Classic Egg Rolls
Classic Egg RollWho doesn't love an eggroll?
The classic Cantonese egg roll. What more can be said?
Enjoy.
In a large bowl, mix together the shredded cabbage, salt, soy sauce, diced meat and green onion. Set aside.
Heat 1 tsp of oil in a wok or large skillet over medium-high heat. Add the beaten egg. Do not stir! Let it cook like a pancake. When it is entirely set on one side, flip and cook the other side. Remove egg "pancake" to a plate and let cool to lukewarm. When cooled, cut the egg into thin strips. Mix in bowl with cabbage mixture and refrigerate until cold, about 1 hour.
Place about 3 heaping tablespoons of filling on each egg roll skin. Roll up and seal. The way I do this is I place a pointy end of the skin facing me then add the filling about an inch up from that point, bring the point over the filling, roll once more, bring the 2 side "points" into the center, then complete the roll, sealing the edges with water.
Heat oil in wok to 375 degrees. Place egg rolls in hot oil and fry 5-7 minutes on each side, turning once. Drain with slotted spoon and place on plate lined with paper towels.
You could *probably* bake them too if you brushed them with oil, put them on a baking sheet and baked at 400 degrees for about 30 minutes, turning once half-way through the cook time. I don't do it that way, but a reader does Crab Rangoon that way and says it comes out very nicely.
Serves 8
Classic Egg Roll
