My family has a tradition of gathering at one particular Chinese food restaurant. It is THE Chinese food place to go to and share a meal! The place is a little hole in the wall (which in my opinion always makes a great place) called Gows. It’s in the west end of Ottawa in a community called Bells Corners.
They make, by far, the best egg rolls on the planet! No, seriously. They are open on the ends and when you bite into them…oh Heaven! The second best eggrolls? My Aunt Paulette’s home-made ones. Of course! She buys pre-made egg roll wrappers made by Wong Wing and they’re in the freezer section. Here’s her recipe for the filling…
- 4 cups of shredded cabbage
- 2 cups of finely chopped celery
- 1 onion, finely chopped
- 1/4 tsp. of pepper
- 1/2 tsp. of sugar
- 1 tsp. of salt
- 3 tsp. of soy sauce
- 3 tsp. of canola oil
- 1 pound of minced pork
- 2 egg whites for sealing edges of pastry
- Mix all vegetables and then remove excess juices. Add seasonings and other ingredients, mix well.
- Place two Tbsp. of home-made filling on each sheet of pastry. Moisten all around edges with egg whites.
- Fold front and back over to overlap at middle and press both ends to close, making sure all edges are properly sealed.
- Deep fry 6 egg rolls at a time at 350° F in canola oil for ~3 1/2 minutes until golden brown. Rotate frequently.
Serve warm with plum sauce for dipping. I hope that you enjoy making your own egg rolls and I look forward to hear about your adventures! Happy cooking!