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|Classic Egg Roll|
Who doesn’t love an eggroll?
The classic Cantonese egg roll. What more can be said?
Classic Egg Roll
- 2 cups Chinese cabbage (Napa), shredded (regular green may be substituted if you cannot get Napa)
- 1 tsp salt
- 1 tbs soy sauce
- 1 cup diced cooked pork, chicken or turkey
- 2 green onions, finely chopped
- 3 eggs, beaten
- 8 egg roll wrappers
- 1 tbs oil, divided
- water for sealing egg roll
- oil for deep frying
In a large bowl, mix together the shredded cabbage, salt, soy sauce, diced meat and green onion. Set aside.
Heat 1 tsp of oil in a wok or large skillet over medium-high heat. Add the beaten egg. Do not stir! Let it cook like a pancake. When it is entirely set on one side, flip and cook the other side. Remove egg “pancake” to a plate and let cool to lukewarm. When cooled, cut the egg into thin strips. Mix in bowl with cabbage mixture and refrigerate until cold, about 1 hour.
Place about 3 heaping tablespoons of filling on each egg roll skin. Roll up and seal. The way I do this is I place a pointy end of the skin facing me then add the filling about an inch up from that point, bring the point over the filling, roll once more, bring the 2 side “points” into the center, then complete the roll, sealing the edges with water.
Heat oil in wok to 375 degrees. Place egg rolls in hot oil and fry 5-7 minutes on each side, turning once. Drain with slotted spoon and place on plate lined with paper towels.
You could *probably* bake them too if you brushed them with oil, put them on a baking sheet and baked at 400 degrees for about 30 minutes, turning once half-way through the cook time. I don’t do it that way, but a reader does Crab Rangoon that way and says it comes out very nicely.
|Classic Egg Roll|
Liz Hughes says
Looks so delicious – now I am craving Chinese food.!