Homemade Egg RollsPosted: November 9, 2011 | |
We have been looking for an excuse to make egg rolls since we arrived in Alaska. So when friends invited us over to watch Sunday night football, we already knew what we wanted to bring. Hot, crunchy, delicious egg rolls. A good reason to look forward to Sunday night.
We started experimenting with homemade egg rolls when we were living in Marquette, MI. It was easier and more customizable than I imagined, and super yummy. The recipe makes a lot so it is best to share these fried goodies with friends or family.You can even make them ahead and heat them up when you are ready to eat them, which is what we have done the last two times when we were taking them over to friend’s houses.
I am not usually in favor of frying food, but as my Gramp used to say, everything in moderation. And these are a great once in a while kind of splurge, well worth the effort. We have also, so far, been able to keep the splatter limited to the pot, which is something I always worry about with frying.
Beyond the the fact that these are so taste, I also like the whole process of making them. Lucas and I like to cook together. It is one of our favorite hobbies/activities. So on Sunday afternoon, we cranked up the tunes (we are currently loving Elvis), cracked open a beer, and got down to the business of chopping, mixing, wrapping, and frying.
Homemade Egg Rolls
1 package egg roll wrappers (packages vary in quantity depending on the brand, usually 15-25)
*Filling: the ingredients below will fill about 10-15 egg rolls depending on how full you stuff them. If you have more wrappers than that, double the filling ingredients.
2 tablespoons canola oil, vegetable oil, or olive oil
1 bag of cabbage
1 thinly slice carrot
1 cup chopped snow peas
1 cup finely chopped mushrooms
1 tablespoon corn starch
chili oil or sesame oil
dash of ginger
1 egg, beaten
canola, vegetable, or peanut oil for frying
Filling: Heat oil (canola, vegetable, or olive) in a large pan. Add cabbage. Cook 4-5 minutes until it begins to wilt. Add carrots, snow peas, and mushrooms. Cook additional 2 minutes. Slowly incorporate the corn starch. Add soy sauce and chili/sesame oil to taste. Add dash of ginger. Mix well and transfer to a large bowl.
**The filling can be customized to your personal tastes. You can add meat or swap vegetables depending on what you like.
Wrapping: On a clean work surface lay one egg roll wrapper in front of you like a diamond. On the lower half add two generous spoonfuls of filling (cabbage mixture). On the upper point brush the wrapper edge with egg, this will help with the seal. Take the bottom point and fold it up over the filling towards the top point. Fold the outside corners in. Keep corners pulled tight, use egg to seal if necessary, and roll the filling to the top point. With your fingers gently press down along the seams, using additional egg if needed. The finished egg roll should be tightly sealed on all sides. Set the egg roll aside and repeat with each wrapper until you are done.
Frying: In a medium sauce pan, pour in oil (canola, vegetable, or peanut) until it is deep enough to cover an egg roll. Heat the oil at medium high for at least 5-8 minutes. Once the oil is hot, carefully place one egg roll into the pan. It should bubble on contact. If the pan is large enough, add a second egg roll. Fry for 2-3 minutes, turning once during that time. Egg rolls should be golden brown. Carefully remove the egg roll, letting excess oil drain before transferring to a paper towel covered plate or cookie sheet. Repeat. As you continue to fry the egg rolls slowly turn down the heat so the oil does not burn or splatter. After frying, eat immediately, or place the egg rolls in a glass casserole dish or nonstick cookie sheet to reheat later.
To reheat, preheat the oven to 350 degrees. Bake the egg rolls for 25-30 minutes, or until hot. Serve with your choice of dipping sauce or plain.