Living in the suburbs of Houston one has limited resources for good Chinese food unless one drives into the city. Therefore, I as Ms. Belleicious, must take it upon myself to master the art of Chinese cooking. Well, at least the art of making egg rolls.
Crispy home-made egg rolls filled with freshly shredded cabbage, bean sprouts, carrots and ground pork- doesn’t that sound delish! Now dip them in your sweet and sour sauce and then take a bit of your fried rice and I promise you will feel like you are in your favorite Chinese restaurant! I swear!
Okay, so if I can make egg rolls while my son is crawling up my leg, throwing pots and pans and babbling non-stop you too can make egg rolls! They really aren’t that hard and accompanied with fried rice and vegetables they are the perfect weeknight meal.
You could actually call these beauties spring rolls if you prefer but while I was searching for different recipes of egg rolls I found this interesting blog called Steamy Kitchen that gave the following advice!
“Egg Roll Wrappers: They are sometimes called Spring Roll Wrappers. (They are NOT: mu-shu wrappers, lumpia wrappers, rice-paper wrappers) They are found in the frozen section in the Asian market. Buy an Asian brand. Do not buy an American brand found in the produce department that look like pasta sheets. Those are too thick and have way too much starchy-ness to them. Just not the same.”
To Freeze the Egg Rolls for later: Make sure to freeze them immediately after your roll them by placing them on a baking sheet in a single layer not touching eachother and allow to freeze in the freezer up to 4 hours. Then you can place them in a ziploc bag for later use. When ready to cook just fry them frozen or bake them frozen at 400 for 20 minutes.
Golden Rules: According to the SteamyKitchen There are 3 ancient Chinese secrets to making the best Egg Rolls. Here they are:
1. Take care of the wrappers – To defrost the wrappers, place on counter-top for 1 hour, or refrigerator overnight. Do not put in microwave or defrost in water. It will ruin the delicate wrappers. Once you open the package, them the wrappers covered under a damp towel. They will dry out otherwise and crack.
2. Filling ingredients must be dry, otherwise they will make the Egg Rolls soggy and won’t fry up well. You can do why my Mom taught me, tilt the pan and prop up one end to let the liquid drip down. Then you can easily spoon out the extra liquid.
3. Cover the wrapped egg rolls. Keep them under a damp towel so that they don’t dry out. Once you wrap them, keep them on a single layer on a baking sheet (see photo below). If you aren’t ready to fry right away, cover with plastic wrap and place in refrigerator.
Now the best part of all about these egg rolls are that they are BAKED! Yep, BAKED and still just as crispy as if they were fried. Make sure to spray them with a vegetable spray (I use Olive Oil Spray) and turn them after 10 minutes in the oven. Go out on a limb this weekend and try something new- you will be so proud of yourself and your family will love it!
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