Food: Egg Rolls

Food: Egg Rolls

Egg rolls! The Asian party go to appetizer. Yeah! When I make egg rolls, chances are, my neighbors or other friends are getting egg rolls. I love thy neighbor with egg rolls. Here is my recipe that you can share with your friends and family. If you want to keep it all for yourself, put the rest of the wrapped egg rolls and freeze to cook later. 

Egg rolls

Ingredients 

Makes about 50 pcs

2 packages spring roll pastry 

1 lb ground turkey (or ground pork) 

1 16 oz package cole slaw mix 

1 whole onion 

1 stalk celery 

1 8 oz can water chestnuts

1 pack 10.5 oz vermicelli bean thread noodles 

2 eggs

1 tsp salt 

1/2 tsp black pepper

2 tbsp oyster sauce 

vegetable oil or peanut oil 

Here is a picture for reference 

Preparation instructions 

In a large mixing bowl, soak half of packaged noodles in water for about 10 minutes. 

Chop water chestnuts, celery, onion. I use this hand chopper to make it easier. 

Strain noodles. Cut into 1 inch strands. Set aside. 

In large mixing bowl, add ground turkey cole slaw mix, water chestnuts, noodles, 1 egg, salt, pepper, oyster sauce. Mix well. 

Crack egg into a separate small bowl (in the pictures I used only egg white at first, but found the pastry wasn’t sticking so add the yolk. Forgot this. Oops) Mix egg. Open packages of spring roll pastry. Peel and separate each piece. Set aside. On a plate, lay 1 sheet of spring roll pastry flat with one corner facing towards you.

Scoop a heaping spoonful of the turkey/vegetable mixture onto the corner of the pastry.

Roll corner up and over once.

Fold side corners in.

Roll up more leaving one corner open.

Dip the open corner into egg.

Press the corner onto egg roll.
Set aside on a plate and repeat for the rest of the pastry. 

Cooking instructions 

Prepare deep fryer. Fill up half of the pot with oil. Turn heat on to 400 degrees. Wait for oil to get hot. Add egg rolls. Don’t fill with too much at one time. Leave room so that they won’t stick together and you can turn egg rolls easily. Let cook for 10-15 minutes or until they are floating in oil and are golden brown in color.

Take one out and check if the meat is fully cooked. Get a plate or basket and lay a few pieces of paper towels or napkin on it. Pick up egg rolls out of the deep fryer and let the oil drain well. Transfer to plate/basket. Let cool for about 5 minutes.

Enjoy as is or with sweet and sour sauce. My mom made this sweet and sour sauce. I will have to learn how to make it and share with you some time. I’ve tried a couple of times and failed. Whomp whomp. I love to eat egg rolls with vermicelli noodles, vegetables like cucumbers and tomatoes. Herbs like basil, mint, cilantro and more. Oh, crushed peanuts with this dish is so good but didn’t have any 🙁

This is me trying to style food. 

Don’t be like me. Just throw it all in a bowl or eat with lettuce wraps. 

Bonus

If you have any leftover pastry, you can make a sweet treat with it.

Here is how: 

Cut pastry in half with kitchen scissors. Then cut into about 1/2 inch strips.

Transfer into deep fryer and let cook until golden brown. Remove from oil, drain oil as much as possible. Transfer to plate.

Sprinkle sugar or powdered sugar on top right away so that it will stick.

Enjoy as a yummy snack or dessert! 

xoxo, 

 

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Enjoy this blog? Please spread the word :)