Asian Inspired Egg Rolls
Well I wanted an easy egg roll recipe. Ok, there is no such that I would label as easy, maybe easier, but not easy. That said, this was more just a lot of steps than difficult. The actual hardest part was separating the wrapper skins. But the flavor is good. I would add some grated carrots next time also. I think chopped up hot chillies would be good, but my wife said no. If you pretty much follow my steps, don't rush things, you too can be successful at making your own egg rolls.
Asian Inspired Egg Rolls
Well I wanted an easy egg roll recipe. Ok, there is no such that I would label as easy, maybe easier, but not easy. That said, this was more just a lot of steps than difficult. The actual hardest part was separating the wrapper skins. But the flavor is good. I would add some grated carrots next time also. I think chopped up hot chillies would be good, but my wife said no. If you pretty much follow my steps, don't rush things, you too can be successful at making your own egg rolls.
Cooking Instructions
- 1
Add all meat ingredients together, mix well. Let sit 15 minutes to allow flavors to infuse.
- 2
Prepare onion, garlic and celery first
- 3
Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high.
- 4
Add meat mixture, chop up and turn to cook
- 5
When the meat is about half way cooked, add the onion, garlic and celery. Stir to combine.
- 6
Setup a large bowl with a bunch of paper towels at the bottom
- 7
When the onion is translucent, add the chopped cabbage and water chestnuts
- 8
Turn/stir until the cabbage is mostly cooked
- 9
Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes
- 10
Reduce heat to medium
- 11
Add rest of sauce ingredients to pan, stir for about 2 minutes.
- 12
Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring.
- 13
Turn of heat, give one last stir. Transfer to the bowl with paper towels at the bottom.
- 14
Allow to cool down so you can handle it without burning yourself, about 15-20 minutes.
- 15
Mix the assembly cornstarch and water. This will be the "glue" that holds the wrapper together.
- 16
I pretty much followed the instruction on the wrappers I bought. Pretty straight forward. A picture explains it the best, please refer to this step picture.
- 17
Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture.
- 18
Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step.
- 19
I find if you try to make it to right, the wrapper will rip. So just snug it a little, let the "glue" hold it together.
- 20
Put enough oil in a pan to go about half way up the wrapped rolls. I found medium heat was just right on my stove-top. I don't have a thermometer, so it was all guess work, trail and error. I started on medium high, but they cooked to fast, got too dark.
- 21
Carefully place egg rolls in the hot oil, don't overcrowd them.
- 22
Just keep an eye on them and flip them over when they look right to you. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side
- 23
We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce
- 24
I tried to be neat, I really did, just reside yourself, this is a messy proposition.
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