Meat Egg Roll Filling
Cook our famous meat filling for spring rolls and recreate our iconic recipe at home. Share it with your loved ones and enjoy a simply delicious moment together.
Portions
8
Prep time
18 minutes
Cooking time
4 minutes
Ingredients
- 2 cups (500 ml) finely chopped fresh cabbage
- ½ cup (125 ml) finely chopped celery
- ½ cup (125 ml) grated carrots
- ½ cup (125 ml) chopped onion
- 1 finely chopped green onion
- ½ teaspoon (0.65 ml) ground white pepper
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) sugar
- ½ teaspoon (1.25 ml) roasted sesame oil
- 1 teaspoon (5 ml) canola oil
- 1 teaspoon (5 ml) soy sauce
- ½ pound (250 g) minced pork
- ½ cup (125 ml) raw chopped shrimp or ground beef or ground chicken
- 2 tablespoons (30 ml) dried shiitake mushrooms, broken into small pieces
- Egg white or water to seal the edges
Preparation
1
In a non-stick frying pan, heat the sesame oil and canola oil and sauté the first 4 ingredients over low heat, without browning, stirring for 5 to 7 minutes.
2
Leave the mixture to cool in a bowl, and when it has reached room temperature, add the other ingredients. Stir to mix well and distribute the ingredients evenly.
3
Assemble the rolls by placing 2 tablespoons of filling on each piece of dough. Moisten the edges with egg white or water. Fold the front and back edges over so that they overlap in the middle of the dough. Press down to seal both ends securely.
4
Fry 6 spring rolls at a time in hot canola oil at 176°C (350°F) for about 3½ minutes until the internal temperature reaches 74°C (165°F). Drain on kitchen paper and keep warm until serving.
