Re: Phatty or fatty eggrolls from Grateful Dead show parking lots? I can't find even a 'rough' recipe?!

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This recipe was created by my tour brother, D. Beedle
Grateful Dead Eggrolls or Happy, Healthy Hippy Food!

We always made eggrolls by the hundred, so you are going to have to figure out the amounts of ingredients needed for your own eggroll cookery.

Ingredients: Veggies, Teriyaki seasoning mix, soy sauce and eggroll wraps. Mix a small amount of cornstarch with water and set aside. This will be the 'glue' used to seal up the eggroll.

First is the vegetable prep. Finely chop up any or all of the following veggies: Cabbage, red cabbage, green onion, water chestnuts or bamboo sprouts. Place in a watertight container (tupperware).

For a family size batch of eggrolls, use about a quarter packet of Teriyaki seasoning. Mix with about one ounce of soy sauce and a half cup of water. This is our "secret" vegetable marinade. Pour the marinade mix over the chopped veggies and seal the Tupperware. (Burping optional) :}

Turn the container over after a few minutes so the marinade covers everything. Repeat several times over the course of at least an hour. This step can be done the day before as long as your mix stays refrigerated.

To roll an eggroll: practice make perfect here, if this is a new experience for you, get an extra pack of eggroll wraps. If you get a puncture thru the wrap, discard the wrap and try again. Grease inside the eggroll is a real downer.

Peel and separate one wrap from the stack. Lay the wrap so one corner faces you, not a flat edge. Take a small pinch of the veggie mix and lay it about a third of the way up from the corner, leaving about an inch of wrap on either side of the pile. Bring up the corner closest to you and roll just a tiny bit. This is the tricky part that keeps the grease OUT of your eggroll. Give a small twist to the outer corners of the wrap, then fold over the bundle. Use a small food brush to 'paint' the free end of the wrap with the cornstarch mix, this will seal the wrap when rolled. Now roll the bundle foreword until the wrap is used up. This eggroll is ready to cook, lay it aside on a piece of waxed paper and roll up as many as you plan to cook.

Do not let the eggrolls touch each other on the waxed paper. They cling to each other, then tear when separated. Yucky!

The mix keeps much easier than pre-rolled eggrolls.

Deep fry in HOT (not smoking, tho) canola or peanut oil. If the oil is hot it will only take about a minute to cook. Several can be cooked at once, as long as they don't touch and stick together. Be sure to let the oil come back up to temperature between batches so the eggrolls cook fast enough not to soak up the oil.

Remove from the oil and let drain on a rack or paper towels. Serve hot with hot mustard, soy or duck sauce available for individual use.
This is not an exact recipe, have fun with it. Leave out what you don't like, add other stuff if you want.

Shrimp springs to mind if you're not vegan. If you are a vegan, sorry about that shrimp thing! Enjoy!!


http://tiedyesonline.com/tiedyeexpress/e…

Hi: I prefer spring rolls as far as wrappers go - they are sturdier, but thinner and crispier.

Fillings you can use:

Korean spring roll: Finely minced cabbage, finely minced carrot, finely minced Dried Shiitake mushroom (re-hydrated with stem removed). Finely minced scallion, cooked ground pork. Soy sauce (the real chinese stuff) and some sesame oil. Serve with duck sauce or hot chinese mustard.

Thai spring roll: Chopped cabbage, finely minced carrot, Bean sprouts, Cellophane noodles (mung bean noodles) soaked until soft and cut. chopped scallion, chopped cooked shrimp. Soy or fish sauce. Serve with Thai sweet springroll sauce with ground roasted peanuts on top.

Me