* egg roll wrappers are usually available in the produce section of supermarkets

Assembly Directions:
Heat oil in a large pot and fry vegetables together with soy sauce and ginger for about 15 min. Cool. Place one wrapper flat on table. Spread about 1/4 c. filling across one end of the square, leaving about an inch on each of the three sides. Fold over the 2 sides, then the end of the square. Roll up towards the other end. Press gently to seal and flatten slightly.

To deep fry, heat oil in a large pot or wok. Fry egg rolls until they start to turn brown, about 15 minutes. You may have to turn them over to brown evenly. To pan fry, heat oil in a frying pan. Fry egg rolls on one side until starting to brown. Flip them over and fry on the second side. For an alternative that is lower in fat and faster to make, these can be oven-fried. Lightly grease a baking dish; place egg rolls on the greased surface and brush each lightly with oil. Preheat oven to 350 degrees and bake for about 15 minutes, turning once after about the first 10 minutes.

Freezing and Cooking Directions:
Egg rolls can be frozen before or after frying. In either case, lay them out flat on a cookie sheet until frozen, then place in a freezer bag or container; seal and label. To reheat fried egg rolls, bake in a 350 degree oven for about 10 minutes after thawing, or about 15-20 minutes if heating still-frozen egg rolls. Raw frozen egg rolls can be cooked as above, but it may take a few more minutes. Cook until light brown.

Comments:
I invented this recipe when I had a craving for egg rolls and couldn’t run out and buy them at a Chinese restaurant. They taste as good as the professional ones, and you can adjust the vegetables (fresh mushrooms or bean sprouts are great additions!) and flavorings to your own taste.

Nutritional Info:
Per Serving: 236 Calories; 3g Fat (13.1% calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 551mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1 Vegetable; 1/2 Fat.

<<<< Back

This page was last updated on Monday, June 02, 2008.

Copyright 2008 - 30 Day Gourmet.  All rights reserved.