Deconstructed Egg Rolls
We have a legendary egg roll place here in Ottawa called Golden Palace. These little gems are so delicious that we eat them by the handful! This deconstructed egg roll recipe is a tribute to those famous bites of 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.
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Ingredients
  • 2 lb ground pork
  • 8 cup cabbage (thinly sliced)
  • 2 cup carrots (grated)
  • 1 cup red pepper (diced)
  • 2 cup Shitake mushrooms (sliced)
  • 1 tsp butter
  • 1 1/4 cup Basmati rice (pre-cooked measurement)
  • 1/2 cup shallots (minced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tbsp fresh ginger (grated)
  • 1/2 cup soya sauce
  • 3 tbsp toasted sesame oil (separated)
  • 1 tbsp Siriacha sauce
  • 2 tbsp Mirin sauce
  • 2 tbsp Hoisin sauce
  • 1 tsp Kosher salt
  • 2 tbsp black sesame (toasted)
  • 20 egg roll wraps (halved and cut into strips)
Instructions
    Mise en Place
  1. Assemble equipment: large Dutch oven, large frying pan, small frying pan, deep fryer, small mixing bowl, whisk, bowls for ingredients, measuring cups and spoons. Mince garlic and shallot, dice red pepper, grate carrots, thinly slice cabbage, slice mushrooms, cook rice per directions, measure and separate all ingredients.
    2. Cooking and Assembly
  2. Toast black sesame in a small frying pan for approximately 2-3 minutes. Set aside.
  3. Combine soya, 2 tablespoons sesame oil, ginger, Hoisin, Mirin, salt, and Sriracha in a small dish and whisk to combine. Set aside.
  4. Add sliced 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.
  5. Place olive oil in 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.
  6. Add ground pork to the Dutch oven and cook over medium until browned. Remove and set aside.
  7. Heat the remaining 1 tablespoon 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.
  8. Fry sliced egg roll wrappers in either a deep fryer (375 degrees) or large frying pan with canola oil until golden brown. Place on paper towel to remove excess oil and sprinkle with a small amount of Kosher salt.
  9. Place completed egg roll mixture in a serving bowl and top with toasted sesame and crispy wrapper strips.
Recipe 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.