Ingredients: |
Ingredients: Cabbage – thinly sliced, double the amount of carrots/celery/onions
Carrots – thinly sliced
Celery – thinly sliced
Onions – thinly sliced
Bamboo shoots – thinly sliced
Bean Sprouts
Ginger minced – ginger root from oriental store
Shrimp (already boiled)
Chicken – Cut in chunks, cooked in a skillet with rice wine and soy sauce. Sprinkled with salt and pepper. Once cooled, shred into smaller pieces.
Shiitake mushrooms – thinly sliced and cooked in rice wine and soy sauce.
Other ingredients needed:
Rice Wine
Soy sauce
Kikkoman stir fry sauce
Sesame oil
Eggroll wrapper
Egg wash one egg beaten with a little water
Cornstarch
Salt and pepper
|
Directions: |
Directions:How to cook the filling:
1. In a large skillet – first cook celery, carrots, and onions in rice wine. Sprinkle salt and pepper.
2. Once other vegetables are cooked some, add cabbage and stir, same with mushrooms.
3. Sprinkle some sesame oil and more rice wine as needed.
4. Add the following one at a time, mixing them in: chicken, ginger (about a tbsp.), shrimp.
5. Add about half stir fry sauce at first.
Note: If you add too much, it could be too salty.
6. Add bean sprouts and bamboo.
7. Sample mixture as its cooking. Add more salt and some sesame oil and stir fry sauce (based on
taste and color).
8. Add some cornstarch water mixture to remove excess liquid. If there is a lot of liquid, drain the
mixture in a strainer.
To Fill:
1. Open eggroll skin. Lay flour side down.
2. Add eggwash over half of wrap diagonally.
3. Add filling to opposite half.
4. Fold in order based on diagram.
Tuck and fold first corner around the filling. Then tuck the opposite sides over and roll and tuck. Lay with flap side down.
Cook in vegetable oil until golden brown. Drain on paper towel. |
This recipe for Grandma O'Malley's Egg Rolls is from