| Egg Rolls Basic Cabbage Chicken & Veg Crab & Pork Indonesia Poh Pia Pumpkin Turon Vegetable Vietnam I Vietnam II Vietnam III Wrappers Lumpia ~ Lumpiang Fried Lumpia Sariwa Shanghai |
| Basic Spring Rolls ~ Chinese Filling: ½ cup shredded meat; pork, beef, or chicken * Group 1 1 tsp cooking wine or sherry 1 tsp cornstarch ¼ tsp salt * Group 2 4 cups shredded cabbage 1 cup shredded celery ½ cup shredded carrot * Group 3 1 tbsp sugar 1 tsp salt ¼ tsp pepper * Group 4 2 tbsp flour mixed with 2 tbsp water - make a paste * Group 5 2 tbsp soy sauce ( see note ) 2 tbsp white vinegar 1 tbsp shredded fresh ginger root ---- 16 egg roll wrappers ~ Try not to buy frozen as they tend to tear when you try to separate them. ~ or make your own - see below 1. Add (group 1) to the shredded meat and mix thoroughly. Heat the wok then 4 tbsp oil; stir fry the meat until the color changes. Remove and drain. 2. Put the ingredients in (group 2) in boiling water and cook for 10 seconds; remove and drain the vegetables. Add the meat and (group 3); toss lightly. Divide the mixture into 16 portions (filling). 3. To wrap the egg rolls: Place the egg roll skin on a working surface with one of the points on the top. Place a portion of filling in the middle of the egg roll skin. Fold lower third of the egg roll skin over the filling to one-third from the top point. Fold in the two sides and wrap the filling. Moisten the top edge of the egg roll skin with (group 4). Continue to wrap the egg roll skin to form a baton. Egg roll should be about 4 inches long. 4. Heat the wok then add the oil. Heat the oil for deep frying (350 - 375 degrees). Deep fry the egg rolls over medium heat for 4 minutes, or until golden brown; remove and drain. Combine ingredients of (group 5) and use as a dipping sauce. Notes: 1. Vegetables and filling can be changed according to your taste. 2. If you noticed I always put "heat the wok then add the oil", this is to prevent sticking. It is kind of a general rule when using a wok. 3. Do not crowd the wok. Fry 3 to 4 at a time. If you try to fry more at one time your oil will loose its heat, by the time it recovers your egg rolls may not be cooked properly. 4. Need more egg rolls with this recipe...add more meat & vegetables. 16 Egg rolls |
 | |  | |  |