How can i make eaggrole?!
How can i make eaggrole?
how can i make chinese eaggroles?
Answers:
try this one its is my hubby favorite and for more recipes
http://tastefullysimple.com/web/dgoodacr...
Asian Aura Eggrolls
Ingredients
1 Tbsp. Garlic Garlic?
1 Tbsp. Onion Onion?
1/4 cup Asian Aura Dressing?
1 lb. cooked ground pork or diced shrimp
1 lb. shredded cabbage
1/2 cup shredded carrots
1/2 cup finely chopped celery
8 oz. can chopped water chestnuts
2 eggs, divided
1/4 cup water
20 egg roll wraps
Oil for frying
Additional Asian Aura Dressing? for dipping
Cherry Honey Mustard Sauce for dipping
Directions
Combine first 8 ingredients and 1 egg in wok; heat on high for 5 minutes. Blend remaining egg and water; set aside. Scoop 2 heaping tablespoons of cabbage mixture onto each eggroll; fold small corner over filling and outer side in. Moisten edges with egg mixture; roll. Place rolled eggrolls in 1-inch of hot oil; fry until brown. Serve with additional Asian Aura Dressing? or Cherry Honey Mustard Sauce. Makes 20 eggrolls.
buy Chinese eggs
Hold the cabbage! The takeout industry has given egg rolls a bad name, but in the 1940s, Gourmet readers clamored for a genuine version of the "Chinese delicacy." Our answer was fragrant with garlic, scallions, shiitakes, shrimp, and roast pork.
serving size
Makes about 24.
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2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
2 celery ribs, cut into very thin matchsticks (2 cups)
2 medium carrots, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped
1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten
Special equipment: a deep-fat thermometer
Accompaniments: Asian sweet chile sauce; Chinese mustard preparation
Make filling:
Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute.
Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
Make egg rolls:
Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
Cooks' notes:
Filling can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Stir before using.
Egg rolls can be fried 4 hours ahead and cooled completely, uncovered, then chilled, covered. Reheat in 1 layer on a rack set over a baking sheet in middle of a preheated 350°F oven, turning once, until crisp and centers are warmed through, 15 to 20 minutes. (Reheated rolls will not be as crisp.)
Gourmet, January 2006; originally published 1946
Easy Egg Rolls
1/2 lb. ground beef OR pork
(3/4) 1 lb. bag coleslaw mix (grated cabbage and carrots)
1 cup chopped fresh mushrooms
1/2 tsp. black pepper
1 tsp. chopped garlic
1/2 tsp. ground ginger
3 Tbls. soy sauce
1 lb. pkg. egg roll wrappers
1 egg - beaten
-Brown meat in skillet; drain off fat.
-Add coleslaw mix, mushrooms, black pepper, garlic, and ginger to skillet; stir-fry until all is tender; squeeze out any liquid from pan; stir in soy sauce.
-Spoon 2-3 Tbls. mixture onto each wrapper.
-Brush edges of wrappers with beaten egg.
-Roll up wrappers as you would a burrito.
-Fry egg rolls in 350 degree oil until brown; drain on brown paper bags.
Chinese Egg Rolls:
30 min 30 min prep
12 eggrolls
12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
1. Brown pork with ginger and garlic in pan; drain any grease.
2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
3. In large bowl combine cabbage mix and green onions.
4. Pour hot meat over vegetables and stir well. Let cool slightly.
5. Lay wrap in front of you so that it looks like a diamond.
6. Place 3 tablespoons pork filling in center of eggroll wrapper.
7. Fold bottom point up over filling and roll once.
8. Fold in right and left points.
9. Brush beaten egg on top point.
10. Finish rolling.
11. Set aside and repeat with remaining filling.
12. Heat 2-3 inches oil in large frying pan to very hot (350o).
13. Fry a few eggrolls in pan at a time, 2-3 minutes per side.
14. Drain on paper towels.
15. Serve with sweet and sour sauce, plulm sauce, hoisin sauce or jalapeno pepper jelly.