The Chinese-American staple egg roll is one of our favorite recipes to experiment with. We can't get enough egg rolls—from reuben to antipasto to Snickers.
After discovering the air fryer, we knew we had to create an egg roll recipe for our new favorite equipment. This recipe uses less oil than deep-fried counterparts and is quick to make and clean up, making it one of our new favorite snacks or Super Bowl appetizers.
Ingredients:Kosher saltHalf small cabbage, cored and thinly sliced2 julienned medium carrots2 celery stalks, julienned
IceThree tablespoons low-sodium soy sauce2 Tbsp hoisin2 Tbsp oyster sauce2-tsp. toasted sesame oil1 Tbsp vegetable or neutral oil, with more for brushing
2 minced garlic cloves
1 tsp fresh ginger mince
1 pound. ground pork
Freshly ground black pepper
12-14 egg roll wrappers
Hot Chinese mustard with duck sauce for serving
Boil 4 quarts salted water in a big pot. Add cabbage, carrots, and celery and cook for 2 minutes to soften. Place in ice bath.
After cooling, drain and compress vegetables with a kitchen towel to remove excess water. Set aside.
Step 3: Mix soy sauce, hoisin, oyster sauce, and sesame oil in a small basin.
Step 4: Heat vegetable oil in a large skillet on medium-high heat until shimmering. Stir garlic and ginger for 30 seconds to aromatic.
Break pork up with a spoon and cook until browned and crisp, 4–5 minutes.
Step 5: Drain skillet grease, leaving roughly 1 tablespoon. Coat pork with soy sauce mixture. Stir 1 minute over medium-high heat.
4 Zodiac Signs Obtain Universe Blessings August 31, 2024