I liked the concept of these egg rolls, and we didn’t hate them, but maybe egg rolls just need to be fried. Quite an endorsement, right?
We ate all but two so clearly they were not that bad, but I’m on the fence about making them again. The filling was really good. But the egg roll wrapper was a little too prominent–maybe not done enough?
Let’s take a look.
The basic ingredients.
I finally got over my fear of the mandoline I bought from the cutest French shop guy ever at E Dehillerin in Paris and thinly sliced a half a small head of cabbage. Sure, the recipe called for savoy cabbage, but I didn’t have any.
And used my handy dandy box grater to grate a bunch of carrots. I love the little container that caught most of the carrot.
Chopped the green onion, minced the garlic, measured out the soy sauce and wisked together cornstarch and water. Oh, and there were no fresh bean sprouts at the grocery so I had to buy canned 🙁
As usual, I made sure all the ingredients were prepped and ready to go before I started cooking.
I heated a little peanut oil over slightly above medium heat, then added the carrots, cabbage, and bean sprouts.
Still a little crispy but hot, 5 minutes later I added the green onions, and heated for about a minute.
After adding the soy sauce and cornstarch mixture, continued stirring for about a minute so the sauce thickened then got ready to fill and roll.
The recipe calls for about 2 tablespoons of filling per wrapper, so I used my 1 tablespoon scoop to place the filling in the middle of the wrapper.
Following the instructions, I brought up the lower corner and sort of tucked it under the filling to shape it like a roll, then brought over each of the side corners like an envelope.
A bowl of water came in handy for dipping my finger into and then moistening the edges of the egg roll wrappers so they stuck together better. The egg roll gets rolled from the bottom up, like a burrito. I used a teflon mat brushed with olive oil and placed in a rimmed baking sheet and placed the rolled egg rolls on it.
Then I brushed the tops with more olive oil.
Hot out of the oven:
And it was dinner:
For me, just soy sauce and hot mustard for dipping. Sweet and sour sauce, duck sauce, or Thai sweet chili sauce would be good.
This is the recipe I mostly followed: