Mini Egg Rolls
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Add scallions and saute 30 seconds
2
Heat sesame oil and saute ginger 30 seconds
3
Stir in soy sauce and evaporate a second
4
Stir in eggs and stir to softly scramble
5
Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste
6
Divide wrappers into half, so you can make mini egg rolls
7
Set each wrapper at such an angle that the points of the wrapper face north, south, east and west
8
Set a bit of filling in bottom third of wrapper
9
Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly
10
Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk
11
Roll the egg roll up to secure tightly
12
The egg yolk will seal the wrapper to itself
13
Can be frozen for up to a week
14
Deep fry straight from freezer; otherwise partially thaw before frying
15
To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes
16
Drain immediately on double thickness of paper towels
17
Once drained, set on a rack so bottom does not get soggy