Makeing eggrolls ?!
Answers: how do you make egg rolls?
CHINESE EGG ROLLS
1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying
Dipping Sauce:
1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces and set aside.
Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.
Stir until heated through.
Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time.
Serve with dipping sauce.
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
NOTE: Egg rolls may be frozen after frying and cooled.
EASY EGG ROLLS
1 bag shredded cabbage with carrots
2 cups shredded chicken or canned chicken
4 cubes chicken bouillon or instant bouillon
1/2 gallon oil for deep frying
egg roll wraps
Cook cabbage, carrots, and chicken with bouillon until boiling. Drain all liquid. Using towel or paper towels make sure mixture is dry. Fold into egg roll wraps as shown on package. Quick, easy and tastes wonderful.
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CHINESE EGG ROLL
Egg roll wraps (1 pkg.)
1 pkg. fresh mushrooms, sliced
5 cloves garlic, minced
1/2 onion, chopped
2 c. slivered cabbage
1/2 c. shrimp, chopped
1 lb. ground pork sausage
Chinese noodles (same as cellophane noodles)
1 egg
1 env. sweet and sour sauce for dipping
Saute garlic, onion and sliced mushrooms in small amount of oil. Set aside. Brown pork sausage. Drain fat. Add cabbage. Cover and simmer until cabbage is cooked thoroughly. Add shrimp. Soak cellophane noodles in hot water to soften. Drain and cut into pieces. Add all together including egg. Mix. Run wet fingers around edges of egg rolls. Fill and roll. Deep fry. Serve with fried rice, chow mein or sweet and sour pork. Dip in sweet and sour sauce.
here is a link to a similar recipe i use to make eggrolls.
http://www.epicurious.com/recipes/food/v...
i would suggest when youmake them that you have one completly free day and make a bunch...these are very time consuming...well just the 'rolling' part...so i always make a whole bunch, then fry them for about 1 min, package them up and freeze them...and taadaa i got egg rolls for the whole year that i can just throw into the deep fryer.
put it on a hill and lit it go down ,,or push it...make shure its boil
Chinese Egg Rolls
I've included some secrets that I have learned in making eggrolls, based on trial and error.
One of the things I do is cut my eggroll wrapprs in half before I start and make mini-eggrolls.
These make excellent finger foods for buffets, potlucks, etc, and they go much farther.Another
thing I find useful to do is freeze the freshly made eggrolls spaced apart on a cookie sheet
(with wax paper under if possible) until semi-frozen, then they are easily stored in ziplock
bags in your freezer for up to 6 mos.And the time cooking is only 1-2 minutes longer for frozen
eggrolls. One of the reasons I like doing this is because the eggrolls are firm when cooking
and do not break apart, but remain nicely shaped.
2 pkgs. of frozen egg roll wrappers
1 pound of ground beef or ground pork
1/2 head of large cabbage, shredded
4 green onions
1 shredded carrot
4 tbsp soy sauce
2 tbsp of sesame seed oil
2 whole garlic cloves, peeled & minced
2 tbsp of fresh ginger root, shredded
1. Cook ground beef until well done.
2. Shredd cabbage & carrot and chop green onions.
3. Let beef cool slightly, then add to vegetable mixture in a large enough bowl to be able to stir things well.
4. Add remaining seasonings and blend well.
5. Clear a good size area to work and have handy a napkin and small bowl of clean water.
6. Lay about 4 wrappers on the counter and place 2 tbsp in the center of each wrapper.
7. Roll wrapper according to pkg. directions, dipping your fingertips in the water to seal eggroll wrapper. (Wrapping correctly is very important. If food leaks out while frying, it will burn in the oil, giving off a bunt odor to your eggrolls.)
8. Place finished eggrolls on a cookie sheet lined with wax paper.
9. When all eggrolls are finished, place cookie sheet in freezer (no need to cover the eggrolls) for 1-2 hours until they are semi-frozen. Then drop them into a ziplock bag or tupperwear dish and keep in freezer until ready to serve. This actually makes them much easier and neater to fry and does not increase the frying time by more than a minute or two.
10. Make sure your wok (I use a frydaddy) is filled 1/2 way with oil and allow it to reach a 'very hot' stage. When a few drops of water sizzle and bubble, its ready to use.
11. Place eggrolls, one at a time, in hot oil allowing each to fry for about 30 seconds before adding another. This will avoid having them stick together. Fry 4-5 mins, or until golden brown.
12. Drain on a paper towel breifly before piling on a plate.
Pot Sticker Dumplings
These are fried in a little oil and they will stick to the pot unless
they are brown and crisp on the bottom before they are steamed. So make
sure the dumplings are brown and crisp on the bottom before adding the
water otherwise they really will be pot stickers!
