4/19/09

how to make eggrolls

I got a new camera for Christmas last year and it's been fun using it. I love to make eggrolls and my family loves to eat them, so I decided to dig out the new camera and share with you how I do it around this kitchen.

NOTE: i no longer use the recipe below. i use the same tips, tricks and methods, but i've since learned a few new tricks and i only use this recipe now.

I normally make smaller batches, but I came by a large amount of cabbage, so I went for broke and made extras for the freezer. I'll be basing my recipe on the BIG batch.

4-6 lbs of cabbage shredded
4 lbs of ground pork (not sausage)
1-2 large yellow (or white) onions
6-10 cloves of fresh garlic
black pepper

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(click on images to enlarge)

1) Chop onions and garlic fine and brown in skillet or large pot with the pork until done through. (do not drain)
2) Shred cabbage either by hand or in food processor (slice setting seems to work best).

3) Put cabbage in large pot or bowl and poor pork with fat into the cabbage.
4) Add pepper and mix well.
5) Allow to sit for a few minutes on the counter and the hot pork fat will begin to soften the cabbage to make it easier to work with.

6) Lay eggroll wrappers flat on table diagonally.
7) Place a small handful (maybe 1/3 cup) into the lower center of the eggroll wrapper.



8) Fold sides towards the middle like an envelope.









9) Pull the bottom corner up to the top and press and pull back to pull the filling towards you and help contain it in the wrapper.







10) Dip fingers in a small bowl of water and wet the top corner of the wrappers.

11) Crimp any ends that might be loose or flopping and roll away from you.







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Tears & Holes (they happen)



Don't panic! I do this all the time. If your eggroll gets a little too wet or stretched, it might tear. Do the best you can to roll it up without damaging it further. Then tear a small corner off another wrapper (you won't even miss it). Wet this small piece and slap it over the hole like a bandaid. This will either fry solid in the fryer or freeze dry in the freezer.
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12) If you intend to freeze, lay them on a cookie sheet in a single layer NOT touching.
13) Place in freezer until frozen.
14) Remove from freezer and cookie sheet and put in freezer-safe container and return to freezer until you are ready to use.


15) Heat fryer to 400 degrees.
16) Place eggrolls in fryer for 8 minutes. They tend to float, so I recommend you place your basket on top of the eggrolls and put the lid on top of the basket to keep them fully submerged. This will ensure that all sides are equally cooked without extra fuss.









17) Remove from fryer and drain.











18) For a tasty dipping sauce, mix 1/2 white vinegar and 1/2 real soy sauce and throw in some toasted sesame seeds if you have them.






19) Serve with rice and enjoy.











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Below is a video on how to roll up the eggroll. This mine and hubby's first movie. Hope you like it. It's rated "B" for beginners.


1 remarks: on "how to make eggrolls"

Krista said...

Awesome! I love egg rolls and now I have not only... instructions with pics but also a VIDEO. Way cool.

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