INGREDIENTS
1 teaspoon fresh Ginger
2 large carrots
1 teaspoon garlic.
6 green onions.
4 ounces of mushrooms.
1 Cabbage
vegetable oil
1½ tablespoons soy sauce.
1 tablespoon sugar.
¼ teaspoon salt.
1 tablespoon sesame oil.
½ teaspoon white pepper powder.
INSTRUCTIONS
PREPARE THE VEGETABLES
Peel the ginger and grate one teaspoon with a small holed cheese grater.
Peel and grate 2 large carrots on a large holed cheese grater, or use the pre-shredded matchstick carrots.
Mince 1 teaspoon garlic.
Clean and slice 6 green onions.
Clean and slice 4 ounces of mushrooms.
Peel the outer leaves from the cabbage, cut into quarters, remove the core, and then slice thinly into shreds.
SAUTÉ
On medium-low heat add 2 tablespoons of vegetable oil In a Wok or large sauté pan.
Add the ginger, garlic and green onions.
Sauté until slightly softened (1-2 minutes). Don’t overcook the aromatics because they will burn.
Add the carrots, mushrooms and cabbage.
Sauté for 5 more minutes or until the cabbage has reduced in half.
Add the bean sprouts.
Turn off the heat. You want to keep the bean sprouts crisp.
Add:
1½ tablespoons soy sauce.
1 tablespoon sugar.
¼ teaspoon salt.
1 tablespoon sesame oil.
½ teaspoon white pepper powder.
Give the mixture a taste and adjust the soy sauce and sesame oil to your liking.
COOL & DRAIN
Lay all the vegetables out on a large cookie sheet to cool.
If you wrap the vegetables while they are hot, it will make the egg roll soggy.
Also prop up the cookie sheet on one side while cooling so the liquid will drain from the vegetables.
After 10 minute, drain the liquid from the cooked vegetables.
PREPARE THE EGG ROLLS
After the vegetables are cool, let’s fill and roll the egg rolls.
Place one wrapper at a time on a clean surface and place about ¼ cup of the cabbage mixture just off center, close to one of the corners on the square.
Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up.
Keep a small bowl of egg yolk mixed with a bit of water nearby and use it as “glue” to hold the corners of the egg roll wrapper in place.
FRY
Heat oil to 350 degrees.
Add egg rolls and fry until light brown. Don’t crowd.
Place on a rack in a cookie sheet to drain.
Enjoy these crispy, flaky Chinese Take-Out vegetable egg rolls .
Everyone loves Chinese Take-Out Egg Rolls. Crispy, flaky, delicious!
At DuckinaPot we decided to make our own Chinese Take-Out Egg Rolls. The Chinese Take-Out Egg Rolls that westerners know was created by Chinese immigrants to America who were using what they had on hand to make something that would still seem like theirs, but was meant to appeal to Americans. However, the thick hard-shelled egg rolls are nothing like the actual spring rolls that you will find in Hong Kong or elsewhere in China.
Spring rolls are much more delicate and light, while western egg rolls are much more like deep fried dough stuffed with lettuce and tiny shrimp. The stuffed, deep-fried rolls you know today were actually created by Chinese-Americans working in the restaurant industry at this time. In order to make Chinese food appeal to the foreign palates of American customers, they manipulated the spring roll recipe with the help of ingredients that were easily found in U.S. grocery stores
