Thursday, February 26, 2015
It's An Egg Roll!
You know you want to eat this, Minnesota girl meets the east!
I love me some Asian food, one of my top Asian appetizers would have to been an egg roll.
I remember when I first started to make these the thought totally intimidated me, I think it was the whole wrapper thing and getting everything to stay on the inside.
I'm here to tell ya - Piece Of Cake people!
I will give you step by step pic's of how to stuff and fold these bad boys.
You know, making these at home are way healthier than getting them at an Asian fast food place. So why not try it?
When all my kids were little I made stir fry allot, an easy way to get veggies in them that they liked, I had this cheap wok that I got at Ikea (should have known, swedish making an asian product not gonna work out so well) the dang handle/grip always came off! So I just started using my huge skillet, works just as good. Why am I telling you this, I have no clue. I tend to ramble.
So when I make stir fry I usually would make either an egg roll or a cream cheese wong tong, I will share that recipe with you all soon too. Problem with them is I eat way to many while I cook them so addictive!
There are several variations on making an egg roll I'm sure you know, I tend to stick with the quick and easy route.
What you need to make your egg roll:
10 egg roll wraps
14oz bag coleslaw mix
5oz bean sprouts
5oz mushrooms, I used shiitake (fresh or frozen)
2 green onions, chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
2 tablespoons low sodium soy sauce
1 teaspoon sriracha
1 teaspoon white sugar
1 egg, just the whites
canola or vegetable oil
How to make them:
First you need to decide are you going to fry these or bake them
So either preheat your oven to 400 degrees or get your oil ready for frying.
I baked mine but you need to roll them well oil them and make sure to flip them half way through otherwise they will rip.
Start by heating 4 Tablespoons of canola or vegetable oil in a large skillet or wok
Add in your garlic, ginger, green onions, 1 tablespoon soy sauce, sugar and sriracha
Cook that for about 4 minutes
Add in your coleslaw, sprouts and mushrooms.
Add in another 1/2 tablespoon of oil and 1 tablespoon soy sauce
Cook this for about 10 minutes on low, you want it to soften but still have a bit of crunch to it.
Now on a clean surface lay your your egg roll wrap out
In the middle of the wrap and approximately 2 tablespoons of your mixture
Fold in the end closest to you over the mixture while rolling under
Fold in each side inward
In a bowl mix your egg white with 1 teaspoon of water
With a pastry brush or just your fingers on that last fold of the egg roll wrap moisten the outer rim and fold over.
Now depending on how your cooking it follow these steps.
Baking - your oven should have been preheated to 400.
Coat a baking sheet with oil
Roll your egg roll well in the oil
Bake for 15 minutes on each side (30 minutes total flipping halfway through)
Frying - your oil should be heated up by now
Carefully drop a few egg rolls in the oil turning and watching it closely, when it is nice and brown you know its done
remove and place on a paper towel to drain
I did not have a store bought sweet and sour sauce on hand in case anyone wants to dip their egg rolls.
I came up with this sweet and spicy dip
You simply want to mix
1/4 cup balsamic vinegar
3 Tablespoons brown sugar
1 Teaspoon oil
1/2 Tablespoon sriracha