charisstoma

CRISPY HOMEMADE EGG ROLL RECIPE

http://www.spendwithpennies.com/crispy-homemade-egg-rolls/

Ingredients

1 pound ground pork
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon onion powder
¼ teaspoon Chinese 5 spice (optional)
1 tablespoon soy sauce
2½ cups packaged fresh coleslaw (or 2½ cups finely chopped cabbage & shredded carrots)
12 (6 inch square) egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoons water
1 quart canola oil for frying

Sesame Sauce
2 teaspoons olive oil
1 clove garlic
½ teaspoon red pepper flakes
1 teaspoon minced fresh ginger root
¼ cup soy sauce
¼ cup honey
2 tablespoons orange juice
¼ teaspoon sesame oil
1 teaspoon fresh lime juice
½ teaspoon sesame seeds (optional)

Instructions

Sesame Sauce
Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.

Egg Rolls
Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
Preheat oil to 375 degrees F.
Combine flour and water in a small bowl.
Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).

Homemade Egg Roll Wrappers
http://chinesefood.about.com/od/dimsumeggrolls/r/eggrollwraps.htm
Homemade egg roll wrappers are easy to make and often less dry than store bought wrappers.
Time to make these: 60 min 24 squares? hmmmm

Ingredients
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch

Instructions

Sift the flour into a large bowl.

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.

Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Cover the dough and let rest for at least 30 minutes.

Knead the dough briefly, then cut in half.

Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.

Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

** Comment: add a tsp of sugar to the batter to make it extra crispy