How do you make your egg rolls? I am not looking for something super involved for my first egg roll outing, but I would like to try to make some good "homemade" egg rolls, with shrimp as the "meat" filler.
Thanks in advance,
I have only made basic eggrolls myself. I buy the eggroll wrapper you find in the produce section. There's directions on how to wrap them up on the packaging, I use a bit of water to ensure they stay sealed.
I usually make mine vegetarian, but adding shrimp should be easy. Just roughly chop them.
I do cabbage, bean sprouts and carrots, all chopped finely or shredded. You can add scallions or mushrooms too. If you add greens like bok choy, make sure you chop into small pieces.
Using a wok, I add a bit of olive oil (I use this for everything, but you can use vegetable oil too) and sesame oil. I stir fry everything, adding garlic and ginger, soy sauce. Keep an eye on it to ensure it stays on the drier side, especially if you are using mushrooms, which release a lot of water. In fact, if you use mushrooms, cook them first. You can either cook your shrimp separately and add or toss in while stir frying.
After making your eggrolls, fry in vegetable oil. I usually just do it this a deep skillet, turning them once.
Good luck :-)
Mine aren't fancy. I saute a small amount of ground pork and/or shrimp (if the shrimp are large, chop them - you can even just use canned shrimp for these) in a little peanut or canola oil. Drain and set aside to cool.
Saute chopped bok choy, napa cabbage and fresh bean sprouts (alternately, you can use pkgd. Asian slaw and the bean sprouts) with a little dried crushed red pepper, soy sauce, sesame oil, ginger and minced garlic. Drain and set aside to cool. You can also add whatever floats your boat; fresh spinach is good.
Make sure your ingredients are well drained and mix the meat and vegetables together and proceed to fill your egg roll wrappers and wrap. I've tried deep-frying, pan-frying and bakings. My favorite is to pan-fry in a wee bit of oil.
I make a bunch and freeze in small amounts, reheating in the oven.
When we make them we load up on the shrimp - not those tiny canned things but rather a larger shrimp diced into about 1/2 inch pieces. We have adapted the three recipes in An Encylopedia of Chinese Food and Cooking (Chang/Kutscher) a.k.a "The old yellow Chinese cookbook" and usually include one cup each, shredded celery, carrots, bamboo shoots (actually one can), about 6 cups shredded cabbage and about 6 scallions, chopped.
First we saute in some peanut oil chopped fresh ginger root and garlic. Then we add the veggies. Towards the end, we add the shrimp and some finely diced deli ham (about one half cup). Finally, soy sauce and sesame oil are added, to taste, and a tablespoon of cornstarch disolved in water. The cookbook says to drain the mixture in a sieve but I've never found it necessary.
I've wanted soooo badly to make these this past week, but the local grocer is out of wrappers....:o(
I use the cole slaw mix from the produce dept. Usually I start with 1/2 # ground pork, brown and then add cole slaw mix and 1 bunch green onions. Just stir fry a couple of minutes. When done, mix in the shrimp. If I'm using shrimp I usually just buy the little frozen salad shrimp. They're cheap and already cooked. Just chop them up and add to your mixture. I thought the slaw mix was a great idea, glad I thought of it! Makes the whole thing very easy.