Pork egg rolls are a popular Asian appetizer made with a wheat flour and egg wrap filled with pre-cooked pork, vegetables, and spices. They are deep-fried and served with a dipping sauce, usually sweet and sour or soy sauce with wasabi paste. Rice paper wrappers can also be used, but are less filling.
A pork egg roll is a popular appetizer or light meal in Asian cuisine. It generally consists of a casing filled with pork and pre-cooked vegetables, seasoned with spices and other flavourings. Once filled, the wrap is deep-fried and then served on its own or with a dipping sauce.
Traditionally, a pork egg roll is made with a wrap made from wheat flour and egg. Available in grocery stores around the world, these wraps puff up slightly when fried, providing the crunchy, multi-layered wrap you’ve come to expect from any type of egg roll. Sometimes, rice paper wrappers can also be used, which are more popular when making spring rolls. These are typically thinner and are typically used to make a less filling pork egg roll, as they aren’t able to hold the filling like traditional wraps can.
Pre-cooked, ground or chopped pork, plus a variety of vegetables, make up the vast majority of the filling in a pork roe roll. Ground pork is usually browned first, although a larger roast can be slow cooked and then ground up for use in pork egg rolls as well. Cabbage, julienned carrots, and chopped onions are popular in addition to pork, as are bell peppers.
These ingredients are typically blended together and then seasoned with a variety of flavorings before everything is wrapped in egg roll papers. Soy sauce and rice wine vinegar are almost always used, and a small amount of white or brown sugar may be added to balance the saltiness of the soy sauce and the acidity of the rice wine vinegar. Ginger and garlic, dried or fresh, are also common. Also, a small amount of the flavorful liquid is usually used to lightly moisten the filling, helping to hold it together in the casing during the cooking process. Water, chicken stock, or dried seaweed stock, known as dashi, is usually added in very small amounts for this purpose.
For many people, the main difference between a pork egg roll and other popular wrapped Asian dishes, such as spring rolls, is the fact that these are fried rather than served raw or steamed before being paired with a dipping sauce. Once filled, the wraps are sealed with a small amount of beaten egg or water, then fried until the wrapper is golden brown. The most common dipping sauce used for pork egg rolls is a sweet and sour sauce, sometimes referred to as duck sauce. A small amount of hot Chinese mustard or wasabi paste can be mixed with soy sauce and also used as a hotter dipping sauce.
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