Dumpling Pastry
1 1/2 cups flour
1/2 tsp. salt
3 Tbsp. oil
Boiling Water
Filling
4 oz. finely ground pork or chicken
4 water chestnuts, finely chopped
3 green onions, finely chopped
1/2 tsp. five spice powder
1 Tbsp.light soy sauce
1 tsp. sugar
1 tsp. sesame oil
Makes 12
1. Sift the flour and salt into a large bowl and make a well in the center. Pour in the oil and add enough boiling water to make a pliable dough.
2. Add 4 Tbsp. water at first and begin stirring to gradually incorporate the flour. Add more water as necessary.
3. Knead the dough for about 5 mins. and allow to rest for 30 minutes.
4. Divide dough into 12 pieces and roll each piece out to a circle about 6" in diameter.
5. Mix all the filling ingredients together and place a mound of filling on half of each circle. Fold over the top ress the edges together firmly. Roll over the joined edges using a twisting motion and press down to seal.
6. Pour about 1/8" of oil in a large frying pan or wok. When the oil is hot, add the dumplings flat side down and cook until nicely brown.
7. When the underside is brown, add about 1/3 cup water to the pan and cover tightly. Continue cooking gently for about 5 mins. or until the top surface of dumplings is steamed and appears cooked.
Serve immediately.
Boiled Dumplings
Boiled Dumplings are often served in China as an appetizer or between
meal treat. Vegetarian dumplings can be substituted by replacing the
pork with an extra 2 cups of cabbage and 2 or 3 cups of mushrooms,
cut into stripes. The difference between 'dumpling wrappers' and
'wonton wrappers' is that 'dumpling wrappers' are always round.
You'll find them in your frozen food section or dairy/produce counter.
Dumplings:
3 cups finely chopped Chinese (celery)cabbage
1 tsp. salt
1 lb. lean ground pork
1 cup chopped leeks
1 Tbsp. minced ginger
1 Tsp. minced garlic
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1 pkg. dumpling wrappers
water
Dipping Sauce:
1/4 cup soy sauce
2 Tbsp. Chinese black vinegar
Makes about 50 dumplings
1.In a medium bowl, toss cabbage with salt. Set aside. After 20 minutes, squeeze cabbage dry and place in a large mixing bowl.
2. Add pork, leeks, ginger, garlic, soy sauce and cornstarch. Mix well.
3. Place a heaping tsp. of filling in the center of a dumpling wrapper. Dampen fingers with water and wet the inside edge of the wrapper. Fold to make a half-circle and press edges together to seal. Repeat with remaining filling.
4. For dipping sauce, mix soy sauce and black vinegar and set aside.
5. Bring a large half-full pot of water to a boil. Add 10 dumplings, or as many as will fit without crowding. When water returns to boil, add 1/2 cup cold water. Return to a boil, add 1/2 cup cold water, and boil a third time. Carefully remove dumplings with a slotted spoon and drain. Repeat with remaining dumplings. Serve warm with dipping sauce.
6. Pour about 1/8" of oil in a large frying pan or wok. When the oil is hot, add the dumplings flat side down and cook until nicely brown.
7. When the underside is brown, add about 1/3 cup water to the pan and cover tightly. Continue cooking gently for about 5 mins. or until the top surface of dumplings is steamed and appears cooked.
Serve immediately.
Visit and Shop for Asian Cookbooks, Rice Cookers and Woks
Egg Rolls:
50 min 20 min prep
24 servings 2 dozen
1 lb ground beef
2 tablespoons gingerroot
1 small onion (chopped)
5 mushrooms
1 bag bean sprouts
5 tablespoons green onions, w/tops
3 tablespoons soy sauce
3 tablespoons white wine
1 1/2 tablespoons sugar
1/2 teaspoon pepper
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 package egg rolls
oil (for frying)
Brown beef w/ginger root.
Drain.
Add onion, mushrooms, bean sprouts and green onions to beef mixture.
Cook for another 5 min.
Combine soy sauce.
wine, sugar, pepper and sesame oil and add to mixture, cook for another 2 min.
Stir together cornstarch and water.
Add to beef mixture until it thickens.
Add a spoonfull of beef mixture to each egg roll, moisten the edges w/ water and roll into the shape of an egg roll.
(Start rolling from one corner, stop in the middle and fold over the other two edges and continue rolling).
Heat about 2-3 in.
oil in a skillet.
Put egg rolls in and watch until they turn golden brown, turn and cook other side until golden brown.
Put finished egg rolls on paper towel to drain extra oil.
ENJOY!