Salted Egg Rolls
A Crunchy, Savory Delight
Salted egg rolls are an authentic Teochew dish. Golden-yellow in color, the crispy outer shell is lightly fried while a delicious surprise – the egg yolk, peanut, sesame seed, marinated meat, and sweet winter melon filling – awaits your taste buds with each bite. This unique flavor combination is a must-try, as those in the Teochew area have long known.
Did you know?
The chilled, marinated meat is an essential ingredient in making salted egg rolls with an authentic Teochew taste. The pork meat is marinated in shaojiu (white spirits) and sugar, and the high fat content is important in achieving the meat its desired transparency, soft texture, and sweet taste after marinating.
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Ingredients
- 3.5 ounces (100 grams) pork fat
- 5 salted egg yolk
- 1 egg
- 1/3 ounce (10 grams) fresh orange peel
- 2/3 cup (100 grams) sweet winter melon
- 1 tablespoon (10 grams) white sesame seeds
- 1 ounce (25 grams) shelled peanuts
- 1 ⅓ cups (200 grams) breadcrumbs
- 5 sheets rice paper
Seasonings
- 2 teaspoon shaojiu (white spirits)
- 2 ½ cups (500 grams) white sugar
- corn starch as desired/needed
- water/starch, enough to seal the egg rolls
- cooking oil as desired/needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
Preparations
- Wash and cube the fatty pork meat, and place into a bowl. Add in the white spirits and sugar and mix evenly. Cover the bowl with Saran Wrap, and place in the refrigerator to marinate for 3 days, until the meat is transparent and shiny.
- Tip: The optimum marinating temperature is 40⁰F ~ 46⁰F (4⁰C ~ 8⁰C).
- Take salted duck egg yolks, and crush into pieces. Beat fresh chicken egg yolks and corn starch to an even consistency.
How to make salted egg roll fillings
- Discard the white pith from the fresh orange peels, and cut the peels into strips. Cut the winter melon into strips. Rinse the sesame seeds, then drip dry and cook under low heat.
- Rinse the peanuts and let drip dry. Cook under low heat until the shells begin to blacken. Remove the peanuts and allow them to cool slightly. Gently rub to remove the shells, and blend the peanut kernels in a blender.
- Mix the marinated meat together with the orange peel, winter melon, sesame seeds, and peanuts. This will be the filling mixture.
How to assemble the egg rolls
- Similar to the process for making spring rolls, first spread the salted egg yolk pieces evenly over rice paper. Add the filling mixture on top, forming small rolls. Cover each with a water and starch mixture to seal and maintain the roll form. Wrap each roll evenly with the egg yolk and corn starch mixture from Step 2, and then cover with a layer of bread crumbs.
Put it all together
- Add cooking oil to a pan and heat. When almost to heat add the salted egg rolls, cooking under low heat until the surface of the rolls is golden-brown.
- Tip: Make sure to fry the salted egg rolls under low heat. This will take longer, but is necessary to keep the rolls crispy on the outside and tender on the inside.
- Angle the rolls, and cut each in half. Arrange neatly on a serving plate.