[Sca-cooks] egg roll question Probably OOP

[Pixel, Goddess and Queen]

Well, they're really not all that hard. They just look complicated, and
they're somewhat labor intensive. I assume you're wanting to know how to
make the kind that are about an inch thick and about four inches long,
rather than the gigantic mutoid things I had at a restaurant on Staten
Island once.

I can't help you with a recipe, because I don't have one, but I can give
you tips about filling and rolling them.

You can't just roll them and expect them to stay shut, you have to stick
them together. With some brands of wrappers you can just get the edges wet
with water and they will stick. I found one brand once that needed a
water/cornstarch paste to get things to stick together properly.

Everything has to be minced in teeny pieces. I haven't made these in
years, but I recall that if you use cabbage, one cabbage makes a LOT of
filling. You might want to use the pre-packaged shredded "cole slaw mix"
if your recipe calls for regular cabbage.

Use less filling than you think you need to--if you've made blintzes or
raviolis or any other filled dumplings, you know exactly what I mean.

Electric frying pans don't work so well for this--the oil needs to be too
deep, or at least that's been my experience. Drain them well. If the oil
is too hot, the inner layers of the wrapper don't cook hardly at all, and
then they are raw and chewy.

The thinner the wrapper, the crispier the finished product.

Never underestimate the value of a spatter screen.

Margaret

>
> Greetings.
>
>
> I have a confession. I have never, EVER made Chinese egg rolls. I have another confession. I am supposed to be making them for our Christmas Eve party, tomorrow night.   HHHEEELLLPPP!!!
>
>
> Does anyone have a favorite recipe that even I could follow? There will be about 25 of us, pot luck.
>
>
> Thanks.
>
> Isabella
>