Introduction: Egg Rolls With Duck Sauce
Who says you need you go out to an expensive Chinese restaurant to get good egg rolls. It's really not that hard to do at home. Follow along with me and see for yourself.
Step 1: A Word About Woks
I love my wok. It is a very versatile cooking utensil that can be used for all kinds of cooking. Even Chinese food!
Mine is a simple carbon steel version and I actually prefer it to some of the fancier ones I've used at other places. I've used it on both gas and electric burners as well as a flat top electric stove and it performed well on them all.
I just looked these up and I found them online for under $25.
I have in the past used stainless steel woks, flat bottom woks, electric woks and even a commercial sized wok.
The stainless ones don't heat as evenly but they are easier to clean.
I don't like the flat bottom ones because you can't stir fry as well. There's a crease where the flat part meets the side that food gets caught in and can burn if you're not careful.
The commercial one was nice. I'd take that one. It was also carbon steel but it was a heavier gauge. It also had to have its own stand alone burner.
All in all I'll keep my cheap little carbon steel one thank you very much. Just my opinion.
Now having said all that, this can be done in the saute pan but it will be messier and harder. The shape of the wok keeps spatters and spills back in the pan rather than on the stove. (I still love my red saute pan.)
Step 2: Stuff You'll Need
Gather together all of the following ingredients:
Just so you know, T. stands for tablespoon and t. stands for teaspoon.
1 Package of egg roll wrappers
1 Package of Krab meat, shredded or diced
16 ounces of shredded cabbage or cole slaw mix
1 T. Sesame oil
2 T. Dark Soy Sauce
2 inches of ginger root, shredded
2 Garlic Cloves, minced
1 t. White Pepper
Oil for frying (how much depends on the pan or wok)
Step 3: The Filling
Ok let's get all this stuff chopped and grated and ready to go. A few minutes now will save you from a potential disaster later. Things happen quickly in a wok so you don't want things burning while you chop the next ingredient.
Take the peeled garlic and slice it thinly. Scrape it up into a pile and chop it into continually smaller pieces until its very fine.
Get out a fine grater and grate a couple of inches off the ginger root and put it into a bowl.
Measure out the cabbage that you need and set it aside.
Get the sesame oil and the soy sauce out and set it aside also.
Step 4: Take a Wok on the Wild Side
Now that we have all the ingredients ready to go let's make egg rolls. All this talk about food is making me hungry.
Put a couple of tablespoons of oil in the wok and turn the heat up to medium-high. Let the oil reach frying temperature. About 350 degrees is what you're looking for but an old trick is to sprinkle just a couple of small drops of water in it. If it sizzles then its hot enough. Let me caution here that I mean small drops and just sprinkle it. Get your finger wet and shake it above the wok. Never pour water into hot oil as sever burns can result.
Now that the oil is hot add in the garlic and ginger and toss it in the oil for just a minute. We're flavoring the oil, not cooking the spices.
Since we have everything ready we can add the next ingredients without burning the garlic in the hot oil. Fold in the cabbage and keep stirring it for about 2 minutes just to warm it up thoroughly.
Add in the sesame oil, the soy sauce and saute for another minute.
Now lower the heat a little to medium and fold in the crab like substance.
Add the white pepper and stir fry to mix it all up. Keep stir frying for a couple of minutes to heat all the way through.
Remove the filling and let it cool.
Step 5: Duck Sauce
While we're letting the filling cool we can whip up the duck sauce. Duck sauce, for the uninitiated, is a dipping sauce served in many Chinese restaurants around the country but can be hard to find in other places. Try it I think you'll like it.
You need a cup of apricot preserves and 3 tablespoons of mustard. I prefer the spicy brown or Dijon but yellow is fine also.
Mix them up in a bowl and taste it to see if you have enough mustard. Add more if you need to.
On to the actual egg roll production...
Step 6: Wrap It Up and Roll With It.
Take an egg roll wrapper and put it in front of you with one of the corners facing you.
Put about 3 tablespoons of filling in the middle towards the lower side.
Roll the bottom up and fold the sides in like a burrito and continue rolling it up.
When you get to the other point take a brush dipped in water and wet the inside of the tail.
Finish the roll, the water will help keep it sealed.
When you have all your egg rolls made put enough oil in the walk to cover about 3/4 of the egg rolls, maybe a cup or a cup and a half, depending on the size of your pan.
Turn the heat up to medium high and get it hot to about 350 degrees.
I usually fry four egg rolls at a time by placing them in the hot oil with tongs.
Fry them until they are golden brown then turn them to brown the other side.
Remove the rolls from the oil and place them on a wire rack with paper towels under it to absorb the drips.