Who doesn’t love an eggroll?

The classic Cantonese egg roll.  What more can be said?

Enjoy.

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.


Serves 8

Classic Egg Roll

The post Classic Egg Rolls appeared first on The Midnight Baker.

Easy to do and a great party food, appetizer or snack.  Make a bunch!

Fries up in a snap and these are the best appetizers for any party or just snacking.

Make a bunch of them because you can freeze and reheat any time.  This uses the same filling as my pot stickers (click HERE for filling recipe).

Wonton skins are available in the produce section of most grocery stores. Sometimes they will be in the organic or vegan section too.  You could also use egg roll wrappers, cut in quarters if the store is out of wonton skins.  Rather than go into a lengthy explanation of how to fold them up, here is a great instructional video~~

• 1 pkg wonton skins
• 1 recipe of pot sticker filling
• 2 cups vegetable oil for frying

Fried Wontons

The post Fried Wontons appeared first on The Midnight Baker.