1 slice ginger - fresh, peeled, about 1 inc, h
1 clove garlic - large
1 tbsp sugar - plus 1-1/2 teaspoons
2 1/2 tsp salt
6 med. shrimp - about 1/4 pound, shel, led and devein
1 head cabbage - green, tough outer l, eaves removed (2 l
1 med. onion - cut into 1/4-inch dice
2 large celery ribs - cut into 1/4-inch dic, e
12 egg roll wrappers
1 egg - beaten
4 cup peanut oil - for deep frying
1 tbsp dry mustard - mixed with 1 tablespo, on cold water
A Recipe for
Egg Rolls No2
Herb Tip |
Herb Tip |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Egg Rolls No2 is one of thousands in the Recipes-to-go Egg Cookbook.
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This is a recipe for Egg Rolls No2 from the recipe cookbook of Recipes-to-go (Egg)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Food Tip |
All happiness depends on a leisurely breakfast. |
| John Gunther |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
1. Fill a large saucepan with water. Add the ginger, garlic, sugar
and salt and bring to a boil over high heat. Add the shrimp and cook
until they curl and turn pink, about 1 minute. Discard the garlic and
ginger and, using a slotted spoon, transfer the shrimp to a sieve to
drain; let cool slightly, then cut in 1/4-inch dice. Set aside.
2. Bring the water in the saucepan back to a boil over high heat.
Halve, core and finely chop the cabbage. You should have 6 cups. Add
the cabbage, onion and celery to the water and cook until the cabbage
is bright green, about 1-1/2 minutes. Drain thoroughly in a colander
and set aside to cool slightly. Press down to extract any excess
water from the vegetables.
3. In a large bowl, combine the reserved shrimp and the barbecued
pork; season with salt to taste. Add the vegetables and mix well.
Divide the filling into
12 equal portions.
4. Place an egg roll wrapper on a work surface like a diamond, with
a tip facing you. Keep the remaining wrappers covered. Place one
portion of the filling in a horizontal line across the bottom third
of the wrapper, then fold the tip closest to you over the filling
toward the center. Lightly brush the side tips of the wrapper with
some of the beaten egg, then fold them into the center. Brush the
surface with egg and roll up the wrapper from the bottom. Brush the
top tip with egg; fold toward you to seal the cylinder. Repeat with
remaining wrappers and filling.
5. Heat a wok over high heat for 45 seconds. Add the peanut oil and
heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently
with tongs or chopsticks, until golden brown, 4 to 5 minutes.
Transfer to a colander or large sieve set over a bowl to drain.
Repeat with the remaining egg rolls, 4 at a time. Serve immediately
with the mustard sauce.
Makes 12 egg rolls.
This is truly a creation of the Chinese-American restaurant. There is
no such thing as an egg roll in China. There are spring rolls,
delicate finger-size cylinders filled with bean sprouts, scallions,
shrimp and pork, encased in a paper-thin skin. Egg rolls on the
other hand are usually filled with a bewildering variety of
ingredients, mostly chopped cabbage. It is, however, possible to
create a fine egg roll such as the one here.
Recipe from Food & Wine, November, 1991.
Serves: 12
Egg Rolls No2 Recipe brought to you by Recipes To-Go