Egg Rolls Recipe Video
Egg rolls are a great appetizer. They are also a nice snack. This recipe is a little tedious – you have to patiently and diligently roll each individual wrapper. Yet, it is quite easy to make. You can use pork, shrimp or chicken for these (or a combination of any of these meats).
Ingredients
| Egg roll wrappers | 12 Medium | |
| Cabbage | 5 Cup (80 tbs), finely sliced | |
| Carrots | 3 Small, julienned | |
| Snow peas | 6 Medium, julienned | |
| Celery stalk | 1 Large, finely diced | |
| White onion | 1⁄2 Small, finely diced | |
| Garlic | 1 1⁄2 Clove (7.5 gm), minced | |
| Ginger | 1 Teaspoon, grated | |
| Sugar | 20 Gram, divided | |
| Chicken breast | 1⁄2 Medium, cut into bite size pieces | |
| Soy sauce | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon (to taste) | |
| Pepper | 1 Teaspoon (to taste) | |
| Vegetable oil | 2 Tablespoon | |
| Egg | 1 , beaten (to seal the rolls) |
Directions
GETTING READY
1. In a bowl place the chicken. Add enough soy sauce to cover the chicken, sugar and ½ teaspoon salt. Mix well and marinade for about 30 minutes.
2. Bring a large pot of water with the garlic, ginger, salt and 1 TBS sugar to a boil.
3. Add the vegetables and blanch for about 1 1/2 minutes or until cabbage is bright green.
4. Remove veggies from the water and place in a colander over a bowl. Allow veggies to cool down. Press them with a spatula to get rid of all extra liquid. Place in a bowl.
MAKING
5. Heat a large skillet or wok with some vegetable oil.
6. Add the chicken and cook for about 4 minutes or until cooked through. Add to the veggies and season with salt. Mix well.
7. Place a wrapper in front of you in the shape of a diamond.
8. Put a little bit of filling close to the lower edge. Brush the edges of the wrapper with beaten egg.
9. Roll the wrapper tightly towards the middle. Fold the edges of the wrapper sticking them to the middle with some egg. Finish rolling making sure to glue the final edge to the roll with some more egg.
10. Repeat this process with all the wrappers.
11. Heat a large skillet or wok with about 2 inches deep of vegetable oil. Heat until really hot.
12. Add the egg rolls without crowding the pan. Cook them until browned on all sides.
13. Remove them from the oil and place them on a paper towel lined dish.
SERVING
14. On a serving platter, serve with sweet and sour sauce and Chinese hot mustard.
1. In a bowl place the chicken. Add enough soy sauce to cover the chicken, sugar and ½ teaspoon salt. Mix well and marinade for about 30 minutes.
2. Bring a large pot of water with the garlic, ginger, salt and 1 TBS sugar to a boil.
3. Add the vegetables and blanch for about 1 1/2 minutes or until cabbage is bright green.
4. Remove veggies from the water and place in a colander over a bowl. Allow veggies to cool down. Press them with a spatula to get rid of all extra liquid. Place in a bowl.
MAKING
5. Heat a large skillet or wok with some vegetable oil.
6. Add the chicken and cook for about 4 minutes or until cooked through. Add to the veggies and season with salt. Mix well.
7. Place a wrapper in front of you in the shape of a diamond.
8. Put a little bit of filling close to the lower edge. Brush the edges of the wrapper with beaten egg.
9. Roll the wrapper tightly towards the middle. Fold the edges of the wrapper sticking them to the middle with some egg. Finish rolling making sure to glue the final edge to the roll with some more egg.
10. Repeat this process with all the wrappers.
11. Heat a large skillet or wok with about 2 inches deep of vegetable oil. Heat until really hot.
12. Add the egg rolls without crowding the pan. Cook them until browned on all sides.
13. Remove them from the oil and place them on a paper towel lined dish.
SERVING
14. On a serving platter, serve with sweet and sour sauce and Chinese hot mustard.
Chef
