To freeze, prepare egg rolls until right before the frying process. Freeze in a single layer until firm, at least 2 hours. Transfer to resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time by about 3 minutes per batch.
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp light-brown sugar
6 cups (48 oz) vegetable oil
1 napa cabbage, thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tbsp grated fresh ginger
coarse salt and ground pepper
1 lb ground pork
6 scallions, thinly sliced
16 spring (made with flour and water) or egg roll wrappers (6 - 7" square)**
1 large egg, lightly beaten ( if using egg roll wrappers)
sweet and sour sauce
soy sauce
spicy mustard
In a small bowl, combine soy sauce, vinegar and sugar. In a large skillet, heat 1 tbsp oil over medium-high heat. Add cabbage, carrots, garlic and ginger; season with salt and pepper. Cook, tossing until vegetables are tender, 3 to 5 minutes. Raise heat to high; add pork and soy mixture. Cook , tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay a wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top. In a 5 quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet and sour sauce, soy sauce and spicy mustard.
To bake, instead of frying:
If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place the egg rolls on sheet and brush with cup of oil. Bake until golden, about 10 minutes. If baking from frozen, bake about 15 minutes.
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