by Gina Luna
- The Capitol Hill Times -
Wanna impress someone? Homemade eggrolls are the ticket. It’s time consuming, and hot oil is involved (yeah, you might want long sleeves for this one), but the end result is worth it: fresh, crispy, and hot. And, since you’re making them, you can have as many as you want.
I pack mine with traditional ingredients, but, once you get the hang of it, you can use whatever suits you. Next time I might try to stuff some with fruit, then finish them off with powdered sugar. One thing at a time.
- (Makes 10-15 eggrolls)
- 2 tablespoons vegetable oil
- 1 cup lean pork, sliced thin
- 1/2 cup onion, diced
- 1 cup bean sprouts
- 1/2 cup celery, julienned
- 1/4 cup bamboo, julienned
- 2 tablespoons water chestnuts, chopped
- 1/2 cup carrot, julienned
- 1/2 cup cabbage, julienned
- 2 large forest mushrooms, julienned
- 1 tablespoon oyster sauce
- 1/2 cup water
- About 1/2 tablespoon cornstarch
- vegetable oil for deep-frying (about 3 cups)
- pack of eggroll skins (10-12)
- Dipping sauce(s) of choice
- 1. Heat oil in wok or large skillet until hot. Add pork, and cook until fully braised (all pink meat is gone).
- 2. Add onion, bean sprouts, celery, bamboo, water chestnuts, carrot, cabbage, forest mushrooms, and oyster sauce– then cover, bring to a boil and cook for 30 seconds.
- 3. Thicken with water and cornstarch, adding cornstarch until a thick sauce is formed. Then, set aside and allow to cool.
- 4. When filling is cooled, set eggroll skin like a diamond in front of you, place about 3 tablespoons of filling on bottom-middle of eggroll skin, then bring bottom up to cover filling. Role once, then fold sides into overlap. Continue to wrap until closed.
- 5. In a wok or skillet, heat oil for deep-frying to 375º F. Deep-fry each eggroll for about 2 minutes, until golden brown (turn while cooking to fry evenly). Set aside to cool for a few minutes, then serve warm with.