Egg Roll Wrappers Food

EGG ROLL WRAPPERS

Steps:

• Combine ingredients to make a dough.
• Cover and let rest for 10 minutes.
• Knead until smooth and elastic.
• Divide into 16 pieces.
• Roll into 6 inch squares.
• (Dough should be very thin).
• Stack rolled squares separately with wax paper between each one.
• Keep covered so they will not dry out while making the entire recipe of wrappers.
• Fill by making a line of your favorite filling about 1/2 from top and side edges.
• Fold in each side over filling.
• Brush on a small amount of saved egg along remaining side edges and the bottom edge.
• Roll from the top to the bottom and press lightly so it will seal.
• Fry at 350 degrees until golden brown.

EGG ROLL WRAPPERS

Steps:

• Beat eggs and water until foamy.
• Beat in the flour gradually and stir in salt to make a thin smooth batter.
• Heat an 8 inch frying pan until hot with a light film of vegetable oil on bottom.
• Pour in about 1/4 cup of the batter and quickly shake the pan to spread the batter out until a thin coating covers bottom of pan.
• Cook until golden on underside, left out very carefully onto a damp paper towel and repeat until all the batter is used.

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel