Minh Phat’s Pork and Shiitake Mini Egg Rolls
This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, revisits an Asian classic you know well and love.
Ingredients
- 1 lb (450 g) lean ground pork
- 1/4 lb (115 g) fresh shiitake mushrooms, stems removed, finely chopped
- 1/2 cup (125 ml) cooked vermicelli rice (or sweet potato) noodles, cut into small pieces (see note)
- 6 green onions, thinly sliced (about 1 bunch)
- 3 garlic cloves, chopped
- 1 carrot, grated
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tbsp sugar
- 1 tsp ground white pepper
- 1 lb (450 g) store-bought frozen square wonton wrappers, thawed
- 1 egg, beaten
- Vegetable oil, for frying
Instructions
- Line two baking sheets with silicone mats or parchment paper.
- Fill a large bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the meat very cold while you prepare the egg rolls.
- In the chilled bowl, combine all of the ingredients except for the wonton wrappers, egg and oil.
- On a work surface, lay out 6 wonton wrappers at a time. Place 1 1/2 tsp of the meat filling on the lower part of each square. Using a pastry brush, cover the edges of the wrappers with the beaten egg. Roll each wrapper up around the filling into a log, starting at the bottom and rolling towards the top. Press both ends of the egg rolls to seal. Place the egg rolls on the baking sheets. Freeze at this point, if desired (see note).
- Preheat the oil in a deep fryer to 375°F (190°C). Line another baking sheet with paper towels or a wire rack.
- Fry 5 to 6 egg rolls at a time in the hot oil for 4 to 5 minutes or until golden, turning them over halfway through cooking. Watch out for splattering. Drain on the baking sheet and keep warm in an oven preheated to 200°F (95°C) while you fry the remaining egg rolls. Serve as is or with plum sauce.
This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, revisits an Asian classic you know well and love.