Egg Rolls Recipe An Asian Goodness Thats Worth Rolling In Food

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

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

BEST EVER CHINESE EGG ROLLS

Steps:

• Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
• Remove from heat, drain.
• Heat heavy skillet.
• Cook pork 2-3 minutes, remove from heat.
• Stir in bean sprouts, cabbage, green onions, celery mixture.
• Heat 2-3 minutes more.
• Vegetables should be crisp.
• Pile 1-2 tbsp filling diagonally across each egg roll skin.
• Fold over from each end and roll.
• Mix together batter: flour, egg, cold water.
• Place the egg rolls at once in batter and then in deep fat until golden color.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

AZUMAYA EGG ROLLS

Steps:

• Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
• Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
• Stir in oyster sauce and season with black pepper.
• Remove from heat & let mixture cool.
• Use 2 tablespoons for each egg roll.
• To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
• Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
• Fry 2-3 minutes, turning occasionally, until golden brown.
• Drain on paper towels.
• Serve warm with sweet & sour sauce.

EGG ROLLS

Steps:

• brown sausage.
• lay cabbage on top and let steam for a few minutes with lid on pan.
• drain.
• drain veggies and add to this mixture.
• Cool mixture.
• add spices (abt 1 tsp each).
• lay egg roll wrapper so it is in diamond shape.
• spoon about a heaping tblspoon in center.
• with wet finger, wet the two"top edges" of diamond shape.
• fold up the bottom side.
• fold one side of wrapper over, then the other side.
• "roll"the wrapper from the bottom up.
• The wet edges will seal wrapper.
• Deep fry until golden brown.
• Serve with hot mustard or sweet and sour sauces.

HMONG EGG ROLLS

Steps:

• Soak noodles in very hot water for 10 minutes.
• Drain.
• Rinse with cold water.
• Cut into 3-inch lengths; set aside.
• Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
• Mix all ingredients together.
• Heat oil (med high heat).
• Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
• Roll it up.
• Seal with egg.
• Cook for about 10 minutes.

CHINESE EGG ROLLS

Steps:

• HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
• This seems to make them separate more easily.
• Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
• Add peanut oil to wok and stir-fry vegetables until slightly wilted.
• (3 or 4 minutes) Combine pork and vegetables in wok.
• Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
• Add to meat-vegetable mix and stir until mixture becomes quite thick.
• Mixture should be very sticky with a minimum of moisture.
• Cool mixture to room temperature.
• Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
• Place 1/3 cup meat-vegetable mixture in center of wrapper.
• Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
• Brush exposed egg roll wrapper edges with egg wash.
• Fold side corners over egg roll.
• Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
• Deep fry until golden brown.
• NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
• DIPPING SAUCES FOR EGG ROLLS.
• Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
• Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
• Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
• Sweet and Sour Sauce (commercially available).
• Plum Sauce (commercially available).
• Teriyaki Sauce (commercially available).

EGG ROLLS RECIPE: AN ASIAN GOODNESS THAT'S WORTH ROLLING IN

Steps:

• STEP 1: Make the filling.
• 1. Finely shred wood ear mushroom, carrot and taro.
• 2. Beat the egg and separate the york from the white. Save both for later.
• 3. Mix together ground pork, taro, egg yolk and carrot in a bowl.
• Add peppers and salt and marinate them in 10 minutes by hands until perfectly mingled.
• STEP 2: Wrap the rolls.
• 1. Place a rice paper on a dry, flat surface. Rotate it a bit so you look at it in a diamond shape.
• 2. Use a pastry brush or simply your fingers to brush egg whites all over the wrapper. This helps soften its texture for easier rolling.
• 3. Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.
• 4. Fold over the left side and the right side one after another, towards the center. Remember to pull both sides tightly, but not too tight, because the paper could be torn into small holes (which will make it messy once you bring your rolls to fry).
• 5. Keep folding it up to the other corner, and carefully tuck the wrapper as you're rolling to keep it tight enough.
• 6. Once finished, lay it side down and let chill. The seam will seal itself as the egg white wash begins to dry.
• STEP 3: Fry.
• 1. Fill the frying pan with an inch of high-heat cooking oil. Heat the oil to 350°F (175°C).
• 2. Gently slide the raw egg rolls in, seam-side down.
• Fry each side for 2 minutes and keep turning occasionally until they're golden brown and crispy.
• 3. Put them out on wire rack or paper towels to drain oil.
• STEP 4: Serve.
• Serve the rolls onto plate immediately when they're still hot. Occasionally, put on some slices of cucumber and tomato for an appealing display.
• NOTE.
• - Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they'll get.
• - Roll small and tight. Don't stuff in too much filling, and try to spread them evenly according to the wrapper's size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.
• - You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don't let them unfreezed naturally beforehand, because it'll just gross.