Homemade Crisp EGG ROLLS
Lets go to make homemade CRISP EGG ROLLS.
Place in a large mixing bowl and cover the noodles with very
hot water. Spread those noodles with a couple of forks to prevent sticking and
let them sit for about five to seven minutes or until the noodles are tender.
Next, you will need to cut four cups of green cabbage. My
best advice for thinly slicing cabbage is to use a serrated knife. You will
find that it doesn't get stuck in the cabbage and makes it much easier to cut.
It may seem like a lot of cabbage, but it adds a lot of moisture to the egg
rolls and it will shrink a bit once it gets to the heat.
Next, thinly slice eight ounces of brown or white mushrooms.
And if you're curious, I wash my mushrooms in water. I rinse them and then dry
them with paper towels. Unless you're making something like stuffed mushrooms,
where you just clean the mushrooms, it's perfectly fine to wash them.
Alright, let's check those noodles. They have been resting
for about seven minutes and are perfectly tender. So you will drain them in a
colander and then rinse with cold water to stop the cooking process and prevent
them from sticking. It's very important to make sure the noodles are very well
drained because you don't want to incorporate extra water into your filling. Take
a cutting board and cut the noodles into about one-inch pieces. Take this chopped noodles to a clean large mixing bowl.
Now we are going to grate two medium carrots. I have peeled them. Next, finely chop a medium onion or half a large onion like the one I have here. That's our last preparation and we are ready to light the stove.
Oh!
Place a large skillet over medium heat with a tablespoon of olive oil. Add a
pound of ground pork and break it up with a spatula. Sauté until cooked through.
Add half a tablespoon of salt at the end. Next, remove the meat from the heat
and transfer it to the mixing bowl with the noodles.
Now in the same pan ... and there's no need to clean it ... add another two tablespoons of olive oil. Then add the chopped onions, grated carrots, and thinly sliced mushrooms. Sauté the vegetables together for about five to six minutes, stirring frequently, until the vegetables are tender.
You
don't need to wait for them to brown because we want the vegetables to retain
some of their moisture. Once your mixture has softened, add four cups of
shredded cabbage. Stir and sauté for another minute and a half or two or just
until the cabbage is tender.
Finally, add half a teaspoon of salt and remove the mixture
from the heat. Transfer your cooked vegetables to the same mixing bowl. Stir
them all together until well combined.
Now, add half a teaspoon of salt, half a teaspoon of black pepper, two tablespoons of soy sauce, and one teaspoon of sesame oil. Mix that together. Then you can add more seasonings to taste. And you could put this mixture in a bowl and eat it for lunch. It is so tasty.
Crisp EGG ROLLS - Better Than Takeout.
Besides having a really cool feel, having the right egg roll wrappers is key. I found them at our local Asian market store, and the correct wrappers will usually come out of the freezer section. I don't recommend the ones in the refrigerator section, and here's why. These tend to be a thicker casing that doesn't cook all the way, and they bubble like that when you fry them in oil.
They also go soft quickly. The ones in the freezer section,
however, come out super crispy after frying, reheat well, and deep-fry. It's
worth looking for a local source and getting these frozen egg roll wrappers.
Thaw the wrappers at room temperature for 45 minutes and be sure to keep them
covered with a damp paper towel, which will prevent them from drying out.
Remove one layer at a time and be sure to keep the remaining wraps covered with
that damp paper towel. Place the wrap on a clean diamond-shaped work surface.
Now, your important note on the egg rolls, so I use a quarter
cup measure for each one. Scoop the mixture into the bottom third of the
wrapper. Pull the bottom corner over the filling and tuck it underneath. Make
sure to keep a tight roll as you go, then fold the corners, roll it up a little
more and to seal the egg roll we will use some beaten egg. Brush that with a
pastry brush lightly over the edges. Continue rolling tightly to seal.
Keeping a roll tight is important so that the oil doesn't seep into the center of the egg roll. We wrap another one, so you can really specify this process. You will need an egg roll wrap, add the filling, roll it tight, fold the corners, brush the edges, and roll to seal.
While preparing the
egg rolls, keep them covered with plastic wrap to prevent them from drying out.
Since these cook pretty quickly, I like to finish them all before I start
frying. This recipe makes about 40 to 45 egg rolls, which is great because I
love putting them in the freezer.
Now, I have my oil heating up here in a Dutch oven, and I love using this candy thermometer to keep track of the oil temperature, because you don't want to make me too hot or too cold. Fry the egg rolls at 340-350 degrees Fahrenheit for about five minutes, or until golden brown and crisp. The egg rolls should sizzle and bubble in the oil.
Fry the egg rolls in about two
inches of oil and be sure not to overcrowd the pot so the temperature doesn't
drop. Once the egg rolls are ready to fry, transfer to a wire rack to cool. A
wire rack will make sure they stay crisp throughout, and you should chill them
for at least 15 minutes before enjoying them. Otherwise, the centers can be
very hot. That is probably the hardest part of this recipe - waiting for them
to be cold enough to eat. Thank you all. Try to do it at home.
0 Comments