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Indonesian egg rolls




Source of Recipe


the web


Recipe Introduction


Makes about 50 egg rolls


List of Ingredients




¾ cup vegetable oil, plus oil for deep frying egg rolls

1 cup finely chopped garlic

1 cup finely chopped French shallots

1 pound carrots, chopped or coarsely grated

1 pound green beans, coarsely chopped

1 3.5-ounce container shiitake mushrooms

2 tablespoons chopped celery leaves

1 pound skinless, boneless chicken breast, chopped very fine

½ pound green onions (white and green parts), trimmed and chopped fine

Salt to taste

1 ½ teaspoons sugar

¾ teaspoon ground nutmeg

½ teaspoon ground black pepper

2 12-ounce packages (25 sheets per package) 8-inch square Chinese spring roll wrappers (Graham likes TYJ Spring Roll Pastry made by Spring Home),* thawed if frozen

1 egg, beaten

Thai sweet chili sauce* or Vietnamese hot sauce,* or a blend of the two, and if desired, homemade peanut sauce



Recipe



Heat ¾ cup oil until hot in a 6-quart Dutch oven over medium-high. Add garlic and shallots; cook until vegetables turn light brown, about four minutes. Stir in carrots, green beans, mushrooms, and celery leaves; cook until vegetables start getting tender, about five minutes. Add chicken and green onions, mixing well. Add a little salt and sugar, nutmeg, and pepper. Cook until filling is done to your liking, crisp tender to soft, about 10 to 15 minutes, adding more salt if needed. Let cool to room temperature.

Separate spring roll wrappers and cover with a clean damp cloth so they don't dry out. Once filling is cool, put a spring roll wrapper on a work surface; keep remaining wrappers covered. Place two rounded tablespoons filling at corner of wrapper nearest you. Fold corner over filling, then fold in sides of wrapper over filling and roll up snugly. Dab edge of wrapper with egg and press to seal roll. Repeat to form remaining rolls, keeping finished ones covered with a damp towel or plastic wrap. (Freeze rolls if made ahead; thaw before frying.) Deep fry rolls in small batches, in 375-degree-oil until golden brown, about three minutes; drain on absorbent paper. Serve warm or at room temperature with chili sauce(s), and peanut sauce if using.

*Available at Asian markets or among the Oriental products at supermarkets.