Once again life is funny because Charlie and I were going to pick something up for David for dinner this evening because he is working a double. My sister was over and I mentioned to her I should get David Egg Roll’s because Father’s Day is this weekend and David loves Egg Rolls but Charlie wanted to get his dad Wings from Wing Stop.
I was working on the blog this evening and looking through what Holidays happens today I found out it is June 10 National Egg Roll Day #NationalEggRollDay. See someone is telling me David would like Egg Rolls which Charlie and I will pass on. But not my sister who would be happy to share Egg Rolls with David. How about you. Would you like to share a Egg Roll with David?
Recipe for Egg Rolls
Ingredients
- 1 pound ground pork
- 1 teaspoon ground ginger, or more to taste
- 1 teaspoon garlic powder, or more to taste
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart peanut oil for frying, or as needed
- 8 (7 inch square) egg roll wrappers
- 2 tablespoons sesame seeds (Optional)
Directions
- Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
- Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
- Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
- Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
- While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
- Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
- Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
- Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
- Place egg rolls on a serving plate and sprinkle sesame seeds over top.
National Egg Roll Day rolls around on June 10th every year. Whether brown, white, free-range, or organic Eggs, this deep-fried finger food can have it all! Although similar to Mainland Chinese Spring Rolls, the Egg Roll has its contents wrapped in a crispy, thick, Egg-dipped pastry, making the Cabbage, meat, and other ingredients of the filling extra scrumptious! With its Asian heritage, Egg Rolls have found their way into every Vietnamese and Chinese-American restaurant, around and, into every American’s heart.
Established in 2019, in honor of the founders of Van’s Kitchen, Van and Kim Nguyen, National Egg Roll Day is a relatively new food holiday. Van’s Kitchen began in Dallas, Texas, in 1986, with the Vietnamese-themed restaurant, representing the beginning of the family’s pursuit of the ‘American dream’.
Like many other immigrant families, Van and Kim came from Vietnam with a passion for sharing their culture through food, especially their authentic Egg Rolls consisting of shredded Cabbage, minced Meat (usually Pork), Bamboo Shoot, Onions, and a variety of other freshly ground Spices all blended into one delectable filling. Van and Kim strive to maintain the quality of their Egg Rolls by using only the freshest ingredients.
Although the origins of the Egg Roll are unknown, Egg Rolls may be traced back to Southern China’s Cantonese cuisine. However, many Asian Countries also lay claim to having different variations of the Egg Roll. According to Andrew Coe, author of “Chop Suey: A Cultural History of Chinese Food in the United States,” the modern-day Egg Roll was most likely invented in New York in the 1930s. As compared to the ancient Southern Chinese traditional Egg Rolls, Americans have been consuming Egg-roll-like food since the mid-1800s.
The distinctive American-style Egg Roll recipe was first published in 1938 by Chef Henry Low, one of the two contending Chefs who vie to take credit for popularizing Egg Rolls. Despite its short history, the typical Egg Roll we see today has stayed true to its crunchy, soft, savory origins, and just the thought of Egg Rolls has us drooling and reaching for the nearest takeout menu.
HOW TO CELEBRATE NATIONAL EGG ROLL DAY
1. Grab a few foodie pals and go on a food walk, hitting the different Asian restaurants that serve their own version of the Egg Roll. Enroll in a 2. Vietnamese or Chinese cooking class and learn how to make your very own Egg Rolls.
3. Watch YouTube videos showing how people from different cultures make their Egg Rolls.
EGG FACTS
1. Egg Yolk and Egg Whites have the same amount of protein in them.
2. Some Hens lay blue or green eggs, thanks to a genetic mutation.
3. Brown Eggs are not actually healthier than white eggs, they just cost more because bigger Hens lay them. 4. Eggs are a great source of vitamin D
5. The darker the Egg Yolk, the higher the nutritional value in terms of some of the minerals.
WHY PEOPLE LOVE NATIONAL EGG ROLL DAY
1 You don’t have to be an ‘eggetarian’ to enjoy an Egg Roll. Here is a fun fact for you, many Egg Rolls don’t even contain Eggs. There are versions of the Egg Roll tweaked to suit every dietary style, lifestyle choice, and palate, so no one is left wanting.
2. Just as we saw the merging of Chinese and American cuisines to create American-Chinese dishes, the Egg Roll brings different cultures together through its versatility and universal appeal.
3. Celebrating a holiday like National Egg Roll Day brings Egg Rolls and their history into the limelight, highlighting the importance of supporting family-run restaurants and other businesses that are owned by communities from other parts of the world. Therefore, National Egg Roll Day is a great way to promote these businesses and keep them from going bankrupt.
Thank you,
Glenda, Charlie and David Cates
