Ingredients: |
Ingredients: Filling (amount varies on number of eggrolls):
• Cabbage – thinly sliced, double the amount of carrots/celery/onions
• Carrots – thinly sliced
• Celery – thinly sliced
• Onions – thinly sliced
• Bamboo shoots – thinly sliced
• Bean Sprouts
• Ginger minced – ginger root from oriental store
• Shrimp (already boiled)
• Chicken – Cut in chunks, cooked in a skillet with rice wine and soy sauce. Sprinkled with salt and pepper. Once cooled, shred into smaller pieces.
• Shiitake mushrooms – thinly sliced and cooked in rice wine and soy sauce.
Other ingredients needed:
• Rice Wine
• Kikkoman Soy sauce
• Kikkoman stir fry sauce
• Sesame Oil
• Eggroll skin – only open before use to prevent drying out.
• Egg wash – one beaten egg with some water added
• Cornstarch
• Salt and Pepper
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Directions: |
Directions:How to cook the filling:
1. In a large skillet – first cook celery, carrots, and onions in rice wine. Sprinkle salt
and pepper.
2. Once other vegetables are cooked some, add cabbage and stir, same with
mushrooms.
3. Sprinkle some sesame oil and more rice wine as needed.
4. Add the following one at a time, mixing them in: chicken, ginger (about a tbsp.),
shrimp.
5. Add about half stir fry sauce at first.
Note: If you add too much, it could be too salty.
6. Add bean sprouts and bamboo.
7. Sample mixture as its cooking. Add more salt and some sesame oil and stir fry
sauce (based on taste and color).
8. Add some cornstarch water mixture to remove excess liquid. If there is a lot of
liquid, drain the mixture in a strainer.
To Fill:
1. Open eggroll skin. Lay flour side down.
2. Add egg wash over half of wrap diagonally. Egg wash -egg with water
3. Add filling to opposite half.
4. Fold dough over the filling. Next take left half and fold over the middle, then the
right half. Now roll to seal, add water to help seal.
5. Lay with flap side down.
Cook in vegetable oil until golden brown. 350º Drain on paper towels. |
This recipe for Grandma O'Malley's Egg rolls is from