Kosher Egg Rolls

Introduction: Kosher Egg Rolls

About: Just a robot making stuff

 I don't get to eat a lot of Chinese food because I don't eat pork. I wanted to do a delicious home-made egg roll. Fried goodness that when dipped in the right sauce takes you on a flavorful ride. This was made with the help of Gus, a food/people lover.

This instructable used the below recipes as a foundation for our original take on egg rolls:         

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Step 1: Ingredients and Tools


1 tbsp grated Ginger
4 diced Garlic cloves
1/2 c Peanut oil  for frying the egg rolls
1/4 c sesame oil
1 tbsp of hot chili oil
1 lb kosher chicken skinned and diced
2 eggs
Shredded carrots
Minced mushrooms
Shredded cabbage
Swiss chard

2 cups all-purpose flour
2/3 cup water

3 Medium bowls
Large bowl
Measuring cups
Frying pan
Small paring knife
A wine bottle was used as a improvised dough roller

Step 2: Dough Making

For this round we did a roughly doubled version of the recipe found here:                                                                                                                             

"1 egg
1/3 cup water
2 cups all-purpose flour
1/2 teaspoon salt

In a medium bowl, beat the egg. Mix in the water.
In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until the dough is pliable.
On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
Cut each ball into four equal pieces. Roll the pieces into 10 1/2x10 1/2 inch squares. Cut the squares into 3 1/2x3 1/2 inch squares.

   If you have a pasta maker, use it to make rolling the dough after it has risen a lot easier. The thinner the dough sheets the crunchier they will be after frying.  Also we added hot chilli oil to our dough variation . We let the dough sit for a lot longer than ten minutes.  A bit less egg makes the dough less sticky. You might also try using just yolks or whites to see what you get we also tried some variations on size.                                                                                                                                                                                                                                                                                               

Step 3: Filling Prep

  • Mince/chop vegetables
  • Sauté on medium heat garlic ginger, chicken, mushrooms and cilantro in sesame oil
  • When cooked, move to a separate bowl.
  • Then sauté the rest of the vegetables in sesame oil on medium heat till cabbage in translucent and the mushrooms are tender.
  • After rolling out the dough, cut into 2 by inch rectangles, place filling, and  roll and fold in the ends seal with a little egg wash or water and fry in the peanut oil.

Step 4: Rolling

There are three methods that we used to roll the egg rolls:
  • You can tuck the ends and then roll.
  • You can roll then tuck or pinch the ends.
  • You can bunch the ends resulting in something akin to a food packet or a bun/dumpling Chinese style.
The tucking of the ends then rolling is definitely the cleanest finished look. I like the pinch at the end method. Gives it more of a homemade look and texture. The bun was just a way to change up the form factor. They were more difficult to fry. When closing the ends for roll and pinch you might consider a small bowl of water that you can dip your fingers in to help you seal the ends. You might also consider an egg glaze if that is your thing for the egg rolls before frying. We didn't go this way so YMMV. Get excited it is soon FRY TIME!!!!!

Step 5: Frying

Throw a bit of oil into a open skillet or pan.  Place (don't drop, cause the oil burns).  Turn as they brown.  I did about six at any given time and took them out as they were ready.  It smelled too good at this point but it wasn't time to eat yet! :(    We made a lot. Add more oil as needed. More oil does not mean a better fry it just means more oil, in the resulting egg rolls (which is cool if that's your thing). We set up an assembly line where he rolled and I fried.  Also at this point you can freeze the unfried roll results and fry them later.  Just defrost before you fry.  Who doesn't love future awesome tasties?? :D 

   Also about this time we put on rice with spices and oils.  All of our foods were paired together.  Well other than the orange soda.

Step 6: Bonus: Dessert

We took the odds and ends pieces of dough and made another dish!  (because we were just too lazy to make another batch).  This was our dessert.
  • We switched to sesame oil for these.
  • We fried the pieces of dough after adding some granulated sugar and cinnamon.
  • Fry until brown or to personal preference.
  • I added powdered sugar and liked when cooked to crunchy. Doughy was also good.

Kind of reminded me of carnival or amusement park sweets. Fried goodness for the win.

Step 7: Double Bonus: Doggie Treat

We also fried up the sinew for Sugar the dog of the house. Just throw into your left-over grease and fry till cooked. Make sure there aren't any pieces of bone. She was super happy about these tasty scraps.

Step 8: Conclusion

Not a ton of explicitly listed kosher food on this site so I thought why not. The food was great. We have leftovers for our super jewish friends. This is a modern interpretation of more traditional Chinese egg rolls. As good as what you would get in a restaurant. A bit of work but you can make enough for multiple sittings. We also made seasoned rice and turned it into a whole meal. I might post another instructable on the delicious ginger soy/fruit dipping sauce. Dipping sauces are da best. I hope you make these. Let me know what's what and what you would like more info bouts. Totes Floats My Boats.

Fry on good friars of ancient Chinese robot awesome make DIYness!!!! 

ps if I win the laser engraver/cutter I will laser engrave the frozen dumplings with fortunes / peoples names in Chinese / funny things.

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