Egg Rolls
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Vegetable Oil1 inch
Ginger (grated fresh)2 cloves
Garlic (finely chopped)1 cup
Napa Cabbage (shredded)1 cup
Chicken Broth2 tbsps
Soy Sauce (reduced-sodium)1 tbsp
Sugar2 tsps
Sesame Oil1 cup
Lite Soy Sauce1 cup
Rice Vinegar1 tbsp
HoneyDirections:
1
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds
2
Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes
3
In a bowl, combine the chicken broth, soy sauce, and sugar
4
Add the Napa cabbage and broth mixture
5
Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft
6
Add sesame oil, cool for at least 15 minutes, and strain
7
Fold in the minced shrimp
8
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll
9
Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you
10
Place 1 teaspoon of the filling in the center of the wrapper
11
Roll the corner closest to you over the filling
12
Brush the top corner with water
13
Fold in the sides of the wonton and continue rolling the egg roll up until it is closed
14
Press to seal, set aside, and continue with the remaining ingredients
15
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them
16
Serve when cool enough to eat, with dipping sauce
17
Combine all ingredients in a bowl
18
Wine Suggestion: Beringer White Zinfandel