4 cups shredded napa cabbage
2/3 cup diced char siu
1/2 cup diced, peeled & cooked shrimp (or 1/2 cup cooked tiny “salad” shrimp)
6 (fresh) shiitake mushrooms, minced
1 carrot, julienned
3 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon grated fresh ginger or ginger juice
for the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon black vinegar
1 tablespoon oyster sauce
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
1 lb package refrigerated or defrosted frozen egg roll wrappers*
1 egg beaten with 2 tablespoons water
Whisk together the sauce ingredients. Heat in a small pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp and pork until the cabbage is just starting to wilt. Remove from heat. Add sauces and toss to evenly distribute. Allow to cool slightly. Heat canola oil to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper. Place the wrapper so it like a diamond in front of you then fold each side towards the middle and roll towards the top. Seal each seam with the egg wash. Paint the seams again with egg wash. If you find that your egg rolls leak, try using less filling, the size of egg roll wrappers vary slightly by brand. Fry until golden, flipping occasionally, drain on paper towel lined plates.
Yield: about 10 egg rolls
*Not spring roll wrappers, not lumpia wrappers or rice paper wrappers. Look for them in the refrigerated section (normally near tofu or fresh noodles) or in the freezer section of a well stocked supermarket or Asian market. Try to find an Asian brand for best results.
One of my favorite food related books is about Chinese food and more specifically, American Chinese food. It is a great look into the difference between traditional Chinese food and the evolution of Chinese food in the country. It doesn’t have any recipes but every time I pick it up, I am once again inspired to make some homemade versions of takeout. I mean, I love takeout Chinese food but we just don’t have a consistently good place to get it. One place will have good won ton soup but the dumplings are bad. Another place has great appetizers and soups but their entrees are uniformly greasy. It has become easier just to make my favorites at home.
A good egg roll is a thing of beauty. A bad egg roll is a soggy, oily, bland mess. Luckily it isn’t terribly difficult to make egg rolls at home. Even the frying adverse can handle it, they float and do not need to be deep fried. Plus you get to put whatever you want in it! I like shrimp and pork and lots of cabbage in mine and of course, I prefer the slightly chewy skin of an egg roll verses the splintery crisper wrapper of the spring rolls some restaurants try to pass off as egg rolls. They really aren’t difficult to make at all, it just involves a lot of chopping. I actually like make them the same day I make lo mein because they use a lot of the same ingredients which makes the prep for both go easier. These egg rolls have a lot of flavor from the various flavors and well, people are always impressed when you make something as ubiquitous in the takeout world as egg rolls at home. The fact that they are more flavorful and fresher tasting than their carry out compatriots is almost icing on the cake.
Now, I hear egg rolls freeze well and I froze one to give to friend to test this theory out but even living in a two person household we can easily blow through the whole batch in a couple of days. If you do want to freeze them, place them (fully cooked)in a air tight container in the freezer. Then when ready to eat place them (frozen) in the oven on a paper towel lined pan at 325 until heated through.