Loathsome Eggrolls & Sweet/Sour Sauce Recipes

Here is my fav eggroll recipe. Do not use spring roll wrappers for these. Use only egg roll wrappers.
See previous blog entry for further information.

Egg rolls
2 T cooking oil (peanut is yummy!)
2 c shredded carrot (1 regular carrot)
1 head cabbage, shredded or finely chopped (you can also use bok choy..yum!)
2 c chopped fresh mushrooms
1 c thinly sliced green onion
1 can water chestnuts (optional...I leave these out most of the time)
1 c chopped pea pods (snow peas are best but sugar snap peas are good, too, just fatter)
1 can bamboo shoots (optional...I leave these out a lot, too)
2 T minced garlic
2 T grated ginger (or use 3 T garlic-ginger paste and leave out the garlic above)
4 T soy sauce
2 T cooking sherry
lots, probably 24, egg roll wrappers.
cooking oil
sweet and sour sauce (recipe after this one)

Heat wok over high heat, add oil. Stir in all veg and garlic and ginger. Stir while cooking 2-3 minutes.. Add soy sauce and sherry and salt. Remove from heat and allow to cool enough to handle.
Put egg roll wrappers in front of you with a point down (baseball diamond).
Place 3 or 4 T of filling in the middle of the wrap, in a log shape, horizontally.
Fold the corner closest to you up to meet the top corner. Use your fingers to find the top edge of the "log" and press it towards you slightly to keep it rounded. Fold the left and right sides in, moistening if necessary to get them to stick closed. Finally, roll the whole thing up to the top point, moistening to fasten down the point.
Continue with remaining ingredients.

To fry: heat oil in wok to about 365 degrees. Drop egg rolls in, leaving plenty of room around each one, 3-5 depending on the size of your wok. Cook 3-4 minutes until golden brown. Drain upright in a colander on paper toweling.
Serve with Sweet and Sour Sauce.

Sweet and Sour Sauce

1/2 c packed, brown sugar
1 T cornstarch
1/3 c red cooking wine
1/3 c veg broth (or chicken...whatever)
1 T soy sauce
1/2 t garlic-ginger paste
1/4 t minced garlic
1/4 t grated ginger

In a small sauce pan, whisk together sugar and cornstarch. Stir in remaining ingredients, continuing to whisk while cooking on medium heat. Remove from heat when thickened and smooth. YUM!!! This stuff is so good!!!

Coming soon: my super-de-duper bread machine cinnamon rolls, with CREAM CHEESE FROSTING!!!!

1 comment:

Dawn Endres said...

OH My Yummers! That sounds wonderful. mmm!


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