attosa Diamond Post Medal for All Time! 1,246 Posts
July 11, 2019
I love making egg rolls at home because I can be quite picky about what's put in the middles when I order them at restaurants. Plus it costs so much less! Try these crispy rolls as an appetizer, or as a main dish. I love using soy, vinegar and chili paste as a dipping sauce. Yum!
1/2 pack brown beech mushrooms (any mushrooms will do)
3 green onions
2 cups bean sprouts
10 egg roll wrappers
Chop onion into thin slices and diagonally chop the green onions.
Heat 3 tablespoons of cooking oil in a large wok or large nonstick pan over high heat. Fry the slaw, then add the onions, then mushrooms.
When they're a bit wilted, add the bean sprouts and green onions. Fry a couple minutes and add salt and pepper to taste. Remove from heat and allow to cool.
Open the pack of egg roll wrappers and peel them apart very slowly for use. Have a small bowl of water nearby.
Keep the remaining stack in a clean kitchen towel so they do not dry out. Keep any unused wrappers from recipe in the fridge or freezer, wrapped tightly.
Lay out a wrapper diagonally in front of you on a work surface. Place a pile of the cooked veggies near the bottom corner of the wrapper.
Roll the wrapper over and up tightly, not allowing much air between the veggies. Go halfway up.
Fold both sides in over the rolled veggies.
Continue rolling upwards, then add a dab of water to the top corner with your finger to seal the roll shut.
Continue doing the same with the rest.
Heat up 1/2 an inch of oil then reduce heat to medium low. If the oil is too hot, the wrapper will break. Add rolls to oil in batches as not to overcrowd the pan. Cook until golden all over, then drain on paper towels. Slice in half diagonally if desired, and serve with your favourite sauces.
These easy to make, delicious egg rolls are baked rather than fried. They are a great accompaniment to stir fry or any other dish. This page contains a recipe and instructions for making chicken egg rolls.