Egg rolls with peanut butter
Many moons ago, I visited a chinese restaurant in Roselle (in NW suburbs) called Wing Hing. It had, among other things, the most amazing egg rolls... and they were made with peanut butter. I believe it has long since closed. I wondered if anyone knows of a chinese restaurant (within a large radius of the city) that makes their egg rolls with peanut butter. I have tried those at Chinalite, but found that they used too little oil (if I'm allowed to say that in this day & age). Any suggestions?
I just had what you're looking for today in
Great Wall Chinese Restaurant
2127 South China Place 312-808-9686
I had a lunch special of Beef Teriyaki with 2
egg rolls included. The egg rolls were about the
best I've had in Chinatown. Home made and
very peanut buttery. Good sweet sauce (not those stupid packets)
and home made hot mustard.
All for $4.95.
re: Mr. B.
Thanks for the suggestion. While I've been to The Great Wall before, I'd never tried the egg rolls...and right you are. These are some of the pea-nuttiest egg rolls I've ever tasted. Liked 'em so much that i brought some home.
All of my previous visits to The Great Wall centered around their BBQ meats, which are consistently very good.
Kow Kow Restaurant in Lincolnwood has awesome eggrolls! They opened in 1949 and still going strong. In the '70's I took Chinese cooking lessons from Chinese people in the Chicago area and peanut butter was definitely an ingredient they taught us to include when making egg rolls.
Here ya go Gary:
Chinese Egg Rolls
Here is the recipe we were given in Chinese cooking class by Chinese instructors in Niles, IL (1970's). This recipe was a little rough and I had to clean it up a bit - plus I included all my notes from class. If freezing, fry egg rolls slightly first. Also - bean sprouts don't freeze well!
* EGG ROLLS *
Egg Roll Wrappers - 16 pieces
Shredded Meat - (Ham, chicken, shrimp, BBQ pork, etc.)
Eggs - 2 (scrambled and shredded)
Bamboo Shoots - 1 cup (fresh), shredded
Cabbage - 2 cups, shredded and boiled until soft - about 10 mins. (regular, not Chinese cabbage)
Bean Sprouts - 2 cups fresh (parboil them)
Celery - Finely diced and parboiled (optional)
Mushrooms - Shredded (optional)
Salt and Sesame Oil - 1 tsp. of each
Sugar - Just a little
Peanut Butter - Small amount (especially needed if freezing)
5 Fragrance Powder - (Optional)
Stir-fry all separately (the meat, bamboo shoots, cabbage, bean sprouts, egg and optional celery). Mix them together and then add the salt and sesame oil, sugar, peanut butter, and optional 5 Fragrance Powder. Mix again. Be sure to drain off excess water or juice.
Wrap the mixture with the wrapper and seal each one with egg white. Deep fry until golden brown.
(I probably would also add some carrot shreds, but not part of original recipe)
* SPRING ROLLS *
Use the same ingredients as egg rolls, except different wrappers. Instead of deep frying, pan fry them. Serve with sweet and sour sauce and/or hot mustard.