Egg Rolls
Last updated: Friday November 23, 2012
In a large, heavy pot or wok, heat:
2 - tablespoons oil (peanut, sesame, or other)
Add, and cook for 3 to 4 minutes (or until cabbage is wilted and bright green):
8 - cups finely shredded green cabbage
2 - cups coarsely shredded carrots
Stir in:
3 - tablespoons soy sauce
Add and cook for 1 minute, while stirring:
3 - cloves garlic (finely minced)
1 - tablespoon ginger
Remove from heat and stir in:
4 - - scallions (6 inches of green left on) - cut into thin slices
- 1/2 pound cooked shrimp (shelled and deveined), cut into 1/4” pieces
- 1/2 cup fresh cilantro (coarsely chopped)
- 1/4 cup fresh basil (finely slivered) - or mint leaves
- - - salt (to taste) - optional
Remove from heat and place in bowl. Bring to room temperature.
Next, defrost:
12 - - egg roll wrappers (10 ounces)
A) When working with egg roll skins, cover them with a damp kitchen towel, so that they do not dry out. Stuff wrappers one at a time.
B) Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side.
C) Fold bottom tip up over filling and roll away from you halfway up.
Beat slightly:
1 - - egg
D) Brush egg over exposed edges with a pastry brush.
E) Fold in 1-inch side tips and finish rolling tightly.
F) Place on plate seam-side down. Repeat for rest of wrappers.
G) Keep finished egg rolls covered with a damp towel.
Heat in a wok or a 10.5” pan (until it bubbles a bit on top):
1 1/2 cups oil
H) To test temperature, drop a cube of bread in oil. It should brown within 1 minute.
I) Add 3 to 4 egg rolls to oil at a time. Fry for 2 to 2.5 minutes on each side.
J) Serve immediately with soy sauce, Chinese duck sauce, or Chinese mustard.
Tim and Marilyn Black