Introduction: Egg Rolls
Here's a quick how-to on making egg rolls. You'll need:
Egg Roll wrappers from your local grocery
Cabbage or Chinese Nappa
Shrimp, chicken, firm tofu, or a combination of all three.
If you don't have some of these- improvise! Use powdered ginger, lettuce, cooked ground pork- it's the form that's important, not the exact recipe.
Step 1: Cooking the Filling
Heat a few tablespoons of peanut oil in a wok or skillet, and stir fry a littel garlic and ginger. How much? Well, how much do you like? Say a couple of cloves of garlic and a quarter teaspoon of grated ginger.
Add a cup of shredded cabbage, some shredded carrot, a cup of bean sprouts, maybe a quarter cup of cut-up bamboo shoot, a littel chopped green onion, and a half-cup of cooked shrimp, chicken, or tofu cut in small cubes. Cook well, and the set aside to cool in the fridge.
Step 2: Let's Wrap
Now lay the wrappers out on a plate or plastic cutting board as shown. Place a 2-3 tablespoons of chilled filling on the wrapper, and fold the bottom point over.
Step 3: Wrap Session, Continued
Fold the side points in...
Step 4: It's a Wrap!
...roll up from the bottom, deep fry in peanut oil until golden, drain on a wire rack or paper towel, and serve! Sorry there's no picture of the finished item, but they went kinda fast ;-)
(More food goodies at http://smsfr.blogspot.com)
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