Egg rolls

Author: Les Cultures de chez nous
Egg rolls
Preparation 40
Baking 16
Portions 4
Freezing No


  • 1 pound (500 gr) of chopped lean pork
  • 2 finely chopped garlic cloves
  • 1 package (3 cups) of sliced leeks
  • 1 grated carrot
  • 30 ml (2 tablespoons) of soy sauce
  • 15 ml (1 tablespoon) of cornstarch
  • 45 ml (3 tablespoons) of water
  • 2 ml (1/2 teaspoon) of pepper
  • 18 egg rolls pastry sheets
  • Frying vegetable oil
  • Plum sauce
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  • In a pan, cook chopped pork at medium-high heat while stirring for about 5 minutes or until it's no more pink. Remove fats from the pan. Add leeks, garlic and carrot. Reduce at medium heat and cook for 3 minutes or until leeks softens. In a small bowl, mix soy sauce, cornstarch, water and pepper. Pour the mixture in the pan, mix well and cook while stirring for 1 minute. Remove pan from heat and let cool down lightly.
  • Over a work surface, lay pastry and brush with water. Pour 45 ml of pork garnishing over the inferior thirds of of pastry while letting a border of 1/2 inch (1cm) at the periphery. Fold inferior part over garnishing, then roll. Pinch extremity to seal it. Do the same with pastry and pork garnishings left.
  • In a deep fryer, heat oil at 365ºF (185ºC). Add egg rolls, only fewer at a time, and fry only 2 to 3 minutes or until browned. With an skimmer, lay gradually in a plate covered with paper towels and let drain. Set egg rolls in an oven safe plate and set aside in the oven preheated at 300ºF (150ºC) until it's time to serves. Serves with plum sauce.

Chef's notes

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