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HOMEMADE EGG ROLLS

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These came out tasting JUST like egg rolls you get from a chinese restaurant! i added a little imitation crab, but other than that followed the recipe. i also didnt fry at the end, i brushed with olive oil and broiled them for about 5 min and they got crispy on both sides. didnt feel like the mess of frying. they were still great!

Ingridients


  • 3 cloves garlic, minced
  • 1/2 head of cabbage (about 11 ounces) I used coleslaw mix from the produce department
  • 3 carrots, shredded
  • 1 tsp grated fresh ginger
  • 10 fresh shiitake mushrooms, stems discarded
  • 1 Tbsp cooking oil
  • 1 Tbsp Chinese Rice Wine
  • 1 Tbsp Soy Sauce
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • Freshly ground black pepper
  • 1 Tbsp cornstarch – to seal egg rolls
  • 1/4 cup cool water – to seal egg rolls

Instruction


  1. Heat a wok or large saute pan over high heat. Add some cooking oil.
  2. Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.
  3. Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
  4. Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.
  5. Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.
  6. Heat up about 2 inches of oil in a sauce pan. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, a minute or two max.
  7. Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool slightly.

Source of  HOMEMADE EGG ROLLS Recipe @detoursinlife.com, 
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