The recipe calls for thinly sliced pork, and shrimp, stirred in soy sauce and sesame oil, with napa cabbage and shiitake mushrooms. All stir fried until thoroughly cooked.
Once everything has cooked, then comes the hard part. Rolling the egg rolls themselves. To roll the egg rolls you put about a tablespoon of the mix on the corner nearest pointing you. Take the corner and roll it over the stuffing until about half way, then fold the two side corners into the middle, and then finish rolling the egg rolls the rest of the way. After you finish rolling all the egg rolls, deep fry them in peanut oil at 350 degrees with no more at 4 at a time for about 4 or 5 minutes.
And then of course, once they're all done frying they're ready to eat!
If you were to make your own egg rolls, what special twist would you add to yours?
Citation:
Kuan, Diana. The Chinese Takeout Cookbook. 2012.
Your egg rolls look delicious Shane. When I make egg rolls, I too add pork, shrimp, and soy sauce and include crab meat as a special twist.
ReplyDeleteThank you Kenny. Crab meat sounds like a great ingredient to put into egg rolls.
DeleteOooh - you could add that pepper jelly from Costco - I like to add that to pretty much everything.
ReplyDeleteI've never had that before, I've actually never heard of it. It sounds good though, I'll check it out next time I go to Costco.
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