Guide Note
Egg rolls are appetizers that originated in East Asia. They are made by placing a mixture of meats and vegetables inside of a Chinese wonton wrapper and then brushed with egg and fried. They have become a favorite all over the U.S..
Fast Facts
- Stems from Cantonese cuisine
- Some varieties made with sesame seeds and noodles
- Deep fried
- Made with cabbage and bean sprouts
- Served in Chinese restaurants
- A smaller, lighter roll is the Spring Roll
- In China an egg roll is known as an egg-based pastry eaten as a dessert
- Can be baked for a healthier alternative
- Cooking time: 30 minutes
Vegetarian Egg Roll Recipe
Ingredients
- 1 pkg egg roll wrappers
- 1 cup sliced mushrooms
- 1 green onion
- 2 tbsp and 3 cups peanut oil
- 1 tsp chopped garlic
- 1 pkg of coleslaw mix
- 1/3 cup chopped peanuts
- 1/4 tsp pepper
- 1/4 tsp sugar
- 2 tbsp soy sauce
Directions
In a medium size wok on high, heat 2 tablespoons of peanut oil. Add garlic and cook for a minute and then add your coleslaw mixture, chopped mushrooms, green onion, peanuts, pepper, sugar and soy sauce and allow to stir fry for a few minutes. Remove wok from heat and begin to fill your egg rolls by taking a single wrapper and placing it in the shape of a diamond. Place about 3 tablespoons of filling in the middle of the wrapper and fold the bottom point over the filling. Slightly dampen your fingers with water and fold the two points. Then dampen the far end of the wrapper and roll it up. Lightly press to seal. After rolling all your egg rolls, heat 3 cups of oil and slowly submerge each roll into the oil for three minutes. Remove the rolls with a slotted spoon and drain on a paper towel.
-recipe from Lila Voo at BellaOnline.com
