketchup; 2 tablespoons sugar (or 1 tablespoon white sugar and 1 tablespoon brown sugar); 1 tablespoon rice vinegar (or white vinegar); 1 teaspoon garlic powder; 1/2 teaspoon ground ginger (or 1 teaspoon grated fresh ginger); 1 teaspoon cornstarch

Gabriela Sosti @Pangasius01

Chinese Egg Rolls (Spring Rolls)

Gabriela Sosti @Pangasius01

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Ingredients

8 rolls

For the wrappers
1/2 cupflour (about 65 grams)
1 cupwater (about 240 ml)
1/2 teaspoonsalt
Cornstarch, as needed, for stacking
For the filling
9 ozpork, chicken, or beef (about 250 grams)
1/6 headnapa cabbage (or your preferred cabbage)
1/2medium onion
1/4bell pepper
1green onion stalk
2 tablespoonssoy sauce
Salt and pepper, to taste
For the sauce
1/2 cupwater (about 120 ml)
4 tablespoonsketchup
2 tablespoonssugar (or 1 tablespoon white sugar and 1 tablespoon brown sugar)
1 tablespoonrice vinegar (or white vinegar)
1 teaspoongarlic powder
1/2 teaspoonground ginger (or 1 teaspoon grated fresh ginger)
1 teaspooncornstarch

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Steps

1

Add the wrapper ingredients to a blender and blend until smooth. Using this mixture, brush the base of a hot nonstick skillet (off the heat) to form thin circles. Do not grease the skillet. Brush each circle at least twice so they aren't too thin, placing the skillet back on the heat each time. The wrappers will turn pale and start to lift at the edges. Carefully lift and flip them. Stack the wrappers with a little cornstarch between each to prevent sticking.
2

For the filling, finely chop the meat. Cook it briefly, then add the onion and the rest of the ingredients. Do not overcook, as the filling will finish cooking when you fry or bake the rolls.
3

Add the soy sauce and seasonings to taste. Let the filling cool.
4

For the sauce, combine all the ingredients except the cornstarch in a saucepan. When it comes to a boil, add the cornstarch dissolved in a little water and boil for one more minute until thickened. Now everything is ready.
5

Assemble the rolls as shown below.
6

If a wrapper tears, use a piece from another wrapper to patch it.
7

Do not stack the assembled rolls. This recipe makes 8 to 9 rolls. Fry or bake them until golden brown. Serve with the sauce.