Egg Rolls Recipe - Cooking Index
Egg Rolls Recipe - Cooking Index
| Filling | ||
| 1/2 lb | 227g / 8oz | Cooked small shrimp |
| 1 cup | 160g / 5.6oz | Bean sprouts |
| 1 cup | 237ml | Shredded Napa cabbage |
| 1 cup | 110g / 3.9oz | Slivered carrots |
| 3 | Celery stalks - thinly sliced | |
| 4 | Dried Chinese mushrooms - soaked in hot water | |
| For 20 minutes, drained, thinly sliced | ||
| 3 | Scallions, white and green parts - thinly sliced | |
| Sauce | ||
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Dry sherry |
| 1 tablespoon | 15ml | Oyster sauce |
| 1 tablespoon | 15ml | Sesame oil |
| 1 teaspoon | 5ml | Five-spice powder |
| 2 tablespoons | 30ml | Peanut oil |
| 2 teaspoons | 10ml | Finely-chopped garlic |
| 2 teaspoons | 10ml | Freshly-grated ginger |
| 1 teaspoon | 5ml | Coarse salt |
| 12 | Egg roll wrappers | |
| 1 | Egg - beaten | |
| 3 cups | 711ml | Peanut oil - for deep-frying |
| Plum Sauce - see * Note | ||
| Hot Mustard - see * Note |
* Note: See the "Plum Sauce" and "Hot Mustard" recipes which are included in this collection.
Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl.
Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir-fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day).
Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.)
Heat the peanut oil to deep-fry temperature (325 degrees) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.
This recipe yields 12 egg rolls.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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