Egg Rolls
Source of Recipe
From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich
List of Ingredients
- 1� Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 tsp cornstarch
- 1� Tbsp vegetable oil
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 cup chopped shiitake mushroom caps
- 6 scallions, chopped
- 4 cups very thinly sliced green cabbage
- 2 cups coarsely grated carrot
- � tsp freshly ground black pepper
- 3 to 4 cups oil, for frying
- 10 egg roll wrappers
- Duck or plum sauce
Instructions
- Combine the soy sauce, oyster sauce, and cornstarch in a small bowl and whisk to blend.
- Heat the vegetable and sesame oils in a large skillet over high heat, add the garlic, and cook for 30 seconds, stirring constantly. Add the mushrooms and scallions and cook for 1 minute more. Add the cabbage and carrots and cook for 2 minutes more, or until the cabbage is slightly wilted. Add the soy sauce mixture and cook for 1 minute more, or until the liquid thickens slightly and coats the vegetables. Add the pepper and stir. Transfer to a plate to cool.
- Pour oil to a depth of 1 inch in a deep skillet or Dutch oven. Heat on medium to 340� to 350� F.
- Working with one wrapper at a time, spread � to ⅓ cup of the vegetable filling in the center, leaving a 1�-inch border on each side. Fold the corner nearest you over the filling. Fold the two sides over the center. Moisten the edge of the remaining corner with a wet fingertip, tightly roll toward the moistened edge, and press to seal. Repeat with the remaining wrappers and filling.
- When the oil reaches the desired temperature, lower four or five egg rolls in batches into the oil. Fry one side for 4 to 5 minutes, or until golden. Using long-handle tongs, turn over and fry on the other side for 4 to 5 minutes. (If the egg rolls brown too quickly, turn down the heat.)
Transfer to a paper towel-lined plate and set aside to cool slightly. Serve with duck or plum sauce.
Makes 5 servings
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