Egg rolls, contrary to how we usually acquire them, can be made right inside the premise of our kitchen. You might be surprised that they are not the greasy and uber-salty dish we get from take-outs and market. No need to feel panic when we say ‘homemade’ for your will soon enjoy easy cooking with this classic egg dish.
- Egg roll wrappers
- Oil (canola, vegetable and/or sesame)
- Bean sprouts
- Coleslaw mix
- Ground meat or poultry or small shrimp*
- Soy sauce
- Rice wine vinegar
- Water (in a small bowl)
- Locking tongs or slotted spoon
Put the skillet over a medium-high flame and put canola or vegetable oil. You can also put sesame oil with the canola or veggie just to add a little twist with the aroma and flavor of the roll. Lower the heat as soon as the surface of the oil ripples.
If you choose to have meat in your roll, it’s about time to cook them. But if you’re a vegetarian, just skip this step. Instead, proceed into making the coleslaw by incorporating the coleslaw mix, bean sprouts and any other vegetable you may like. Toss them into the skillet and cook for about 2-4 minutes. Make sure you make the tossing motion from time-to-time to evenly cook the veggies or you may use the locking tongs or slotted spoon.
Season the vegetable mix with rice wine vinegar and soy sauce. Add the seasonings like salt, pepper and ginger. It’s recommendable that you only half-cook the vegetables to retain their crispness.
Lay one piece of egg roll wrapper in a clean, flat surface. Place it in front of you in a form of diamond instead of a square.
Place the veggie (or meat) filling across the wrapper a little above the center line, maintaining 1-inch margin on all sides without filling.
Dip your finger into the small bowl of water and lightly smear the four margins of the wrapper. The effect of this is like a paste that will seal off the wrapper so the fillings won’t come out as you cook.
Fold two side edges into the center and gently press on the part of the dough that has no filling.
Next, fold the top corner down (towards you), but not letting it meet with the bottom corner. Gently press again on the edges.
Now, roll the egg roll towards you until the bottom corner is covered. Gently press on the edges and seal off the roll. Do the same procedure with the remaining wrappers or at least until you don’t have filling anymore.
Put the skillet on a medium-high flame and pour at least ¼ inch of oil. Heat the oil until it sparkles but does not smoke.
Place egg rolls into the skillet but make sure that you leave enough space in between each roll. Cook them for 2-3 minutes per side or until they have the deep, golden brown hue.
Put the finished egg rolls over paper towels so the towels can seep the extra oil. Serve with your favorite sauce but they can also work with sweet and sour, spicy mustard, soy-ginger and teriyaki sauce.
Egg Rolls with Coleslaw Mix