Saturday, July 27, 2013

Egg Rolls

I made some 'baked' spring rolls last week  for Tapas and then ended up having to fry them anyway.   They just did not brown, but I think I know what I did wrong.   The filling on them however, was very good.   And is one I will be making again, and again.   It will be fun to play with it a little.   I think it would make awesome pot stickers.   Hmmm, I think I have an idea...


I got the filling recipe from here,  Daily Waffle  and even though I followed the instructions for baking, they came out of the oven looking not very appetizing, so I hurried up and heated some oil, threw them into it and finished them off like a regular egg roll. 

 
1 lb. ground pork
2 t. cornstarch
2 t. soy sauce
1 T. Oil
1 small carrot, grated
3 small baby bok choy, chopped
6 button mushrooms, finely chopped
1 grated carrot
2 green onions, whites and greens, finely chopped
1 T. fresh ginger, minced  ( I keep fresh ginger in the freezer and use my Microplane to shave off the ginger as needed) 
 2 t. chili garlic sauce (I made my own by sauteeing a couple cloves of finely chopped garlic in a little oil, then adding some sambal chile sauce, mainly cause I did not have access to chili garlic sauce.)
1 package egg roll wrappers
Sweet chili sauce for dipping




Mix ground pork together with 2 t. soy sauce and 1 t. cornstarch. Set aside. 

Heat a non-stick skillet over medium heat. Add vegetable oil. Brown the ground pork, breaking it up into very small pieces. Add the vegetables and cook for 2-3 minutes until wilted.   Stir in chili garlic sauce.


 My homemade Chile Garlic sauce using a couple tablespoons of Sambal Sauce and some chopped garlic.  I actually had a little too much, but it is now in my freezer waiting to be used on something else. 







 (I never said I was a neat and tidy cook.  I did wipe down the stove after I finished frying everything though).

Drain the meat mixture in a colander if you need to. You don’t want all the liquid, it’ll sog out the spring roll wrappers.
Use 2 T. of filling per wrapper and seal with water.
The following were the instructions for the egg rolls, but I ended up frying them, and it was all good.  
Arrange spring rolls on the baking sheet as you go. Brush with vegetable oil. Bake for 10-15 minutes until browned, flip the rolls over and bake for another 8-10 minutes, or until lightly browned on the second side.

 Put about 2 tablespoons of the meat mixture on the egg roll wrapper.
 Fold over the end, then fold in each side.   I keep a bowl of water handy to dip my finger in and moisten the wrapper on the ends.  This helps to dissolve the flour and it sticks that way.

 After folding over each end, roll them away from you making sure you have a nice tight roll.  It is important to not tear the wrapper or roll it too loosely. 

After rolling it all the way, seal with a little water, and set aside as you finish the rest.










    I used some of the rice noodles from the spring rolls, threw them into a little hot oil and watched them blossom.  



Set those on the serving dish like this.  And set it aside.  

















 I shallow fried these in just a couple tablespoons of oil, and got them nice and browned.
When the egg rolls were finished frying, I cut them in half and served them on this platter and of course did not get a great shot.  Sigh,  But my guests were arriving and you know, I had to take care of them.

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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