Sunday, January 2, 2011

Egg Rolls

This is a great recipe that we don't make very often.  Besides not being very healthy, deep frying is a major hassle.  That said, every once in a while, it is totally worth it, and we decided to celebrate NYE 2010 with some greasy goodness.  This recipe yielded about 18 egg rolls.  To reheat, just broil for a few minutes.

Egg Rolls

6 c coarsely chopped cabbage
1 carrot, shredded
1/2 c bean sprouts
2 T chopped onion
4 oz chopped shrimp or cooked ground beef/turkey (optional)
2 T soy sauce
1/4 tsp garlic powder
1/4 tsp black pepper
1 egg
egg roll wrappers
oil (for frying)

1) In a large bowl, mix together cabbage, carrot, bean sprouts, onion, meat, soy sauce, garlic powder and black pepper.
2) In a skillet, cook the egg flat and thin (break the yolk); finely chop the egg and add it to the bowl.  
3) Sprinkle top of mixture with cornstarch; mix and let sit for 10 mins.
4) In a small dish, combine 1 T cornstarch with 2 T water.
5) Place a egg roll wrapper in front of you on an angle (so it looks like a diamond instead of a square).
6) Place 2 heaping T of filling in the center of the wrapper.
7) Using a spoon, put a tiny dab of cornstarch water on the three corners furthest from you; use the back of the spoon to spread the water around the top two edges.
8) Fold the corner closest to you over the mixture tightly; fold the two side corners inward; finish rolling, ensuring a good seal.
9) Repeat for remainder of egg rolls.
10) In the meantime, heat 3-4 inches of oil to 350 degrees.
11) Fry egg rolls until golden brown; drain on paper towels.
12) Serve with duck sauce.

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