Wednesday, May 11, 2011

Shanghai Eggrolls

Here's another popular potluck item I love to bring, provided I have the time to make it. I won't lie, wrapping up the eggrolls take a while, but with practice, it's a walk in the park. I take consolation in that these are usually gone in just a few minutes.


1 lb. ground pork
1/3 cup chopped carrots
1/4 cup chopped onions
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1 teaspoon cornstarch
1 teaspoon water
Eggroll wrappers

1. Combine cornstarch and water. Set aside. This will be used to seal the eggroll wrappers.
2. In a big mixing bowl, combine ground pork, carrots, onions, salt and pepper.
3. Wrap about 3/4 of a tablespoon in eggroll wrapper and seal the end with the cornstarch mixture.
4. Deep fry the eggrolls to a golden brown crisp.

Makes about 32 eggrolls.

Use a food processor to finely chop the onion and carrot.

The eggroll wrappers come in squares. Separate the wrappers and cut it diagonally in half to form a triangle.

Place about 3/4 of a tablespoon of the ground pork mixture on a wrapper. Shape it in the form of a sausage at the widest portion of the triangle wrapper.

Fold the sides in towards the middle to overlap each other, and roll upwards towards the tip of the triangle, while tightly tucking the meat in. Dab the tip of the wrapper with the cornstarch mixture to seal it.

All rolled up and ready to fry. Serve with Sweet Chili dipping sauce on the side. The two popular brands are Mae Ploy or Arroy-D, available at most Asian stores. The following are the respective links to the dipping sauces: Mae Ploy and AroyD Keep in mind I paid $1.20 for a 12 oz. bottle of Mae Ploy by buying it at the store.  -GG-

Tip: You can also add 1/2 lb. of shrimp to the pork mixture. Make sure to chop the shrimps in a food processor.

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