Egg Rolls (炸春卷)

• annokset: 30-40 Egg Rolls
• kokonaisaika: 40 minutes

Ainekset

WRAPPERS:

-340g All-Purpose Flour

-198ml Hot Water

-1/2 tsp Salt

-Oil

FILLING:

-200g Ground Pork

-155g Shrimp, peeled

-1 cup Cabbage, shredded

-1 cup Carrot, shredded

-1 cup Leek

-1 cup Chives

-2 cups Mung Bean Noodles

-1 cup Bean Sprouts

-2 Medium Eggs

SEASONING:

-2 1/2 Tbsp Soy Sauce

-2 Tbsp Oyster Sauce

-1 tsp Black Pepper

-1 tsp Garlic Powder

-1 tsp Onion Powder

-2 tsp Sesame Oil

-1/4 tsp Salt

SAUCE:

-2 tsp Sugar

-1 Tbsp Hot Water

-1 Tbsp Fish Sauce

-1 Tbsp Lime Juice

-2 Small Chilies, sliced

-1 Clove Garlic, grated

Ohjeet

For the wrappers:

First, dissolve 1/2 tsp of salt into 7 ounces of hot water. You want the water to be as hot as possible.

Pour the water into 12 ounces of all-purpose flour in batches. At the same time, use chopsticks to stir it. By adding hot water you will denature the proteins. So when you fry the egg rolls, the skin will be delicately crispy (The opposite of doughy and chewy).

Let it sit until the temperature cools down to a point that your hands can handle. Knead it into a dough. It is very soft so it should be easy to work with.

Cover it with plastic film and let it sit for 30 minutes. 30 minutes later, knead it again for about 6 minutes until smooth.

Cut it in half so the dough is not too big to work with. Then roll the half into a long even strip. Cut it into small even dough. Each of them weight about 0.7 ounces. Use a scale if needed.

Sprinkle some flour so the small pieces of dough don’t stick to each other. Flatten them with your hand one by one. Cover the rest with a plastic film while you are working with 1 small piece of dough.

Roll it like the way how you roll a dumpling wrapper. Once you get 2 pieces skin rolled *(try to make these 2 pieces into almost the same size)*, brush 1 piece with some oil. Any type of oil should work just fine here. Apply it evenly. Cover it with the other piece. Make sure they match each other.

Roll them into thin wrappers. Do you best to get it as thin as possible because the thinner it is, the crispier you egg roll will be. If it is too thick, then your egg roll will be doughy. Feel free to sprinkle some flour to prevent sticky. Once you get the wrapper to about 9 inches across, cook it immediately. Do not make a lot and pail them together or else the wrappers will stick to each other.

Turn the heat to medium. And place the wrappers in. It will just take about 20 seconds to see some big bubbles appear. Give it a flip. Let the other side cook for 10 seconds. Take it out and separate them slowly. Now you got 2 pieces of egg roll wrapper. Cover it with a slightly damp towel and continue doing the rest.

Once you get enough egg roll wrappers. Trim off the edge and make them into the square shape so they can be the same size and the egg roll will turn out the same size too.

These sheets are about 6.5 inches size. It is ok If you want to make them the bigger size. I like it to be smaller size is because I think 1 or 2 bite size egg rolls are perfect.

Cover the sheets with a slightly damp towel so they don’t get dry and you can start making egg rolls!

*How to save the egg roll sheets:* You can double or triple the recipe and make a lot at a time. Put them in a sealable bag and freeze it. Just defrost them whenever you want to use them again.

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2 cup of shredded cabbage, 1 cup of shredded carrot, 1 cup of leek, 1 cup of chives. 1 cup of bean sprout for some extra crunchy. I am also adding 1.5 cups of glass noodles (I soaked them in warm water for 10 minutes and dried it with paper towels. Take a scissor and cut it into short strips).

For the meat, I am using ground pork and some shrimp. Roughly cut the shrimp into small chunks. You can use different types of meat (beef, chicken) if you like. If you want this to be vegetarian you can add some tofu or skip the meat but adjust the seasoning amount in this recipe.

Crack 2 eggs in it for extra protein. Adding eggs will bring some moisture and hold everything together which is important to keep the egg roll tight and full pack.

Season the filling with 2.5 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of black pepper, 1 tsp of garlic powder, 1 tsp of onion powder, 2 tsp of sesame oil, 1/4 tsp of salt or to taste.

Get your hands in there. Mix everything together. Don’t just roughly mix; you want everything to be well combined. You can cook a small amount in a frying pan to see if you need to adjust the flavor.

Before we started rolling, scramble one egg. We will use that to seal the egg roll.

Take a sheet, put some filling in the middle(For 6.5 inches size sheets I use about 2 tbsp of filling).

Form it into a long shape. Lift the corner up and fold it in half. Pull it back a little bit to make sure it is tightly packed. Roll one circle then fold two sides. Keep rolling it. Then sew the egg roll.

Egg rolls do freeze well: you can make a lot at a time and then freeze them (make sure you leave space between each other before freezing). Whenever you want to eat them again, take it out and fry them directly for 8-10 minutes.

I am using soybean oil to fry the egg rolls. Heat it up to 350 degrees. And remember, do not throw in the egg roll when the oil is cold or else you will end up with extremely oily egg rolls. You don’t want that.

Fry them until golden brown. It will take about 8 minutes. Once you can feel the surface is hard and crispy. The color looks nice. You can take it out. Use paper towels to get rid of the oil.

For the dipping sauce:

2 tsp of sugar, 1 tbsp of hot water (because you want to make sure the sugar is dissolved), 1 tbsp of fish sauce, 1 tbsp of lime juice, 2 small hot chilies, 1 clove of grated garlic. Mix it up, and the sauce is done.