Radish and Pork Egg Wraps

Name: Radish and Pork Egg Wraps
Total time: 40 min
Ingredients: 1 medium, about 300g, grated Daikon radish; 150g Ground pork; 4 large Eggs; 2 stalks, finely minced Celery; 1 tablespoon, grated Ginger; 3, chopped Green onions; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 teaspoon Sesame oil; ½ teaspoon Salt; ¼ teaspoon White pepper; 3 tablespoons, for cooking Vegetable oil

Savory egg wrappers filled with a savory mixture of shredded radish, ground pork, and aromatic vegetables. These pan-fried parcels make a delicious appetizer or main dish with a satisfying crisp-tender texture.

40 min

Medium

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Story

These egg wraps combine the subtle sweetness of shredded daikon radish with savory ground pork, all encased in a golden egg wrapper. Pan-frying gives them a lovely crispy bottom while keeping the filling moist.

Ingredients

Daikon radish 1 medium, about 300g, grated

Ground pork 150g

Eggs 4 large

Celery 2 stalks, finely minced

Ginger 1 tablespoon, grated

Green onions 3, chopped

Soy sauce 1 tablespoon

Oyster sauce 1 tablespoon

Sesame oil 1 teaspoon

Salt ½ teaspoon

White pepper ¼ teaspoon

Vegetable oil 3 tablespoons, for cooking

Instructions

Prep the filling

Squeeze out excess moisture from the grated radish using your hands or a clean kitchen towel. In a large bowl, combine the radish with ground pork, minced celery, ginger, and green onions. Add soy sauce, oyster sauce, sesame oil, salt, and white pepper. Mix well until everything is evenly incorporated.

Make egg wrappers

Beat the eggs in a bowl with a pinch of salt. Heat a non-stick pan over medium-low heat and add a thin layer of egg, swirling to coat the bottom thinly. Cook just until the edges set but the surface is still slightly wet, about 30 seconds. Slide onto a plate. Repeat until you have 6-8 wrappers.

Assemble and fill

Place about 2 tablespoons of the radish-pork filling in the center of each egg wrapper. Fold the bottom edge up over the filling, then fold in the sides and roll up firmly like a small spring roll. Press the edge to seal. Repeat with remaining wrappers.

Pan-fry until golden

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Arrange the filled wraps seam-side down in the pan. Cook without moving for 3-4 minutes until the bottom is golden and crispy. Flip carefully and cook another 3-4 minutes on the second side until fully cooked through and nicely browned.

Serve

Let the wraps rest for a minute before serving. They pair wonderfully with a dipping sauce made from soy sauce mixed with a touch of chili oil or vinegar. Serve warm as an appetizer or alongside rice.