Egg Rolls
Egg Rolls
Tasty, deep-fried rolls.
Filling
Cooking:
Tasty, deep-fried rolls.
Egg Rolls from Shawn DeWolfe on Vimeo.
Ingredients:Filling
- 1 lb. ground pork (optional)
- 1/4 lb. shrimps/prawns (optional)
- 2 stalks celery
- 1/2 onion
- 4 mushrooms
- 1 carrot (grated)
- 2 cups of bean sprouts
- 1 teaspoon corn starch
- 1 teaspoon ginger
- 1 teaspoon garlic
- salt and pepper
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce (optional)
- 1 package of spring roll wrappers
- 1 egg
- 1 liter or more of canola or peanut oil
Cooking:
- Chop up the veggies.
- De-shell the shrimp.
- Heat wok.
- Fry onions, then pork and shrimp, followed by the vegetables, ginger and garlic
- Remove from heat. Make a well in the middle of the mixture. Pour in soy sauce and cornstarch. Mix together to form a paste. Then mix paste with mixture.
- Fold in bean sprouts
- Separate egg roll wrappers so that you are working with individual wrappers
- Brush with egg. Fill with the mixture. And fold
- Heat frying oil in deep pan. Ideal temperature is 375° -- 300° is too cold for frying
- Place one or two egg-rolls into the pan at any one time. Cook for 1 minute-- then turn them to make sure the other side is cooked-- cook for 30 seconds. Remove egg rolls to blotting paper to wick away grease
Last updated date
Monday, September 30, 2019 - 17:12
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