Nostalgic Minced Pork Egg Rolls
Minced Pork Egg Rolls are easy to make and very delicious. It resembles rolled eggs stuffed with ground meat. They are quite nostalgic to me as it was my favourite food during childhood. My mother would cook the perfectly seasoned ground pork, wrapping it with fluffy egg. It is one of the simplest but most exciting food, unwrapping the delicious egg wrap to reveal succulent, tangy pork.
Minced Pork Egg Rolls Recipe
Ingredients
The two main ingredients for this dish are ground meat and eggs. For the meat, I’ve used ground pork, however, chicken meat is a good substitute too. I personally prefer the ratio of 80% lean and 20% fat for that extra juiciness and flavour from the meat.
For the eggs, the best type is the freshest you can find. I really like the taste of free-range eggs, but the commercialised ones work as well.
For the chopped vegetables, use the ones that are firm and easy to cook. The less water it releases, the less soggy the Minced Pork Egg Rolls will be. Ideal veggies that can be used are diced tomatoes, bell peppers, onions, and spring onions. Carrots and root-type of vegetables can be used as well, however, they will need to be well cooked before adding into the eggs.
As for the seasonings, salt and pepper are more than enough to taste. I have added a little sesame oil and chopped chilli for the fragrance and a little heat.
Cooking the Minced Pork Egg Rolls
First, prepare the eggs. Crack them open one by one in a separate bowl before adding them to the mixing bowl. This is to ensure that all the eggs are fresh and to easily remove any broken eggshells. In the case that one egg is bad, it will not contaminate the rest of the eggs.
Season the eggs. Add in 1 tbsp of cooking oil, followed by 1/4 tsp of pepper, 1/3 tsp of salt, some spring onions and chopped chillis. Adding the oil in now helps keep the eggs fluffy and less oily later on.
With a balloon whisk, whisk the egg until well incorporated and with an even colour. This ensures our Egg Roll will also have an even colour.
Next, cook the minced pork stuffing. Heat the pan over medium heat. Add in 2 tbsp of cooking oil and the chopped onions. Stir for 1.5 minutes, or until the onions are half-cooked.
Add in the minced pork, spreading them around the pan. Sprinkle the rest of the salt, pepper and sesame oil evenly over the pork. Stir fry the pork for about 1.5 minutes, or until it changes colour to grey.
Then, add in all the diced tomatoes, chillis, spring onions and tomato sauce with the minced pork. Stir for 2 minutes, or until the tomatoes have softened, and they have released their juices into the gravy.
Taste and adjust as preferred. I personally find that it needs a little more salt, so I am adding the rest of the salt. Stir to combine again. Switch off the heat, and set the minced pork filling aside.
Next, cook the egg wrap. Later on, we will add the minced pork filling into the Minced Pork Egg Roll. As my non-stick frying pan’s coating is quite weak, I’m adding 2 tbsp of cooking oil to help the egg from sticking to the pan. This step can be skipped if your non-stick pan still works well.
Heat the pan over medium-low and wait for it to be hot. Once it’s ready, pour in half of the egg, and allow it to cook for roughly 4 minutes, or until it is about 80% cooked.
As the edges of the egg set, run a silicone spatula around its edges to easily separate the egg layer from the pan. When the egg is about 80% cooked, it is quite solid in a lot of places, while the top surface looks a little wet, or uncooked.
Add in the minced pork filling over one half of the egg, covering as much surface as flat as possible. This helps with rolling the egg later on. Then, with 2 spatulas, gently push the bottom of the egg with the pork, over itself, rolling the egg. Be careful while doing this as the bottom of the egg is a little crispy, and the egg layer can tear and break easily.
Continue wrapping the egg until complete. Allow the other end of the Minced Pork Egg Roll to seal, about 30 seconds, before removing from the pan and setting it on the serving plate. Then, repeat the steps and cook the second egg layer. If additional cooking oil is needed, add in about 1 tbsp as there is still some leftover in the pan.
Once the oil is hot, add in the rest of the egg. As the edges of the egg firm up, run a spatula under them to easily separate the Minced Pork Egg Roll from the pan later. Once it’s 80% cooked, pour in the rest of the minced pork on one half of the egg. Gently roll the egg from the minced pork side all the way to the empty side. Let it rest enclosed for about 30 seconds before removing it from the pan.
Garnish with some chopped spring onions and chilli, before cutting into serving sizes and enjoying with a hot plate of rice.
This Minced Pork Egg Roll dish is best eaten immediately after cooking. Try to finish it within the day of making it as keeping it overnight can cause it to be soggy, especially after refrigeration. Enjoy!
Minced Pork Egg Rolls
Equipment
- Mixing Bowl
- Non-Stick Frying Pan
- Wok
- Silicone Spatula
Ingredients
- 6 eggs, medium-sized
- 175 g minced pork
- 3 tbsp tomato sauce
- 1/2 tsp sesame oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 red chilli, sliced
- 2 tbsp spring onions, chopped
- 1 tomato, small
- 85 g yellow onion, chopped
- 6 tbsp cooking oil, unscented
Instructions
- Crack the eggs into a bowl.
- Add 1 tbsp of cooking oil, 1/4 tsp of pepper, 1/3 tsp of salt, some chillis, and spring onions into the eggs.
- Mix until well-combined.
- Heat the pan over medium heat.
- Add in 2 tbsp of cooking oil and yellow onions into the pan. Fry lightly for 15 seconds, or until slightly soft.
- Add in and spread the minced pork in the pan. Sprinkle the rest of the salt, pepper, and sesame oil over the pork.
- Stir fry for 1.5 minutes, or until the minced pork is well-combined and changed colour to gray.
- Add in tomatoes, chillis, spring onions and tomato sauce. Stir fry for 2 minutes, or until well-combined.
- Taste and adjust as preferred. Switch off the heat and set it aside.
- In a non-stick pan with a flat base, add 2 tbsp of cooking oil. Wait for the oil to heat up.
- Add in and spread half of the egg in the pan. As the egg is cooking, use a spatula to separate the edge of the egg from the pan. Let the egg cook in the pan.
- When the egg is 80% cooked, add in the minced pork over half of the egg. Carefully roll the egg beneath the minced pork with the spatula.
- Switch off the heat and remove it from the pan.
- Repeat for the other half of the egg.
- Garnish with cut chillies and spring onions. Cut into serving sizes and serve.
Video
Notes
- Best eaten immediately, or on the day it is cooked, served with rice.
- The amount of chilli can be adjusted according to preference.
- Sesame oil is optional and added for its fragrance. It can be omitted if it is unavailable.
- Store leftovers in a clean container in the fridge for up to 1 day. Reheat in a pan before consuming. Do note that the filling can become soggy, affecting the egg texture.