Good fortune egg rolls
There's still time to celebrate the Chinese New Year. Stuff egg rolls with a chicken and veggie filling, and deep fry them for crispy treat to dip in a sweet and sour sauce.
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Fold the corner closest to you over the filling and tuck it under snugly. Roll once, then fold the left and right sides in to form an envelope. Continue to roll the filling tightly into a fat tube until you reach the end of the wrapper. Before you reach the end, dab some egg white or water along the top edge to seal the egg roll. The egg roll should measure 4 to 5 inches in length and 1 to 1-1/2 inches in diameter.Skip to next paragraph
Born in Indonesia and raised in Singapore, Patricia Tanumihardja writes about food, travel, and lifestyle through a multicultural lens and has been published in numerous national and regional publications. Pat is also the creator of the “Asian Ingredients 101” iPhone and Android app, a glossary on-the-go that’s the perfect companion on a trip to the Asian market. Her first book, "The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens," will be available in paperback in September 2012.
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Place on a plate or tray and cover with a damp towel or plastic wrap. Repeat with the remaining filling and wrappers.
Preheat the oven to 250 degrees F. Line a plate with paper towels. In a large wok, heavy skillet, or Dutch oven, heat the 3 cups oil over high heat until it reaches 350 degrees F on a deep-fry thermometer.
Reduce the heat to medium-high. Using tongs, gently lower the egg rolls into the oil one by one; fry in a batch of five or six until both sides are evenly golden brown, one to two minutes. Remove the egg rolls with a slotted spoon, shaking off excess oil, and drain on paper towels. Keep warm in the oven.
Bring the oil temperature back to 350 degrees F before frying the next batch. Repeat with the remaining egg rolls. Serve immediately with sweet and sour sauce.
Sweet and Sour Sauce
3 tablespoons rice or distilled white vinegar
2 tablespoons sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch dissolved in 1/4 cup water to form a slurry
In a small saucepan, bring the vinegar, sugar, ketchup, and soy sauce to a boil over medium heat. Stir the cornstarch slurry and add to the pan, stirring constantly until the sauce thickens, about 1 minute. Pour into a small bowl and serve with the egg rolls.
Some egg roll making tips (don’t heed at your own risk!):
1. Keep your egg roll wrappers frozen and defrost in the refrigerator for an hour or two, or on the counter for 30 minutes.
2. If your wrappers dry out, cover with a damp towel and microwave on medium for 10 seconds. They should soften up but work quickly before they dry out again and keep covered with a damp towel!
3. Allow your filling to cool completely before wrapping your egg rolls. A warm filling may cause your wrapper to soften and tear, and your egg roll to fall apart.
4. Don’t overfill your wrapper or No. 3 will happen.
5. Make sure your oil is at the optimum temp before you start frying. Otherwise your egg rolls will come out soggy instead of crisp.
6. When frying, don’t overcrowd your pan, otherwise No. 5 will happen.
7. You can freeze unfried or fried egg rolls. Lay them out in a single layer on a cookie sheet and freeze them for about an hour. Then transfer them to a Ziploc bag and freeze for up to three months.
8. When ready to eat, deep-fry the frozen egg rolls (don’t defrost) for 2 to 3 minutes (pre-fried) or five to 7 minutes (unfried).
To warm up fried egg rolls (that have been refrigerated or kept at room temp), preheat your oven to 325 degrees F. and heat for 8 to 10 minutes, or until crisp.
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