Burned-end eggrolls... Canadian-style
Burned-End Eggrolls, Canadian-style, are a crispy, savory twist on classic eggrolls, packed with smoky, tender burnt ends (slow-cooked beef), tangy barbecue flavors, and melty cheese. These hearty, flavor-packed rolls bring together Southern BBQ tradition with a Canadian flair, making them the perfect appetizer or snack for game days, parties, or comfort-food cravings. Crispy on the outside and juicy inside, these eggrolls are sure to be a crowd-pleaser!
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Servings: 4 people
Equipment
- 1 Deep Fryer
Ingredients
- 1 head of savoy cabbage shredded
- 1 large carrot shredded
- Table salt
- 500 g minced pork or chicken
- 2 eggs
- 1 tsp white pepper
- 3 tbsp soy sauce or to taste
- 1 tsp sesame oil
- 1 pkg Egg roll wrappers or wonton wrappers for smaller rolls
- Canola or other deep frying oil in a deep fryer
Instructions
- Layer the shredded cabbage and carrot with a sprinkling of salt (be liberal with the salt) in a medium bowl and let sit for 30 minutes to an hour.
- Once the cabbage has sat in salt for at least 30 minutes, take handfuls and squeeze as much moisture as you can out with your hands.
- Put the squeezed cabbage and carrot in a separate large bowl. Add uncooked minced pork or chicken, one egg, soy sauce, white pepper and sesame oil
- Mix everything together by hand until fully mixed
- Crack the second egg into a small bowl with 1 tablespoon water and whisk until smooth
- Take one eggroll or wonton wrapper and moisten edges with egg wash
- Put enough of the pork mixture on the wrapper, so that you can roll in in a tube form and overlap the long edge by 1/8 inch, leaving the tube open ended and a bit of the meat mixture sticking out.
- Repeat with the remaining wrappers.
- Heat the oil to 350 degrees F or 175 degrees C.
- Deep fry the rolls in batches until brown and crispy and then ends look black and burned.
- Once cooked, lay the rolls on a tray lined with paper towel to drip off excess oil.
- Serve with plum sauce or your favourite sweet Asian dip.