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The main difference between fried spring rolls (as ours are) and eggrolls is mainly down to the wrapper, and to some extent the wrapping-method as well. The spring roll wrapper is a bit thinner, and does not get as bubbly when it fries. It does turn out delightfully crispy, however. We use the larger wrappers available for spring rolls, which are still a bit smaller than eggroll wrappers.
The “cabbage plus” referred to in the recipe is basically 2/3 cabbage, 1/3 carrot: essentially coleslaw. Many recipes call for supermarket slaw mix; make your own for 1/10th the cost. Referring to it as “cabbage plus” is also meant to leave open the question of what else might go in there: soybean sprouts and dried woodear and shiitake mushrooms are my favorite adjuncts, but you may have others. Our spring roll filling is vegetarian, though if desired pieces of shrimp or strips of roast or barbecued pork could go in there. The filling is cooked before it goes into the wrappers, so that the deep-frying stage is mainly about getting the skin to be done to just the right degree.
These are best just after they are fried and have had a chance to cool down to a safe temperature. Even cold they are still delicious. It is not recommended to try to save them overnight however.
Makes about 12 large spring rolls.
Equipment:
skillet for sauteeing the filling
optional deep fryer for finishing; may also be fried in a pan as long as the oil comes halfway up the rolls
Ingredients:
3 cup shredded cabbage plus carrot, bean sprouts, fresh or dried mushrooms
1/4 cup scallions cut at a high bias
1 clove garlic chopped and smashed
~ same ginger try to use an equal amount as garlic
1 Tbsp soy sauce
1/2 tsp vinegar
1 tsp sesame oil
egg wash will not generally consume an entire egg
Procedure:
1. If you’re shredding your own vegetables, excellent. Crosscut the cabbage wedge to get strings. Slice the carrot into panels and then crosscut them to get julienne (shoestrings). This way most of the elements in the mixture have the same overall long, noodly shape. If you’re using beansprouts, they’re already shaped that way.
2. Get the skillet hot with a tablespoon or so of neutral cooking oil in it (e.g. canola, corn, peanut)
3. Combine cabbage plus with the scallions, ginger and garlic in the skillet, add a little salt and toss.
4. Saute the filling ingredients until they’re just about softened; stopping a little shy is fine.
5. If you’re using soaked dried mushrooms, squeeze them out, cut them into fine strips, and add them to the mixture.
6. Add the soy, vinegar and sesame oil, and mix everything together well.
7. Once the mixture is cool enough to handle, prepare one wrap at a time by peeling it off the stack and arranging it on a work surface in front of you, turned 45 degrees so that a corner points toward you, a “diamond” rather than a “square”
8. Arrange a small amount (1/4 cup or so) of the mixture in the middle of the diamond, parallel to your body, along the line between the two opposite side-corners. The point nearest you will become the inside of the wrap.
9. Wrap the near point of the skin over the filling and tuck it carefully under the filling, then fold the side corners in to the middle, so that the filling is contained in a pocket.
10. Moisten the edge of the remaining (far) corner of the wrap with eggwash.
11. Wrap the eggwashed flap toward you, over the layers already present and further around, to contain everything.
12. Hold gently for a moment while the eggwash soaks in enough to become tacky, so that the roll won’t immediately come undone.
13. You should get about 12 of these rolls. Once they are all wrapped, start frying them in 350F oil. A deep fryer makes this very easy, but they may also be pan-fried in sufficient oil to come at least halfway up the roll, and then turned after 2 or 3 minutes, to cook on the other side.
Music: www.bensound.co...
6 дек 2023
