Egg Rolls are great – they can be served as a snack, appetizer, or a meal. John made these with fresh-cut Daikon Radish Sprouts, vegetables, and shrimp. They can be garnished with any number of sauces – or your own custom blend. We placed Sriracha, Colman’s Mustard, Soy Sauce, Sweet Chili Sauce, and Plum Sauce and mixing bowls on our table.
2 Tablespoons Vegetable Oil
1 clove Garlic, minced
1/2 cup shredded Carrots
2 ribs Celery, finely chopped
6 Green Onions, sliced
1 cup Daikon Radish Sprouts
Salt and Pepper, to taste
When vegetables soften slightly and brighten in color, stir in:
10 large Shrimp, each cut into 4 pieces
Remove from heat.
Mix 1 teaspoon Corn Starch with a few drops of water to form a paste.
Place Egg Roll wrapper on a tray with a point towards you, so it makes a diamond.
Place 3 heaping Tablespoons of Vegetable/Shrimp mixture in the center of the wrapper.
Fold top corner over the top of the filling – about 2/3 towards the bottom corner.
Fold left and right corners towards the middle, tightly around filling, then roll toward bottom corner, rolling tightly.
Paint bottom corner with reserved Corn Starch Paste, and seal.
Continue until all filling has been used – this recipe should make about 16 Egg Rolls.
In a deep sauce pan, bring 3 – 4 cups Vegetable Oil to medium-high heat.
Fry Egg Rolls 2 at a time until golden brown.
Serve with your choice of sauces while still hot.
They can be kept warm in the oven.
|San Buenaventura Mission at night, Ventura, CA|
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Paula @ Vintage Kitchen says
I´ve never made rolls at home. But I figure since I eat what the chinese restaurant delivers I might as well get over my deep-frying aprehension. They will at least be fried in a never-used-before oil! They look very yummy Susan.
Laura (Tutti Dolci) says
I love egg rolls, these look amazing and so easy to make at home!
Susan these rolls had me drool in front of my laptop! I wish I was your neighbor, they look perfect!
Mary Hirsch says
As I implied in reply to your Wok Wednesdays comment to my Post today, John’s in a whole different league than I regarding Chinese cooking. Everything in those egg rolls are nutritious and healthy for you, so a little deep frying just cannot hurt at all. You both make it look simple. Not so. I think I have to get past Chinese 101 before I can tackle this but I have printed the recipe out and stuck it my Grace Young cookbook. I seem to be successful when I try your recipes, they are written well, so maybe sooner than later.
Susan, I’ve been really bad about commenting this week…grandkid time! I see you have been quite busy! This looks delicious…I never make chinese food…you have inspired me!