Thursday, July 25, 2013

Savory Asian Egg Rolls (Throwback Thursdays)

Yum

In 2011 I wrote:  I enjoy getting Chinese take out when I am in no mood to cook, but the one thing I never order are egg rolls.  I find by the time they get home the egg rolls are soggy, oily and usually too bland for my taste.  So I wanted to find a good egg roll recipe and I came across this food blog called Steamy Kitchen, by Jaden Hair.  Her blog is amazing and full of gorgeous Asian recipes.  I found her Mother's Famous Chinese Rolls and I knew I had to give them a try.  I did make a few changes, but I was so very pleased at the end result.  These were some amazing egg rolls.

 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

Ingredients:

You will need:
1 bunch green onions chopped
2 carrots finely grated
2 cups shredded cabbage ** see note below
1 tbs of grated ginger
2 cloves of garlic minced
1lb lean ground pork (marinated-see below)
1 package egg roll wrappers (see notes below)
The prepared sauce (see below)


** here is a quick tip for the cabbage: get help from the store by buying a bag of pre-cut coleslaw

 
 Egg Roll wrappers. This was the only kind of egg roll wrappers available in my local grocery store.

Next time I will go to the Asian Market and get the frozen wrappers that are thinner and crispier that Jaden recommends.  But these are still good in my opinion.


Marinate the pork for 10 minutes in:
1 Tbs of soy sauce
1 tsp cornstarch
1/4 tsp sugar
black pepper


For the filling you will need to prepare the following sauce:

1Tbs Chinese rice wine
1 tsp rice wine vinegar
1/4 tsp sugar
1/2 tsp salt
1 Tbs soy sauce
1 tsp sesame oil
black pepper to taste

Directions:
 Heat a wok or large saute pan over high heat. In one Tbs of oil saute' pork until no longer pink

Add vegetables and sauce. Stir fry for a few minutes until vegetables are tender.



You must cool the filling before proceeding to make the egg rolls. A great tip Jaden gives is to put it on a baking sheet and spread it out then tilted the cookie sheet so if there was any liquid in the filling it would drain out. I luckily had no liquid in my filling. But if you do, discard the liquid because you don't want liquid to make the egg rolls soggy.

Step one: fill wrapper with one teaspoon of filling.

Step 2:  fold corner over and roll tightly








Step 3: Fold sides over  


Step 4:  Roll tightly and seal the edge with water.
Have all egg rolls done before frying.  Do not lay on top of each other so they don't stick together.

Fry each egg roll until golden brown. You want your oil hot (about 350 degrees), but not scorching hot.  Once golden brown, take out of the oil and drain on paper towel.  Serve warm or room temperature.  Enjoy.



To see Jaden's Recipe please visit: My mothers-famous-chinese-egg-rolls-



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


34 comments:

  1. Homemade egg rolls are the best - you can put whatever you want in it!

    ReplyDelete
  2. Good job! Do come visit my blog too.

    ReplyDelete
  3. I love just how useful egg roll wrappers are. I have even made sweet fillings for them.
    This looks delicious.

    ReplyDelete
  4. OMG! We had the same thing yesterday but with shredded pork! I even used the same egg roll wraps LOL :)

    ReplyDelete
  5. Homemade egg rolls are the best! I love the stuffing you used. I normally also put in some bean sprouts for some extra crunch. You should try it one day.

    ReplyDelete
  6. These look so good! I wish I could find a good egg roll wrap that is gluten free. I am heading over to steamy kitchen to check out the other posts. Thank you for sharing!

    ReplyDelete
  7. I love to eat egg rolls with whatever stuffing is put inside but your egg rolls must be tastier as it spicy and mouthwatering. I would like inform "WatsForDinner" that she could make type of egg roll by using thin made pancakes instead of the egg roll wrapper. Try it because but I normally dip the pancake in batter and dust it with bread crumbs before I deep fry it.

    ReplyDelete
  8. These egg rolls look great. Might have to put them up against my mother's lumpia (filipino egg rolls)

    ReplyDelete
  9. Look wonderful! My boss's wife makes the best, best Vietnamese eggrolls, so I'll have to put these to the test in comparison! ;)

    ReplyDelete
  10. Great post! I don't know why but egg rolls always look so intimidating to me. These seem like a snap! Thanks!

    ReplyDelete
  11. Looks great,,,yup the wrapper in Asian market is more thinner,you should get some,is more crunchy and Yummy,but these egg roll looks Yummy too :)
    Ridwan

    ReplyDelete
  12. Oh, Ramona, these look fantastic!!! How yummy (and so much better than the ones I ate at a fundraiser on Friday night!). YUM!

    ReplyDelete
  13. delicious for tea time looks wonderful

    ReplyDelete
  14. I agree with you egg rolls are just not the same as take out. I always was super intimidated though to try them at home. Frying things scares me. Your photos look fairly simple. I might just give it a try. They look amazing.

    ReplyDelete
  15. I love egg rolls, but I've never made them at home. Yours look delicious and crispy! I hate when they get soggy too.

    ReplyDelete
  16. I love egg rolls. Yours look wonderful. Thanks for sharing.

    ReplyDelete
  17. Oh my gosh, Ramona! These look way better than what I get at my favorite carryout! I love egg rolls, but like you, I hate when they are cold and soggy when you get them home. Great tip about the pre cut cabbage! I hope you and your family are feeling better and that you have a GREAT week ahead! : )

    ReplyDelete
  18. I agree with you - we make our egg rolls at home. I fry my husbands, but bake mine to keep the calories in check. Believe it or not, the baked turn out pretty darn good.

    ReplyDelete
  19. wow!!look so yummy!!
    & nice to know about the wrappers.I cooked chinese rolls, 2 times now.but with home made pan cake wrappers...oops they were opened while frying....:)

    ReplyDelete
  20. Omg Jaden's blog is one of my faves. I read her constantly. She is talented and witty like crazy. These look really good. I may have to try making these.

    ReplyDelete
  21. These really remind me of the homemade egg rolls my dad made when I was growing up. They were one of my favorite things! This inspires me to make some friend egg roll goodness soon.

    ReplyDelete
  22. looks delicious... fabulous recipe..

    ReplyDelete
  23. Mmmm mmm mm!!! Egg rolls are my absolute fav. I swear I could live off of just them. Yours look fantastic, must try!

    ReplyDelete
  24. I love egg rolls but agree that they are never great with takeout. I have a ton of cabbage just begging to be used. This weekend these are happening.

    ReplyDelete
  25. I love your Throwback Thursdays. I can't believe I didn't see this recipe when it first came out though. Egg rolls are so, so good if done well and downright nasty if not. I need to look for the frozen thin wrappers too. I'm not a fan of the thick ones.

    ReplyDelete
  26. Wow - really professional-looking egg rolls, Ramona!

    ReplyDelete
  27. I will have to make these for Gabbi when she comes home from her vacation. Thankfully she doesn't mind that I need a little help in the rolling department.

    ReplyDelete
  28. Ahh, one of my favs.. Very tempting :)

    ReplyDelete
  29. I have always wanted to make egg rolls! I can't wait to try these!

    ReplyDelete
  30. Your egg rolls have lots of nutritious ingredients and the best part is that my kids love it! Looks yum!!

    ReplyDelete
  31. This comment has been removed by a blog administrator.

    ReplyDelete

Please leave a comment, we love to hear from you....