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Ingredients
- Ingredients:
- This recipe will yield 10-12 egg rolls. You can easily double to recipe for more.
- 2 1/2 cups chopped cabbage (I use steamed, tender-crisp cabbage)
- 1 cup cooked pork, shrimp, or chicken pieces (omit for vegetarian egg rolls)
- 1/4 cup chopped green onions
- 1/2 cup chopped mushrooms (add more for vegetarian egg rolls)
- optional: 1/2 cup bean sprouts
- optional: 1/2 cup julienne carrots, or any other vegetable or sprout you like
- Season with accent(msg), salt, pepper,
- 2-3 T soy sauce
- 1/4 – 1/2 t. sesame oil
- peanut oil or peanut butter, just a little, to taste (omit if you have allergies)
- egg roll skins
- 1 egg, whisked in a bowl for “glue”
- peanut oil, for frying (if you cannot use peanuts, coconut oil works great)
- Equipment
- medium sauce pot for deep frying and a slotted spoon for removing egg rolls
- parchment-lined cookie sheet sprinkled with cornstarch
- cooling rack
Preparation
Step 1
Parcooking the cabbage will make it more compact. To me, this makes wrapping egg rolls a little easier. First, thinly slice your cabbage, then you can boil or steam it. Steaming allows cabbage to retain more flavor and nutrition.
Drain cabbage and squeeze out all the excess water. Wet cabbage will make messy egg rolls.
Get yourself set up for success! You will need a pot with heated peanut oil, a sheet tray for laying out wrapped rolls, your shells, one whisked egg for glue, and all ingredients that you would like to put into your filling.
Rumi made egg rolls with pork or shrimp, green onions, bean sprouts, and seasoned with soy sauce and sesame oil. Yum! You can easily leave out the meat and add colorful veggies for a vegetarian option. My Mom adds a little peanut butter to her filling to enhance these flavors.
Today, I have diced pork, sauteed with green onion (in Rumi’s honor), julienne carrots for color and nutrition, green onion, diced sauteed mushrooms for umami, and broccoli sprouts. I have already mixed in liquid aminos and sesame oil into the steamed cabbage.
… and is thoroughly mixed. Salt and pepper, to taste. Taste and adjust seasoning as needed. If your filling tastes good, your egg rolls will be dynamite!
On a clean surface, place one egg roll wrapper with one corner pointed toward you.
Place about 1/3 cup filling onto the wrapper. I like it a little closer to me than the center.
On a parchment lined cookie sheet sprinkled with corn starch (preferably organic), place each roll as you wrap them. Leave space in between each roll so they do not stick to each other.
At this point, you can make extra and freeze them on the cookie sheet. When they are set, put them in a freezer bag and keep them frozen for easy egg rolls any time you like.
Heat oil until it bubbles and sizzles when an egg roll is placed in it. Oil that is too cool will result in soppy messy oily egg rolls. Oil that is screaming hot will cook your egg rolls too quickly. You want about a medium-high temperature.
Use a heat-safe utensil to gentle turn egg rolls or hold them under the hot oil, if needed, for even browning.
As they brown, place them on a rack.
1/2 cup chopped mushrooms (add more for vegetarian egg rolls)
1 egg, whisked in a bowl for “glue”
Combine all filling ingredients into a bowl – cabbage, green onions, mushrooms, sprouts, any other vegetable you like, along with seasonings – soy sauce or aminos, sesame oil, peanut oil or peanut butter. Salt and pepper, to taste. When you like the flavor of the filling, it is good to go!
With whisked egg in a bowl, equipment set up, and oil slowly heating in a pot, wrap your egg rolls, keeping them tight and well-sealed.
Heat oil until it bubbles and sizzles when an egg roll is placed in it. Oil that is too cool will result in soppy messy oily egg rolls. Oil that is screaming hot will cook your egg rolls too quickly. You want about a medium-high temperature.
Drop in egg rolls gently, being careful that they do not stick to each other. I use a medium sized pot so not much oil is needed, and cook about three at a time. They cook quickly. Use a heat-safe utensil to gentle turn egg rolls or hold them under the hot oil, if needed, for even browning. As they brown, place them on a rack.
On a clean surface, place one egg roll wrapper with one corner pointed toward you.
Place about 1/3 cup filling onto the wrapper. I like it a little closer to me than the center.
Repeat with the remaining filling and wrappers. On a parchment lined cookie sheet sprinkled with corn starch (preferably organic), place each roll as you wrap them. Leave space in between each roll so they do not stick to each other.
At this point, you can make extra and freeze them on the cookie sheet. When they are set, put them in a freezer bag and keep them frozen for easy egg rolls any time you like.
A pack of egg roll skins will contain from 12 to 21 skins. Extra skins can be used to make wontons or even crispy cinnamon and sugar bites.