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Fried Wontons or Egg Rolls

Source of Recipe


From "How to Cook Everything" by Mark Bittman



List of Ingredients



• Good-quality vegetable oil, for deep-frying
  
• 1 cup ground or chopped pork or shrimp or a combination
  
• ¼ cup chopped scallions
  
• ½ cup finely shredded cabbage (preferably napa)
  
• 1 tsp chopped garlic
  
• 1 tsp minced or grated fresh ginger
  
• ¼ cup cored, seeded, and chopped red bell pepper
  
• 1 tsp soy sauce
  
• 1 tsp sesame oil
  
• 1 egg
  
• Salt and pepper
  
• 36 to 48 wonton skins or at least 6 egg roll wrappers
  
• Soy Dipping Sauce and Marinade (recipe follows)
  






Instructions



1. Put at least 2 inches of vegetable oil in a large pot over medium-high heat; bring to 350° F. The broader the vessel, the more wonton or egg rolls you can cook at once, but the more oil you will use. (They cook very quickly, so don't worry if your pan is narrow.) Line one rimmed baking sheet with wax paper or parchment paper and another with towels.
   
   
2. Combine the pork, scallions, cabbage, garlic, ginger, bell pepper, soy sauce, sesame oil, and egg, and season with salt and pepper. To fill the skins, put 1 to 2 rounded teaspoons of filling in the center of each skin; use more for egg rolls. Brush the edges lightly (you can use your fingertip) with water. Fold over to make a triangle for wontons; see note under Final Comments for egg roll and seal. Let rest on wax paper until you've filled all the skins or wrappers.
   
   
3. Working in batches to avoid overcrowding, put a few of the wontons or egg rolls in the hot oil, raising the heat to maintain the temperature if it drops. Cook, turning with a slotted spoon, until evenly browned, 3 or 4 minutes total for wontons, 5 to 10 minutes for egg rolls. Drain on the towels and serve immediately with the dipping sauce on the side.
   
   Makes at least 36 wontons or 6 egg rolls
   (6 to 12 servings)
   
   
   
   Soy Dipping Sauce and Marinade:
   
   ◦  ½ cup soy sauce
   ◦  2 Tbsp rice vinegar or sake
   ◦  2 Tbsp sesame oil
   ◦  1 Tbsp sugar
   ◦  1 Tbsp chopped garlic
   ◦  1 Tbsp chopped or grated fresh ginger
   ◦  ¼ cup chopped scallions
   
   Combine all the ingredients and stir until the sugar is dissolved. Use immediately. Or refrigerate for up to 2 days (bring back to room temperature before serving).
   
   Makes about 1¼ cups
   
   






Final Comments


For egg rolls:
Lay the wrapper with one point facing you. Put a large spoonful of filling about one-third of the way up, leaving a border on either side. Fold up the bottom point. Fold in the sides. Roll up. Seal with a few drops of water.