RCI-SN.002.0135.001
Egg Roll
An egg roll thumb The filling thumb First fold thumb Third fold thumb Frying thumb An egg roll have very little egg in them.
Prep45 min
Cook120 min
Total165 min
Servings4
Difficultyintermediate
Ingredients
- egg roll wrappers (easiest bought ready-to-use1 unitbut see the wonton wrapper recipe)
- 1 unit
- bok choy1 unitor celery and perhaps spinach
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- oil to fry the filling1 unitpossibly including sesame oil
- oil to fry the finished rolls1 unitpossibly including shortening
- 1 unit
Method
1
Slice the chicken or pork into thin pieces and mince finely. Prepare the bok choy by slicing into thin strips, and trim and chop the broccoli into small florets if using.
2
Heat oil in a wok or large skillet over high heat. Add the minced meat and stir-fry until cooked through and any liquid has evaporated.
5 minutes
3
Add the bok choy, broccoli, bean sprouts, and bamboo shoots to the wok. Sprinkle with powdered ginger and pour in soy sauce, then stir-fry until the vegetables are tender-crisp.
4 minutes
4
Transfer the filling to a plate and spread it on a clean surface or paper towels to cool and release excess moisture, about 5 minutes.
5
Lay an egg roll wrapper on a clean work surface with one corner pointing toward you in a diamond orientation. Place 2-3 tablespoons of cooled filling in the center of the wrapper.
6
Fold the bottom corner of the wrapper up and over the filling, then fold in the left and right corners toward the center. Lightly brush the top corner with egg white, then roll up tightly and press to seal.
7
Repeat the filling and rolling process with the remaining wrappers and filling until all egg rolls are assembled.
8
Heat oil for frying in a deep skillet or wok to 350°F (175°C). Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy on all sides.
3 minutes
9
Remove the cooked egg rolls with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Serve hot.