Introduction: Filipino Eggrolls... Better Than Any Made in a Restaurant
Runner Up in the
Fried Food Contest
Ok...to be perfectly honest, i am not sure if this recipe is Filipino or if they even make eggrolls in the Philippines for that mater. I do know that my friends grandmother, who taught me how to make them, was direct from Manila, so i'll take her at her word. the photos of this Instructable are courtesy of Tatiana Rene Photography. Hope you all enjoy them,
Step 1: What You'll Need...
A list of ingredients making about 21 eggrolls
are as follows: (all can be found at your regular grocery store)
-1 pack of eggroll wraps (in produce. near tofu)
-1 qt of vegetable oil
-2 chicken breasts
-1 average size head of cabbage
-1 bunch of leeks
-3-4 stalks of bok choy
-1/2 a carrot
-1/2 can of water chestnuts
-1/2 can of bamboo shoots
-1 Large bottle of soy sauce
-1 large bottle of teriyaki sauce
-1 jar of hoisin sauce
- various dipping sauces (pictured; sweet & sour, hot mustard)
Step 2: Vegetable Prep
These eggrollls are a high labor prep dish. i prefer fresh veggies i have chosen and chopped myself, but if you need things to go a bit faster you can buy a few bags of raw cole slaw. same base ingredients, already chopped.
- first thing you should do is put the chicken in the freezer while you prep the vegetables. not too long, about 45 min to an hour should do
- you are looking for the same basic result from each veggie. about a 1cm slice as shown in the pictures. no need to be perfect but they need to be sliced or chopped small.
- i find that grating the carrots works best. i hate finding huge chunks of carrot in my eggroll!
- just give the bamboo and water chestnuts a rough chop to get them down to the right size.
Step 3: The Chicken!!!!!
Remember! we put the chicken in the freezer before we prepped the veggies. this was to make the consistency firmer so it makes it easier to cut in to cubes. as you can see in the picture, this is not an attractive way to cut chicken but it helps to distribute it in with the eggrolls more evenly. please for health reasons, cut the chicken last, preferably on a different cutting board.
Step 4: Mixing and Boiling Ingredients
Mix everything you have chopped into a large size pot. save a few ounces of both the soy and teriyaki sauces in a bowl and save for later. add the rest of the bottles to the chopped ingredients. it wont look like enough but it should be plenty. set the stove top on med/high and get the mix to a heavy simmer. let this cook for 10-15 minutes or until everything is boiled and takes on the color of the sauce. empty out the cooked ingredients into a colander over the sink. let it all cool for about 15-20 minutes. you now have your eggroll filling.
Step 5: Rolling the Eggrolls
For this step you need a nice big area to work with, a plate to roll on, and a big plate or serving platter to place the rolls. This would be a good time to enlist the help of the free loading dinner party attendees so they may earn their keep. ;)
- take the egg and separate the yolk from the white. keep the white, it acts as glue for the rolls
- 1st place a wrap on your rolling plate so it looks like a diamond
- 2nd place a large pinch of your eggroll filling in the bottom half of the diamond. (it may take a few tries to get the right amount. as long as the wrap doesn't rip while rolling you are fine)
- 3rd roll the bottom corner over tucking it tightly underneath the filling.
- 4th fold the outside corners in tightly
- 5th using fingertip to apply egg white glue to the face up side of the upper corner
- 6th continue rolling until it looks like an eggroll.
(see pictures for rolling reference)
If you end up needing to stack eggrolls on your big plate, be sure to place a paper towel between each layer. this helps to prevent the rolls from sticking to one another.
Step 6: Frying... Please Be Careful
I do not have any temperature instructions for heating your oil other than med/high on a stove top. if you are a beginner at frying at home start low and bring your oil temp up gradually. use an extra eggroll wrap or a piece of bread to test if it is ready or not. these eggrolls are good but they are not worth burning your house down. also please only use metal tongs to manipulate the rolls while in the oil.
as stated in the warning slowly heat your oil to med/high on your range. when the oil is hot enough to fry, dip the eggrolls in 1 or 2 at a time. allow them to fry for about 5 seconds on each side or until golden brown depending on oil temp. remove and stack on waiting serving tray. continue until all rolls are cooked.
Step 7: Plating and Serving
Given the amount of effort put in to these delicious treats, it is perfectly acceptable to stack them on a serving dish and let your company dig in. if you are someone who enjoys plating and presenting your food the pictured plate is just one example of how to go about it. the three sauces are; sweet and sour, hot mustard, and my own sauce (the saved soy and teriyaki sauces from earlier mixed with a large spoonful of hoisin sauce whisked in). use a spoon to drizzle some of my sauce over the eggrolls. this is my first food related instructable and it has been a favorite recipe of mine for a long time. i really hope you enjoy it. thank you for reading.
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