Egg Rolls Recipe An Asian Goodness Thats Worth Rolling In

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

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.

EGG ROLLS RECIPE: AN ASIAN GOODNESS THAT'S WORTH ROLLING IN

Steps:

• STEP 1: Make the filling.
• 1. Finely shred wood ear mushroom, carrot and taro.
• 2. Beat the egg and separate the york from the white. Save both for later.
• 3. Mix together ground pork, taro, egg yolk and carrot in a bowl.
• Add peppers and salt and marinate them in 10 minutes by hands until perfectly mingled.
• STEP 2: Wrap the rolls.
• 1. Place a rice paper on a dry, flat surface. Rotate it a bit so you look at it in a diamond shape.
• 2. Use a pastry brush or simply your fingers to brush egg whites all over the wrapper. This helps soften its texture for easier rolling.
• 3. Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.
• 4. Fold over the left side and the right side one after another, towards the center. Remember to pull both sides tightly, but not too tight, because the paper could be torn into small holes (which will make it messy once you bring your rolls to fry).
• 5. Keep folding it up to the other corner, and carefully tuck the wrapper as you're rolling to keep it tight enough.
• 6. Once finished, lay it side down and let chill. The seam will seal itself as the egg white wash begins to dry.
• STEP 3: Fry.
• 1. Fill the frying pan with an inch of high-heat cooking oil. Heat the oil to 350°F (175°C).
• 2. Gently slide the raw egg rolls in, seam-side down.
• Fry each side for 2 minutes and keep turning occasionally until they're golden brown and crispy.
• 3. Put them out on wire rack or paper towels to drain oil.
• STEP 4: Serve.
• Serve the rolls onto plate immediately when they're still hot. Occasionally, put on some slices of cucumber and tomato for an appealing display.
• NOTE.
• - Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they'll get.
• - Roll small and tight. Don't stuff in too much filling, and try to spread them evenly according to the wrapper's size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.
• - You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don't let them unfreezed naturally beforehand, because it'll just gross.