Sunday, January 31, 2010

Egg Rolls

I had stumbled across this recipe a while ago on My Kitchen Café, and thought it would be fun to try and make them. The problem I soon discovered was in trying to find egg roll rappers. Apparently they aren’t easy to find around here.

I finally stumbled upon the wrappers and all the necessary sauces and was able to whip up some up. The key was to look in the correct area of the store – and despite the warnings from the author, they were actually called egg roll wrappers, not spring roll wrappers.

I decided to ½ the recipe as it was going to produce way more than I needed.

Egg Rolls
1 package vermicelli noodles
1lb ground pork
1 lb ground chicken
½ head of cabbage, shredded finely
2 whole eggs
1 egg white (save the egg yolk for sealing the egg rolls)
1/4 pound carrots, shredded finely (about 2-4 depending on size)
1 onion, finely chopped

Cook the noodles according the package instructions (soaking in hot water for 10 to 20 minutes). Once soaked, drain very well and chop noodles up a bit into 2-3 inch pieces (not too short).

Mix all the above ingredients (noodles, meat, cabbage, whole eggs, egg whites, carrots and onions) in a large bowl. Hand mixing works best. Then add:

1 1/2 tablespoons salt
4 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 tablespoon black pepper
1 tablespoons fish sauce

Mix together.

Take a wrapper and place filling about a 1/3 of the way up the wrapper. Fold the end over, then fold the bottom up and roll. Seal using the leftover egg yolks.

In a pot heat oil (I used safflower) to about 375F. Drop in the rolls and cook until golden brown and cooked through, you will have to turn them so it cooks on both sides. (I tested the first couple with a thermometer to figure out how long it took to cook the insides.)

I only wrapped about 1/3 of the filling before I ran out of wrappers, oops. I froze the rest of the filling to use later – note this makes a lot of filling.

These were delicious, O loved them and friends enjoyed them. The 30 that I made and wrapped were gone in a matter of days, even after putting them in the freezer! They are completely addictive, and I can’t wait to make up the rest of them (although I am trying to hold out as I can’t imagine they will last very long).

A tip: make a bunch and put them in the freezer after cooked. When you want to have them for supper bake them for 20 min at 350F. They remain crisp and still taste amazing!

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