Egg rolls are deep fried with chopped vegetables and meat.
Egg rolls are a traditional Asian appetizer gaining in popularity around the world. Egg rolls usually contain a combination of chopped vegetables, cabbage and meat wrapped in a sheet of dough. Egg rolls are deep-fried until they are golden and crunchy. Making them at home allows you to create the tasty dish using whatever meats you prefer. You can also choose to make a vegetarian option and use either tofu instead of meat or just vegetables.
Instructions
1. Heat the sesame and canola oils in a large skillet over medium-high heat. Add the meat to your skillet and cook until no longer pink.
2. Saute shredded cabbage in the skillet for two minutes with the meat. Stir in snow peas, carrots, bamboo shoots and green onions and cook for an additional 1-2 minutes.
3. Mix cornstarch and soy sauce together in a small bowl. Add the liquid to the vegetable and meat mixture. Cook until the sauce comes to a boil and thickens, about 2-3 minutes. Remove the skillet from heat and allow the mixture to cool.
4. Place the egg roll wrappers on a flat surface and brush the edges with water. Add approximately 1/8 of the filling on one end of a wrapper, leaving a 1/4-inch border along the top and sides.
5. Roll the wrapper over the filling, tucking in the end. Fold the sides over the filling and continue until completely rolled. Continue filling and wrapping the remaining rolls.
6. Heat peanut oil in a large deep saucepan. You will need enough oil to completely cover your egg rolls, so the peanut oil should be about 4-inches deep. Allow the oil to reach 350 degrees Fahrenheit before cooking your egg rolls.
7. Fry your eggs rolls until golden brown, about 2-3 minutes. Remove egg rolls and drain on a paper towel. Serve hot with the sauce of your choice.
Tags: about minutes, about minutes Remove, chopped vegetables, minutes Remove, over filling