Friday, January 22, 2010

Egg Rolls

I got this recipe here and made a few modifications to my liking.
I have been using square wonton wrappers lately to make mini egg rolls, but the instructions are the same for full size egg rolls.

Egg Rolls

Ingredients:
Chinese egg-roll wrappers (or if you want to do mini egg rolls get the square shaped wonton wraps)
1 very large chicken breast cooked and finely chopped (you could also use Ground pork or shrimp)
1/2 c. carrots shredded
1/2 head of Cabbage shredded (or Nappa Cabbage-Chinese cabbage)
1/3 c chopped green onions
1 egg
Chinese bun noodles (or bean thread; they are in the oriental section)
1 Tbsp soy sauce
1 Tbsp sugar
2 tsp minced garlic
1 tsp each salt/pepper
Pure Canola Oil

Soak the bun noodles in warm water in a seperate bowl for about 15 minutes or until they are soft. (I only used a tiny section of the package and I actually cut the little sectioned one in half and use the other half the next time.)

Shred the cabbage and grate the carrots; set aside. In a tablespoon of oil, fry the chicken and onion in a large saucepan for a few minutes and add in the carrots and cabbage, mixing well. Heat on medium for about 8-10 minutes or until the cabbage is cooked down. Remove from heat and set aside in a large bowl to cool.

Remove bun noodles from water and drain. Using your hands, mix the noodles into the cooled cabbage mixture, making sure to mix all ingredients well. Add one beaten egg, 1 T. sugar, 1 t. salt, and 1 t. pepper and 2 t. minced garlic, 1 T. Soy sauce. Mix well with hands.

Heat oil in a pan on medium heat (about 1/2 inch deep with oil) **I use the same pan for the oil as I did to cook the chicken and cabbage mixture**

Have a small cup of water for dipping your fingers in to seal the wraps.
Take an egg roll wrap and put a small amount of cabbage mixture in the middle. Fold in side corners and fold up bottom corner. Wet the seams a little and the top corner.

Squeeze it a little as you roll it towards the top and fold over the last flap. Wet the seam again to make sure that it is sealed and carefully place it in the heated oil.Use tongs to pick up the egg roll and flip it over. When the egg rolls are done take them out and place on a plate or cookie sheet covered with paper towels to soak up remaining grease.
They taste WONDERFUL with Sweet 'n Sour sauce! Find the recipe here!!

NOTE: You can prepare all of them then put them in the oil, but I do it as I go. I use a gas stove so often I turn the heat off if the oil is getting too hot and over cooking the outer shell, and turn it back on when it stops cooking it enough... Annoying I know but oil is tempermental! Make sure you get all sides cooked!

You can cook them in a deep fryer, but I find it is harder to get all sides cooked evenly and I also think that they are more greasy that way.

Mini egg rolls: about 22-25 egg rolls

Full size egg rolls: about 11-14 egg rolls.

1 comment:

Bogaman said...

Really like your blog. I don't comment much, but have followed your blog since I started blogging last month. Great recipes. X.