Tuesday, February 12, 2008

Home Made Egg Rolls


I actually made home made egg rolls last night for dinner! They were much better than any I've ever had at a restaurant. I bought the ingredients at The Andersons Market http://www.andersonsmarket.com/ in Sylvania which is a great shopping experience. They always have the best samples and plenty of them. It is wonderful to be able to taste a variety of fresh fruits and vegetables, breads, dips, meats from House of Meats http://www.houseofmeats.com/ counter, Honeybaked Ham http://www.honeybaked.com/ , and many snacks throughout the aisles. This store also has a great selection of beers and wines.
Here's the recipe I used, it is from the Nasoya egg roll wrapper package:
1 lb ground beef, pork, chicken or 1 pkg of firm tofu, crumbled
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrot
2 TBSP oyster sauce
3 green onions, finely chopped
1 pkg egg roll wrappers
vegetable oil for frying
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tbsp filling for each egg roll. place filling diagonally on wrapper, fold corner over filling; roll snugly half-way to cover filling, fold up both sides snugly against filling; moisten edges of last flap, roll over flap to seal; lay flap-side down until read to cook. Deep-fry at 350 degrees a few at a time, turning occassionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm.
I also added some minced garlic to the filling and I fried the egg rolls in about 1 inch of oil rather than deep fry. They were fabulous!

1 comment:

richardsjafcc said...

I enjoy that recipe, too. After I assemble the egg rolls, I freeze some to cook at a later date.

I tried a new recipe this evening for egg rolls. I attended a Chinese New Year cooking class at the 577 Foundation lead by Ching Leong. She lives in Indiana, but travels to Perrysburg to conduct these classes. The most enjoyable part of the class was hearing some of her life stories. If anyone is intersted the website for classes is http://www.577foundation.org/Classes/.

Anyway, I modified a recipe she provided for Vegetarian Spring Rolls. If you like sesame, you'll like these. This is the recipe I used:
1 head Bok Choy
3 carrots
1/2 large Vidalia onion
8 oz. fresh mung beans
4 dried black mushrooms
salt
1 tsp sesame oil
1 tsp sugar
1/4 tsp pepper
1 tbsp sesame
1/4 tsp garlic powder
24 Egg Roll Wrappers
Vegetable Oil
1. Shred Bok Choy, carrots and onions in a food processor. Transfer to a large bowl. Sprinkle with salt to extract water, and let sit for 1/2 hour.
2. Place mushrooms in a bowl and cover with cold water. Let sit for 1/2 hr.
3. Roast sesame seeds in 400 degree oven for a couple of minutes.
4. Transfer Bok Choy mixture to a colander and squeeze out water.
5. Drain mushrooms and slice thinly.
6. Add mushrooms, mung beans and remainder of seasonings to Bok Choy and mix well.
7. Place 2 tbsp of filling in each egg roll wrapper and roll according to directions. Moisten edges with water to seal.
8. Heat oil in a pan. When oil is hot, add egg rolls. Brown on each side. Remove with slotted spoon and transfer to dish with paper towels.

Autumn