Egg Rolls are fun side dish to add to a traditional Asian homemade meal. The problem that many people have is that they require too many steps and too much time. With a few time saving tchniques, making egg rolls will become less of a chore and more enjoyable.
There are three areas that make egg rolls difficult:
1)The filling 2)The rolling 3)The frying
The key to easy egg rolls is to reduce the difficulty on each of these three levels.
It is important to take advantage of pre-cut and pre-cooked items to make the filling a little easier
Vegetables: 1 bag of coleslaw mix and 1/2 cup of chopped onion.
Meat: Use 1 cup of pre-cooked shrimp, deli ham or chicken, or a can of chicken.
Sauce: 3 tablespoons soy sauce, 1/4 cup chicken broth, 1 teaspoon of cornstarch, 1/2 teaspoon ginger, 1 teaspoon minced garlic
Put all ingredients in a fry pan together with a little oil. Stirfry until the cabbage begins to reduce and the filling comes together.
The next problem with making easy eggrolls is in the rolling process. One of the key mistakes is to put too much filling in the egg roll. This leads to problems with rolling as well as frying. Keep it to a couple tablespoons.
Place the filling across the middle of the egg roll wrapper at a diagonal with at least one half inch from the edges. Then roll once to cover filling, then tuck the two side edges in and continue to roll. Have small dish of water available with a pastry brush. Give the last corner a quick brush with the water and seal.
Place on a pan lined with parchment and chill before frying. Do not stack them on top of each other.
The last part of making egg rolls that keeps people from making them is the mess of frying the egg rolls.
It is best to purchase a deep fryer with a basket. This will keep most of the frying mess inside the fryer and off of the stove or counter. They will then fry evenly and not have to be turned. Do not put too many in the fryer at the same time.
Following these few tips makes egg rolls an easy and tasty proposition for any Asian oriented meal.