[net.cooks] how do you make eggrolls

dpb@cbosgd.UUCP (Daniel Bidinger) (12/24/84)

*

        im doing this for my mom

                she wants to know how to make good eggrolls

                     dpb

lazeldes@wlcrjs.UUCP (Leah A Zeldes) (02/08/85)

In article <604@cbosgd.UUCP> dpb@cbosgd.UUCP (Daniel Bidinger) writes:
>   ...my mom wants to know how to make good eggrolls

The following is more of a pattern than a recipe -- I rarely make these
from a recipe:

Ingredients: Eggroll wrappers (available at specialty stores and many
		supermarkets -- freeze any leftovers)
	     Meat (I use cooked ham, shrimp or chicken)
	     Vegetables - bean sprouts, celery cabbage, scallions,
		mushrooms and/or whatever, chopped (except sprouts)
	     Garlic and ginger, chopped
	     Soy sauce and sherry
	     Cornstarch
	     Oil for stir frying
	     Beaten egg

Stir fry the vegetables lightly with the garlic and ginger.  Add the cooked
meat.  Mix the soy, sherry and cornstarch (about 1 tbls. per cup of liquid --
the amount of liquid depends on how much other stuff).  Add sauce to meat and
vegetables, stir until it comes to a boil and thickens.  Remove from heat.
	
Dump into a colander to drain and (IMPORTANT) let cool completely.

Place a wrapper in front of you, like this:     ^
					      /   \
Put some filling on the lower third of the   <=====>
wrapper (starting at ====), a couple of	      \   /
heaping spoonfuls will do.			v

Using your finger, dab beaten egg all around the edges of the wrapper.
Fold the bottom of the wrapper over the filling, fold the sides in,
and roll up.

Deepfry in 375 degree F oil, turning occasionally, until golden brown.

Experiment until you (or your mother) like the result.

-- 

					Leah A Zeldes
					...ihnp4!wlcrjs!lazeldes

pritch@osu-eddie.UUCP (Norman Pritchett) (02/09/85)

You know, I went for a long time thinking my mom made the greatest egg rolls
in the world until I tried this little hole-in-the-wall just up from campus
and from what my taste buds could tell, they were just like mom's except
there was a little twist of nutmeg.  WOW!! it was GREAT!
-- 
----------------------------------------------------------------------
Norm Pritchett - The Generic Hacker
UUCP: ...!cbosgd!osu-eddie!pritch
BITNET: TS0017@OHSTVMA

eac@drutx.UUCP (CveticEA) (02/11/85)

Another interesting ingredient for egg rolls--1/4 t five spice powder
for every 20 egg rolls (or to taste).  If you can't find this powder, I
make my own by grinding equal parts of stick cinammon, whole cloves, fennel
seed, whole star anise, and chinese pepper.  I've also used regular
black pepper instead of the chinese pepper corns, the taste isn't
quite the same, but its good.

Betsy Cvetic
ihnp4!drutx!eac

echrzanowski@watmath.UUCP (Edward Chrzanowski) (02/11/85)

I always thought to make eggrolls you needed a dozen eggs and an inclined plane.

Or 1/2 dozen eggs in a swiss (i.e. jelly) roll pastry.

-- 

		ED C
		UUCP:	...!{ utzoo,decvax,ihnp4,allegra}!watmath!echrzanowski
		ARPA:	echrzanowski%watmath%waterloo.csnet@csnet-relay.arpa
		CSNET:	echrzanowski%watmath@waterloo.CSNET