[Sca-cooks] egg roll question Probably OOP

[kattratt]

My recipe...
1 head of nappa cabbage
1 head of bok choy
1/2 lb of either ground pork, beef, chicken or use the itty bitty
shrimp(not ground) ((I guess you could use tofu for that matter but I
never have))
uhmm
1 largish carrot (color)
Hmm where was I?  (Two Hours Later) (Had to bathe the baby, and feed him
so he could nap before folks started arriving...)
Garlic Cloves
Fresh Cilantro to taste.
Whatever soy sauce that you like. I mix this up alot.  Everything from
Dark Soy to Kikkoman so whatever you like.
Whateve spices grab you.  ( Hey I have used everything from Oregano to
Cinnamon.)
Salt & Pepper to taste. Just cause most recipes say that....

Whatever oil you like to fry in.  I use Canola About Oh I dunno half a
regular sized bottle that you get from the grocery store.

Ok Now that you have all ingredients for the innards.
Send someone out get the Eggroll wrappers that I forgot to include in
the list.
While they are gone.

Ok there are three ways to do this.

Method 1 pulverise everything in a food processor to get your innards.
Method 2 Pulverize just your meats and half the spices and use your
veggies shredded.
Method 3 Leave your meats whole and don't use ground anything but chunks
of meat instead.(Especially effective with shrimp but equally good with
the other meats.)

The mixing method is pretty much the same in all three cases.
Take what ever you are going to pulverize and do so.
In this case I will use what I do the most of for normal eggrolls.
Method 2
Take half your spices (Cilantro, garlic, etc) (That would be half the
amount of each one...)
Throw them into a food processor and Go man Go!!!!!
Once they are decimated... Throw in whatever meat you are using.  (Ok a
note here My wife cooks her meats before hand I don't So that I will
leave to you) ((My way has more flavor of the meat but more grease her
way has less meat flavor but less grease.  I say pork cook it first,
chicken cook it halfway then process it, beef and shrimp I go with the
raw))
Pulverise all of that.
Shred your cabbage and/or bok choy.
I mince the carrot but I have also julienned them in the past but
generally I simply mince them as they are simply for color to me.
Chop up your remaining spices leaving things fairly big.  (Once again
this is to your preference)
Answer the phone and tell them that the wrappers are in the produce
department.  If they still have trouble tell them to get a manager to
help. (If you need to talk to the manager yourself and explain that you
want eggroll NOT WonTon wrappers)

Mix all of your stuff in a big bowl.
Clean off your counter to have plenty of space for preparation.

Once your clever adventurer has returned, Make them a drink, Thank them
and send them away.
Now Get a Bowl of water, open the package of wrappers and Now we start
assembly.
Put your innards on one side and the water on the other. Wraps should be
put into a moist paper towel wrapping to keep them moist.   I always
place them in the middle upper section of my work space.
Keep some towels ready.
Line a pan or plate with wax paper this is where the assembled rolls
will sit until frying.

NOW I Double the numer of wraps per roll.  I notice that this way they
don't break open during cooking.  I also notice that most American
Chinese places do the same... (Can't speak for outside the Southeastern US)
So take two eggroll wraps place them on your work surface.  You will act
as if there is only one wrap.  (Don't seperate them just use two instead
of one)
You will want to place them so that they are a diamond when facing you
not a square otherwise you will be wrapping at an angle.
Dip your fingertips in the water, and run your fingers over the wrap
surface.  I do the whole thing but you can just do the edges as well.
 This basically makes the edges glue together.
Now place about 1 1/2 table spoons of the innards, (I use my hands which
are small, I reach in and close my fist tightly while still trying to
keep some of the stuff in my hand this results in about 1 1/2
tablespoons),  in the center of the wraps.
Now is where it gets tricky.
Take the bottom point flop it over the mixture and start the whole thing
rolling forward.
Flip your two side points in so that as you are rolling, your sides seal.
Try again... good.
No you will almost have it closed by simply rolling the rest of the way
up.  Once the top point or the now outer flap rolls back to the top of
the roll, remoisten your fingers and gently moisten and kind of spread
the edge of the seam into the roll itself.
Place on the wax paper and repeat until you either run out of wraps or
patience.  Freeze the remaining left over stuffing (I never get that to
match.)
Heat your oil to medium. (Hey it is an electric stove ok.) Test your oil
to ensure that it is ready to deep fry.
If you use a basket then place your rolls in about 2 at a time and place
the basket into the oil.   Otherwise just plop one or two into the
pot/wok at a time.  (Note I use a pot, as we got rid of the wok as I was
the only one caring for it so it would get cruddy still tastes just as good)

You should cook until they are golden brown to ensure that the inside
cooks as much as the outside.
Always check the first one to ensure doneness.

Drain off oil and pat dry (Kinda like you do fried chicken) with paper
towels.

Enjoy.
 This method takes about 2-3 hours prep and about 40 minutes cooking
time depending upon numbers of rolls.

Nichola
Who just noticed that this was for Dec 24th Sorry!!! Hope they turned
out well.


Isabella di Giovanni wrote:

>--
>[ Picked text/plain from multipart/alternative ]
>
>Thank you. Any help is very greatly appreciated. I will be buying the wrappers.
>Isabella...the Oriental cooking impaired
> "Phil Troy/ G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote: Also sprach Isabella di Giovanni:
>
>
>>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!!!
>>