HOW TO MAKE CHINESE EGG ROLLS
Egg rolls make a great snack, appetizer, or addition to a meal. (This
recipe makes the thicker egg roll that is popular in western Chinese
restaurants. Spring Rolls and Mini Spring Rolls are a lighter, more authentic
Chinese roll.)
Need advice on how to keep egg rolls from coming out too dry or too soggy?
Follow these simple tips for Turning Out the Perfect Egg Roll.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
1 package egg roll wrappers (4
1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued
pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if
possible), sliced
1/2 pound suey choy (Napa
Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon)
cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired)
to taste
2 tablespoons cornstarch mixed
with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
Preparation:
Mix seasoning ingredients together. Cut the pork into thin strips, add the
seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy
mixture.
Heat the wok over medium-high to high heat. Add the oil for stir-frying.
When the oil is iready, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork
to the wok and cook until well done (place cover on wok). Remove. Clean the wok
and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check
the seasoning while stir-frying the bean sprouts and add salt and/or sugar as
desired. Stir-fry the suey choy, covering and cooking for approximately 1
minute, again adding salt and/or sugar if desired. Combine all the ingredients
in the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form
a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add
green onion. Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the
cornstarch until you have a "glue" which will be used to seal the
wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side
directly in front of you. This will be the dry side. The two long sides will be
called sides 1 and 3, and the other short side directly across from you will be
called side 2. Place approximately 1 tablespoon of filling in the middle of the
wrapper, spreading it out but not getting too close to the edges. Using your
fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3.
Fold over the dry side, then take side 2 and fold it over, making sure the two
sides overlap. Press down firmly on sides 1 and 3, making sure they are well
sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok
one at a time. Deep-fry until they are golden brown, then drain on deep-fry
rack or paper towels. Keep on a tray lined with fresh paper towels until
needed. The egg rolls should not be stacked. If possible do not reheat in the
oven, as this can dry the eggrolls out, but if necessary, reheat them on low
heat for 10 minutes on each side.
Serve with Sweet and Sour Dipping Sauce.
Note :
*If desired, instead of cornstarch and water you can substitute beaten egg
or egg white.
