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Roll: Savory Egg Rolls

Source of Recipe

Genia


Recipe Introduction

(makes around 56 small rolls)

List of Ingredients

1 medium carrot, julienned
6-8 scallions, chopped
2 medium cloves of garlic, crushed
½ lb white mushrooms, chopped
¾ lb spinach, stemmed and broken up
10 oz cooked salmon, canned or preferably fresh
12-15 medium to large shrimp, peeled, deveined and chopped
2 tablespoon chinese cooking wine or dry sherry
2 tablespoon dark soy sauce, Kikkoman
1 lb package of won tom wrappers
About ½ package of “white sauce” mix, for thickener
Salt and pepper to taste
1-2 cups vegetable oil, for deep frying



Recipe

Filling preparations:
In a fairly large saucepan or fry pan, sauté garlic, scallions, and carrot in a little oil until vegetables are limp. Add wine, soy sauce, spinach, seafood and mushrooms and stir fry, while breaking up the salmon into small pieces. Be careful not to overcook. Shrimp should turn pink and mushrooms and spinach should have rendered their liquid and gone soft. Add some of the white sauce mix a little at a time until good consistency is reached, and ingredients stick together (like stuffing). Let this mixture cool before making the rolls.

Stuffing and frying:
Lay out a sheet of wax paper for a work area, and have within reach a saucer with a little water. It’s best to do three at a time, I found. Place about a well rounded teaspoon of filling in the lower third of each won ton wrapper. Then fold the two sides part way over the mixture. Wet your finger in the saucer and use it to moisten the top end of the wrapper. Roll it up and seal it. For frying, put enough oil in the pan to just cover the rolls. Fry for 3-5 minutes each until golden brown. You can fry maybe 5-8 at a time depending on the size of the pan. Turn each occasionally to check doneness and color. Drain on paper towel.

Dripping sauce:

This one goes well. Just mix about 2 tablespoons of Grey Poupon (or similar mustard with 1 teaspoon honey and 1 tablespoon dark soy sauce)
These are not so difficult to make as it may seem. The worst part is the wrapping, but that might take only 15 minutes or so once you get adept and have a little practice. These rolls reheat well by low temp (325) oven or microwave. Heat before serving, but they’re ok at room temperature.