Quail Egg Rolls

Method

1. In a bowl, mix soy sauce with pork and let marinate for at least 10 minutes.

2. Heat oil in sauté pan over medium heat. Pour scrambled quail eggs into pan.

3. Cook in 1 layer for several minutes until set. Turn before bottom browns; cook for a few minutes longer. Remove from pan and let cool.

4. Once cool, roll up and cut into 1/4” slices. Reserve for later.

5. To the medium Sauté pan, add 1 tbsp of cooking oil and add the marinated pork, stirring until it is no longer pink (2-3 minutes). 

6. Turn heat to low and add the cabbage, carrots, ginger, and mushrooms. Continuing to stir-fry until veggies have softened. 

7. In a small bowl, combine ginger, sesame oil, rice wine, sugar and salt and whisk together and add to ground pork and veggie mixture. 

8. Mix well and cook for an additional 4 minutes.

9. Remove from heat and fold in cooked egg.

Assembly

1. On a clean work surface, set out 10 egg roll wrappers.

2. Working one at a time, add a heaped tbsp of the egg roll mixture to the centre of the wrapper. 

3. To roll, first, wet the edges of the egg roll lightly with the cornstarch mixture, then fold up the bottom corner just over the mixture and roll once. 

4. Next fold the right and left corners of the wrapper to the centre (it should look like an envelope).

5. Continue to roll until the filling is fully wrapped. 

6. Keep egg rolls covered in plastic wrap to prevent them from drying.

7. Repeat these steps until you have finished your filling. 

Frying in Oil

1. Add 2-3 inches of canola oil to a deep pot and heat to 365˚F (checking oil frequently to make sure it doesn’t get too hot or cool down). 

2. Fry egg rolls in batches of 3-4, turning occasionally until gold and crispy (about 3 minutes).

3. Remove egg rolls from oil and drain excess oil on a paper towel.

4. Serve with soy sauce or sweet and sour sauce. 

5. Enjoy!