Because Becca Wanted the Recipe
Dec. 18th, 2009 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
in_the_blueHere's what I use, but feel free to put in whatever you like. The amount of the ingredients varies based on how many egg rolls I'm making. Where I've noted quantities, it's usually measured by eyeball and meant to fill the whole package of egg roll wrappers:
Base
Pre-made egg roll wrappers (I like Sun Luck brand, but will go with whatever's available)
Filling
1 package bean sprouts
peas (frozen work fine)
1/2 block of tofu, minced, or TVP/soy meat substitute
1/2 small napa cabbage, shredded
mushrooms, chopped fine
carrots or orange bell pepper (or both), chopped fine
green onion, minced
garlic to taste
ginger to taste
Mix all ingredients in a big-ass bowl (not just a big one, but a big-ass one), then spoon mixture onto egg roll wrappers. DO NOT OVERSTUFF. It actually does help to follow the package's instructions for folding egg rolls; instead of just using water to seal the edges, I use water with a spoonful of corn starch in it for extra stickiness. Cook until lightly crispy in peanut oil heated to 375-400 degrees. The surface of the egg rolls will bubble! Drain, serve with dipping sauce.
Note: if you have leftovers, they'll make a great hash cooked with your morning eggs...
Sauce
You'll have to experiment with the amounts to make sure you have enough for whoever wants some. Fortunately, it's always easy to make more!
- 2/3 soy sauce to 1/3 rice wine vinegar, a pinch of sugar, a pinch of minced garlic. Mix together. It's yummy.
Base
Pre-made egg roll wrappers (I like Sun Luck brand, but will go with whatever's available)
Filling
1 package bean sprouts
peas (frozen work fine)
1/2 block of tofu, minced, or TVP/soy meat substitute
1/2 small napa cabbage, shredded
mushrooms, chopped fine
carrots or orange bell pepper (or both), chopped fine
green onion, minced
garlic to taste
ginger to taste
Mix all ingredients in a big-ass bowl (not just a big one, but a big-ass one), then spoon mixture onto egg roll wrappers. DO NOT OVERSTUFF. It actually does help to follow the package's instructions for folding egg rolls; instead of just using water to seal the edges, I use water with a spoonful of corn starch in it for extra stickiness. Cook until lightly crispy in peanut oil heated to 375-400 degrees. The surface of the egg rolls will bubble! Drain, serve with dipping sauce.
Note: if you have leftovers, they'll make a great hash cooked with your morning eggs...
Sauce
You'll have to experiment with the amounts to make sure you have enough for whoever wants some. Fortunately, it's always easy to make more!
- 2/3 soy sauce to 1/3 rice wine vinegar, a pinch of sugar, a pinch of minced garlic. Mix together. It's yummy.
