I have often wondered why they always include an egg roll with your Chinese meal. I could eat at least a half dozen. When I discovered just how easy they are to make at home, I make for dinner, lunch, appetizers, and snacks. I love shrimp egg rolls the best but you can make chicken, pork or all veggies. That is the beauty of making them at home....add whatever you want!
Shrimp Egg Rolls
4 tablespoons vegetable oil
1 -inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
10 egg roll wrappers or 20 smaller won ton wrappers1 1/2 cups precooked peeled small shrimp
1 -inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
10 egg roll wrappers or 20 smaller won ton wrappers1 1/2 cups precooked peeled small shrimp
water (to stick the egg roll together)
oil for frying
Unwrap wrappers and cover loosely with a damp paper towel so they don’t dry out.
In a heavy skillet, stir-fry the ginger and garlic in 2 tablespoons of oil for about 30 seconds. Add scallions and carrots and stir-fry over high heat for 2 minutes.
In a medium bowl, combine the chicken broth, soy sauce, and sugar. In a saucepan, add the cabbage and broth mixture and bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain off liquid. Fold in the minced shrimp.
If using full sized egg roll wrappers, use one tablespoon of filling for each paper. If using smaller won ton wrappers, use one teaspoon per paper.
The way to wrap these egg rolls is to take your filling and squeeze it a little of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. It’s similar to the method you’d use to wrap a burrito. Just add a thin layer of water or egg to make sure it stays sealed.
In a skillet set over moderately high heat, heat the remaining oil and fry the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Dipping Sauce
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Combine all ingredients in a bowl.
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