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Egg Rolls!
Jan. 28th, 2018 05:00 pm Kowalski's, our local grocery store, had some egg roll wraps. I've seen them there before, because they're right next to the wonton wrappers which I use all the time to make fried potstickers. I thought it might be a fun Sunday experimental lunch to try deep frying some egg rolls (bonus inaugural use of our new deep fat frier that replaced the one that conked out in the middle of buttermilk donuts a couple of weekends ago.)
I happen to have Betty Crocker's Lee Ann Chin Chinese Cooking cookbook. Super authentic, am I right? But, I figured Betty is about as authentic Chinese as I am, so why not. They turned out really yummy. Here's the recipe:
Egg Rolls
1 pound lean ground pork
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
dash of pepper
1 head of green cabbage, finely shredded.
2 bulbs garlic
1 small onion
carrots, finely shredded
1 teaspoon five-spice powder
egg roll skins
vegetable oil
optional additions:
mushrooms
1/4 cup shredded bamboo shoots
1/2 pound cooked and cleaned shrimp (if you use this, use 1/2 pound of the ground pork.)
Basically, you pre-cook the ingredients. Because Betty Crocker asked me to, I boiled the cabbage for a minute. Honestly, when I make this again, I think I will, instead, simply add salted cabbage to the garlic, onion, and carrot mixture that I sautéed. The pork is also cooked ahead, which I found a little annoying, because I ended up adding it late and so some of the pieced stayed big and chunky. But, basically, however you want to get it done, precook all the ingredients, add all the spices, soy sauce, and cornstarch.
Once everything is cooked, place a decent amount in each wrapper. Fold like a burrito. Then, while the oil heats in the deep fat frier (I set mine to 375 F), set the wrapped egg rolls in the freezer. They can be there up to an hour. I think mine were in the freezer no more than a half hour, while I cooked some rice as a side, as well.
Deep fry the egg rolls in batches that fit your frier--for me it was four.
Drain. EAT.
I happen to have Betty Crocker's Lee Ann Chin Chinese Cooking cookbook. Super authentic, am I right? But, I figured Betty is about as authentic Chinese as I am, so why not. They turned out really yummy. Here's the recipe:
Egg Rolls
1 pound lean ground pork
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
dash of pepper
1 head of green cabbage, finely shredded.
2 bulbs garlic
1 small onion
carrots, finely shredded
1 teaspoon five-spice powder
egg roll skins
vegetable oil
optional additions:
mushrooms
1/4 cup shredded bamboo shoots
1/2 pound cooked and cleaned shrimp (if you use this, use 1/2 pound of the ground pork.)
Basically, you pre-cook the ingredients. Because Betty Crocker asked me to, I boiled the cabbage for a minute. Honestly, when I make this again, I think I will, instead, simply add salted cabbage to the garlic, onion, and carrot mixture that I sautéed. The pork is also cooked ahead, which I found a little annoying, because I ended up adding it late and so some of the pieced stayed big and chunky. But, basically, however you want to get it done, precook all the ingredients, add all the spices, soy sauce, and cornstarch.
Once everything is cooked, place a decent amount in each wrapper. Fold like a burrito. Then, while the oil heats in the deep fat frier (I set mine to 375 F), set the wrapped egg rolls in the freezer. They can be there up to an hour. I think mine were in the freezer no more than a half hour, while I cooked some rice as a side, as well.
Deep fry the egg rolls in batches that fit your frier--for me it was four.
Drain. EAT.
