Ingredients
- (about 7 oz) carrots4 cupsfinely julienned
- (about 6 oz) baked or pressed bean curd slivers¾ cup
- dried shiitake mushrooms2 unitsoaked, squeezed dry and slivered
- scallions4 unitincluding green and white parts, trimmed and thinly sliced
- ½ cup
- 2 tbsp
- 1 tbsp
- cornstarch plus 2 tbs. corn-starch mixed with water1 tsp
- ¼ tsp
- vegetable oil2 tbspplus vegetable oil for deep-frying
- 2 tsp
- garlic1 cloveminced
- egg roll wrappers (7x7-inch square) or bean curd skins8 unit
Method
1
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
2
Add the julienned carrots to the wok and stir-fry for 2-3 minutes until they begin to soften slightly but remain crisp. Push the carrots to the side of the wok.
3 minutes
3
Add the bean curd slivers, shiitake mushroom slivers, and sliced scallions to the wok. Toss everything together and cook for 1-2 minutes, stirring frequently.
2 minutes
4
Pour the soy sauce and Chinese rice wine over the vegetables and stir to combine. Add the sesame oil and toss well to coat all ingredients evenly.
5
Stir the 1 tsp cornstarch to distribute it evenly, then push all vegetables to the side of the wok. Let the center of the wok heat for a few seconds, then stir the cornstarch slurry (cornstarch mixed with water) and pour it into the center, stirring until the mixture becomes slightly thickened and glossy.
1 minutes
6
Remove the filling from heat and let it cool for 5-10 minutes until it reaches room temperature. Stir in the fresh coriander leaves.
10 minutes
7
Place an egg roll wrapper on a work surface in a diamond orientation (one corner pointing toward you). Spoon about 2-3 tbsp of filling into the center of the wrapper, leaving a ½-inch border on all sides.
8
Fold the bottom corner of the wrapper up and over the filling, tucking it snugly underneath. Fold the left and right corners inward over the filling, creating a triangular envelope shape.
9
Roll the bundle upward tightly away from you, pressing gently to seal. When nearly at the top corner, brush the edges with water or the cornstarch slurry, then complete the final fold to seal the egg roll completely. Repeat with remaining wrappers and filling.
10
Heat vegetable oil for deep-frying to 350°F (175°C) in a deep pot or wok, using a thermometer to monitor the temperature. Working in batches of 2-3 egg rolls to avoid overcrowding, gently slide them into the hot oil.
11
Fry the egg rolls for 2-3 minutes, turning them occasionally with a slotted spoon or chopsticks, until they are golden brown and crispy on all sides. Transfer to a paper towel-lined plate to drain excess oil.
3 minutes
12
Serve the Phoenix Egg Rolls immediately while still warm and crispy, with dipping sauce on the side if desired.