Egg Roll
Photo: Wikimedia Commons, Public domain
This egg roll uses a plain filling of chopped meat, bamboo shoots, bean sprouts and quickly stir-fried greens, with no cabbage or carrot. The contributor argues this makes it better than the commercial kind. The cooking is careful: vegetables go into the wok in stages so each stays crisp and bright, and egg white seals the wrapper. Fry them hot and eat them at once, plain or with sweet-and-sour sauce.
Instructions
Cut the meat into tiny pieces, ideally while it is raw and then cook it afterward for the best result. Cut the bamboo shoots and broccoli stalks into matchsticks, chop the broccoli florets into pieces about ⅜ inch across, and slice the celery and bok choy stalks lengthwise into ¾ inch strips and then crosswise into ⅛ inch slices. Cut bok choy leaves and spinach crosswise into ½ inch strips, break them into 1.5 inch pieces, and wash the bean sprouts, discarding any that are not white and crisp.
Heat oil in a wok, working in batches so there is plenty of room to stir and toss. Higher heat gives a better result but needs fast stirring, so beginners should stay lower. Stir-fry the meat until cooked, draining juices and adding oil as needed, then add a little sesame oil or sesame seeds if you like.
Stir in the soy sauce and ginger, then add the broccoli, celery and bok choy stalks. They are ready when just slightly softened and the broccoli is bright green. Add the bok choy leaves and spinach until barely wilted, then add the bamboo shoots and bean sprouts and turn off the heat so the sprouts do not overcook.
Start heating the frying oil. Deep frying works best, though pan frying in ¾ inch of oil also works. Skip the basket, since the rolls can stick and tear, and have tongs ready.
Set a wrapper on a plate with one point facing you. Dust with flour only if you are a beginner, as it quickly fouls the oil. Spoon some hot filling onto the wrapper and fold over the far corner. Brush egg white on it as glue.
Fold in the left and right corners and brush them with egg white, along with the remaining corner. Roll the egg roll toward you. Check that it is fully sealed, patching any tears with a scrap of spare wrapper and egg white.
Lower the rolls into the hot oil, several at a time if there is room, and do not let uncooked rolls sit, because they turn sticky and tear easily. Turn them a few times and dunk them under the oil without breaking them open.
Lift them out when golden brown and put them on a fresh plate, away from anything touched by raw egg white. Serve quickly while hot.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
