Deconstructed Egg Rolls

We have a legendary egg roll place here in Ottawa called Golden Palace. It has been around for decades and their homemade egg rolls are so delicious that we eat them by the handful! This Deconstructed Egg Roll recipe is a tribute to those famous bites of savory goodness – just presented differently. The result is an incredibly flavourful, healthy dish with added texture and crispiness. And because it’s so simple, this recipe is perfect for busy mid-week dinners.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8

Course: Main Course

Cuisine: Asian

Calories: 711

Ingredients Equipment Method Notes

Ingredients

2 lbs ground pork
8 cups cabbage thinly sliced
2 cups carrots grated
2 cups Shitake mushrooms sliced
1 cup red pepper diced
1 1/4 cups Basmati rice pre-cooked measurement
1 tsp butter
1/2 cup shallots minced
2 cloves garlic minced
1 tbsp olive oil
1 tbsp fresh ginger grated
1/2 cup soy sauce
3 tbsp toasted sesame oil divided
1 tbsp Sriracha
2 tbsp Mirin sauce
2 tbsp Hoisin sauce
1 tsp Kosher salt
2 tbsp black sesame toasted
20 egg roll wrappers cut into strips

Equipment

large Dutch oven
large frying pan
small frying pan
deep fryer (or large pot)
small mixing bowl
grater
whisk
tongs
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Peel and mince garlic and shallot, core and dice red pepper, grate carrots, thinly slice cabbage and egg roll wrappers, slice mushrooms, chop green onions, cook rice per directions, measure and separate all ingredients.

Bring it Together

Toast black sesame in a small frying pan for approximately 2-3 minutes over medium heat. Set aside.
Combine soy, 2 tbsp sesame oil, ginger, Hoisin, Mirin, salt, and Sriracha in a small dish and whisk to combine. Set aside.
Add mushrooms to a frying pan over medium heat. Sprinkle with salt and cook until softened. Add butter and continue to cook until slightly browned and crispy. Set aside.
Add olive oil to the Dutch oven and heat over medium. Add shallots and cook for 2 minutes until soft and fragrant. Add garlic and cook for an additional minute, stirring regularly.
Add ground pork to the Dutch oven and cook over medium until browned. Remove from the pot and set aside.
Heat the remaining 1 tbsp of sesame oil in the pot and cook grated carrot and cabbage for 8-10 minutes over medium heat until softened. Stir frequently. Add pork, rice, and the sauce mixture, cover and cook for an additional 10 minutes to finish.
Heat deep fryer to 375 degrees F and fry sliced egg roll wrappers until puffed and golden brown. Place on paper towel to remove excess oil and sprinkle with a small amount of Kosher salt.
Place completed egg roll mixture in a serving bowl and top with toasted sesame, chopped green onion, and crispy wrapper strips.

Notes

Note that if you don’t have a deep fryer you’ll need either a deep frying pan or pot, along with 2-3 cups of canola oil to fry the egg roll wrapper strips.
Cooking ingredients separately will help to build additional layers of both flavours and texture into the final dish.

Deconstructed Egg Rolls