well???

if i knew the recipe of the woman who lives across the alley from my dad, i'd put it here...sucks that i don't know it, because they were so friggin goooood!!!!!

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.


Dipping Sauce:
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

Combine all ingredients in a bowl.

That's the basic recipe... Feel free to make changes to whatever you may like.
ENJOY!

are you looking for quickie easy eggrolls without a lot of ingredients/prep, or are you looking for from-scratch, real-deal, lotsa-work recipes?

quick and easy...


get a bag of cole slaw mix, toss it with soy sauce, finely diced chicken bits, and whatever spices you like...

roll it up in an egg roll sheet and fry.


easy as easy can be

nakedpianoplayer said:

or, if you wanna go the veggie route, substitute the chicken bits with extra firm tofu bits that you sauteed in wok oil and then grind some pepper on it.

hmm thanks guys...i like to compare the "hard work" recipes with the "quick and easy" recipes....sounds yummy!!!

missfee said:

well, i guess i meant did you want to make your own egg roll wrappers, which i really don't think is necessary cuz there's nothing at all wrong with buying the wrappers store-bought...but i can look up a really good eggroll recipe for you from the moosewood cookbook. their recipes rock.

Anx said:

great i'm all ears.....

I used to make them all the time But not for years Don't have the recipe

I just remember shredded cabbage, carrots, baby corn...

I sauteed the veggies first w/ seasoning, put them in the wraps (super easy, they seal w/ a little water spread across the seam from your finger tip), & frying them shits until golden brown.

Damn, now I want some eggrolls



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[Edited 3/12/06 19:35pm]

From a person I work with:

VIETNAMESE EGGROLL (Cha Gio)

1 pound ground pork
1/2 pound shelled shrimp or 1 can crab meat
1 small white onion
1/4 jicama
Several dried mushrooms
Pinch of bean threads
1 carrot, sliced into threads
Pinch of salt and pepper
1 egg
Dash of monosodium glutamate
1 package rice paper

Soak mushrooms to soften and then slice into threads. Mix all ingredients except rice paper, together thoroughly. Dampen both sides of rice paper for easy rolling. Put the filling in the middle of the rice paper and fold two opposite corners together, then roll it. To get a nice looking roll, you must wrap it carefully.

Warm about one inch of oil in a large fryer over high heat. When oil is hot, add rolls and turn heat down to medium (the oil should just cover the rolls). Be sure to check and turn the rolls often to avoid overcooking. Fry rolls until golden brown, then place on rack to drain the excess oil.