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