Clubfoodys Crispy Egg Rolls Recipes

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

CRISPY EGG ROLLS

Steps:

• Marinate sliced chicken for 5-10 minutes.
• Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
• Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
• Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
• Beat egg white in a bowl until fluffy.
• Separate eggroll wrappers and store under a towel to prevent drying.
• On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
• Gently but tightly roll about halfway up.
• Fold side corners toward the middle.
• Continue rolling up and leave about 2 inches unrolled.
• Brush a small amount of egg white on the exposed corner and finish rolling.
• Fry eggrolls until crispy golden brown.
• Remove and place on paper towels to drain.