Friday, September 25, 2009

Tonight there will be joy!

Eggrolls with Napa Cabbage:

This is based off of many other web recipes. They all pretty much run the same, so I thought it might be beneficial to post one here.

1/2 lb or 6 cups shredded or finely chopped napa cabbage
1/2 cup shredded carrot
1/2 cup fresh bean sprouts
1/2 cup finely chopped/minced onion (the sweet cooking onions work great for this)
1/4 cup chopped sweet pepper (to taste, really)
1/4 tsp garlic powder (it's hard to get fresh garlic to distribute as evenly as the powder)
1/8 tsp chili powder (or more if you feel bold--you can also use a bit of finely chopped hot pepper)
2 tablespoons soy sauce
1 or 2 eggs
2 dozen egg roll wrappers
1 or 2 tablespoons of cornstarch slowly added to with water, to seal the wrappers. (you can also use a lightly beaten egg to seal the edges, though it's messy)

1) Mix up all your vegetables, soy sauce, garlic and chili powders until well distributed (a big salad fork works well).

2) Scramble your eggs together and cook them in a medium heat skillet. Chop them up finely once cooked. Add to vegetable mix and stir gently. You can mix in a 1/2 teaspoon of cornstarch here if you want, to hold things together

3) Lay out your wrappers. (I find it easier to do these all at once before step 4, but if there are two of you working you can have one person fill and the other person fry). Add 2 tablespoons of filling to a wrapper (or use your best judgement here--you'll soon discover how much is too much). Apply the beaten-egg or cornstarch-water glue to the edges of the wrapper and roll it up. It should mostly hold together--if not, use more. I prefer to use my fingers for this, since it's more precise, but you can use a spoon.

4) Fry in hot oil until golden brown (remember to roll if you're using a skillet). Put them out on paper towels to drain.

and Nom! Tasty egg rolls for you!

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