Wednesday, June 8, 2011
Super Easy Egg Rolls
I'm the first to admit that these are not anywhere near authentic egg rolls. There are, however, delicious and easy to make. Paired with fried rice and some Thai sweet chili dipping sauce and you have yourself a winner. (Yes, I eat the sauce on my rice too. I'm not a fan of soy sauce.)
Step 1: Heat some oil in a skillet. I use my handy-dandy electric one for this.
Step 2: Chop a medium sized onion up pretty small.
Step 3: Add the onion to the pan and let it sweat. Even though that is one of the most disgusting cooking terms ever, it is important to let the onion slowly cook. Onions can get bitter and gross when the brown.
Step 4: Take one of these bags of coleslaw mix (the kind without the dressing packet) and chop it up so no large chunks are left.
These pieces are bad. You don't want any pieces to look like this because it will rip your egg roll wrapper and cause some serious issues.
Step 5: Add the cabbage to the pan with the onions. Season with salt, pepper, soy sauce and about 1/2 cup chicken stock. Let it bubble and cook away until the liquid has dissolved.
Step 6: Put it in a bowl and let it cool completely. I usually do this in the morning and let it cool off all day. This is a vegetarian filling, but you could add anything you wanted in here. Chopped cooked chicken, bean sprouts, mushrooms, beans. Anything you heart desires, these are yours add what you want!
Step 7: Get a package of these little babies out of the fridge. Open the package and lay one on the counter with one of the points facing you.
Step 8: Put a scoop, maybe a heaping tablespoon or so, on the wrapper. Moisten all the edges with water with a finger or a pastry brush. Fold the point away from you over the filling.
Step 9: Fold one corner over and then repeat with the other side. Roll up away from you.
It'll look like this.
Step 10: Fry them in 350 degree oil until golden brown and delicious (or GBD if you're an AB fan). Fry up some rice and enjoy!