Unknown

1 tablespoon plus 1-1/2 teaspoons soy sauce
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 tablespoon plus 1-1/2 teaspoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 cup chopped shiitake mushrooms (about 7 caps)
5 to 6 scallions, chopped
4 cups thinly sliced green cabbage (about 1/2 pound)
2 cups coarsely grated carrots (about 1/2 pound)
1/4 teaspoon pepper
10 egg roll wrappers (from a 16-ounce package)
3 cups (or more) oil for frying

1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until the cornstarch is dissolved and the mixture is smooth. Set the bowl aside.

2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetables in order: first add the garlic and cook for 2 minutes. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.

3. Transfer the vegetables to a plate. Cool thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)

4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls.

5. Test the oil with a deep fry thermometer to make sure it's hot enough, around 350 degrees. Reduce the heat to medium-low. Using long-handled tongs, carefully lower 4 to 5 egg rolls at a time (or as many as your skillet will hold) into the hot oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more. If the egg rolls are browning too quickly, reduce the heat and allow to cool for a couple of minutes before frying the next batch.

6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite duck or plum sauce. Makes 10 rolls.

7. How to Wrap Egg Rolls:
1. Set a wrapper diagonally on your work surface. Spread 1/4 cup of filling onto the center of the wrapper, leaving 1-1/2 inch border on each side. Fold the corner nearest you over the filling.
2. Next, fold the 2 sides over the center. Moisten the edge of the remaining corner with a wet fingertip.
3. Tightly roll the egg roll toward the moistened edge and press to seal. Repeat the process with the remaining wrappers.

playwanda

Nice recipes...I love egg rolls,but never made any

Unknown

They are hard to make! Try spring rolls, they are much easier and healthier and mmmm mmm good! I posted a recipe on here if you want to search spring roll sometime.