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Wednesday, December 29, 2010

Egg Rolls

The best thing about making your own egg rolls is you can control the ingredients.  Using fresh cooked shrimp and fresh vegetables the flavor is so much better than you get from the local Chinese take-out place.  This recipe can be changed in many ways. Try using chicken or pork instead of shrimp, add Thai chilies or red pepper flakes for more heat or even add bean sprouts.  The possibilities are endless!  These egg rolls go great with Hot and Soup Soup.

1 TB  Peanut Oil
1 tsp  Grated Ginger
2  Cloves Garlic, finely chopped
1  Green Onion, sliced thinly
1  Small Carrot, shredded
1  cup Green Cabbage, finely chopped
2  cups  Green Cabbage, sliced into thin ribbons
3 TB  Soy Sauce
1 TB  Sugar
1 tsp  Sesame Oil
8  Large Egg Roll Wrappers
10  Medium Shrimp, cooked, cooled and minced
Canola Oil

In a large skillet, heat the oil.  Add ginger, garlic and green onion and saute 3 minutes.  Add the carrot and cabbage mixture to the skillet, stir and saute 2 minutes.  Add the soy sauce, sugar and sesame oil, stir to combine and heat until the cabbage just begins to soften.  Add the shrimp and cook 2 minutes longer, then remove skillet from heat.

Allow the mixture to cool for about 15 minutes, so it is cool enough to work with.  Place an egg roll wrapper on a cutting board in a diamond shape and spoon about 3 tablespoons of the filling into the center.  Dab a little cold water around the edges of the wrapper, fold up the bottom corner, then the sides, then roll to seal.   Add another dab of water, if needed, to seal the edges, but not too much or the rolls will be soggy.

Using a heavy skillet, over medium-high heat add 1/4 inch of canola oil.  When the oil is hot, carefully add the egg rolls in a single layer, leaving space between the egg rolls.  Cook 4 minutes or until golden on the bottom, then turn, repeating as necessary to brown on all sides.  Remove egg rolls from pan when browned and place on paper towels to drain.  Allow to cool 5 minutes before serving.

Egg Roll Sauce

1/4 cup  Soy Sauce
1/4 cup  Rice Vinegar
2 TB  Honey
1 tsp  Sesame Oil
1/4 tsp  Red Pepper Flakes

Combine in a bowl and serve.  To adjust the flavor, add a bit more honey for more sweetness or more red pepper flakes if you like more spice.

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