Sandy said:I have tried 100's of egg-rolls from all over Canada, the best I've tasted
were in Montreal, and they were shaped like a cigar,,,cylindrical,,,,pork,
cabbage, etc., not spring rolls.How would a person make these without the filling falling out? Anyone have
any great recipe's? I'm willing to learn.
Thanks to all.
1. Damsel in dis Dress Aug 31 2002, 7:18 pm show options
Newsgroups: rec.food.cooking
From: Damsel in dis Dress <[email hidden]> - Find
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Date: Sun, 01 Sep 2002 00:18:15 GMT
Local: Sat, Aug 31 2002 7:18 pm
Subject: Freezing Egg Rolls
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I'm making a batch of egg rolls soon, and I want to freeze some of them
for
later use. Right now, I'm thinking of frying all of them, then
freezing
the fully cooked egg rolls with the intention of re-heating them in the
oven at some point.
I've also thought of partially cooking them, then freezing. Or is it
possible that it would be best to freeze them before frying at all?
Here's the recipe:
* Exported from MasterCook *
Egg Rolls
Recipe By 😄amsel in dis Dress
Serving Size : 18 Preparation Time :0:00
Categories : appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork, lean
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
dash white pepper
8 cups water
2 1/2 pounds cabbage -- finely shredded
2 tablespoons vegetable oil
1/2 pound shrimp, cooked -- finely chopped
1/3 cup green onions -- finely chopped
1/2 teaspoon salt
1 teaspoon five-spice powder
18 egg roll wrappers
1 large egg -- beaten
vegetable oil
Mix pork, 1/4 tsp. salt, cornstarch, soy sauce, and white pepper.
Cover
and refrigerate about 20 minutes.
Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain;
rinse cabbage in cold water until cold. Drain thoroughly; remove
excess
water by squeezing cabbage. (A salad spinner works nicely for this,
too)
Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat
sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink.
Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice
powder. Remove cabbage mixture from wok; cool.
Place 1/2 cup cabbage mixture slightly below the center of egg roll
wrapper. (Cover remaining wrappers with plastic wrap to keep the
pliable.)
Fold corner of egg roll wrapper closest to filling over filling,
tucking
the point under. Fold in and overlap the two side corners. Brush
fourth
corner with egg; roll up to seal. Repeat with remaining egg roll
wrappers.
(Cover filled egg rolls with plastic wrap to keep them from drying
out.)
Heat two inches of vegetable oil in wok to 350F. Fry 4 or 5 egg rolls
at a
time for 2-3 minutes or until golden brown, turning two or three times;
drain on paper towels.
Serve with hot mustard or sweet and sour sauce, if desired.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin"
Copyright:
"1990"
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