Recipe: Mini Egg Rolls*

早安

This says, “Zǎo ān” or “Good Morning” in Chinese (I hope!)

Because it’s Chinese New Year this Friday, it’s a great excuse for everyone to eat Chinese food, whether take-out, pre-made frozen, or homemade.  Rice is an important staple at our house, and there are so many varieties we enjoy—Basmati (to go with Indian food), Jasmine—(smells so good while cooking), and most recently Calrose, which I made last week to go with a Korean Beef dish I tried using one of Campbell’s Slow Cooker Sauce Packets which was part of the Buy 6 get $3.00 off at Smith’s (to which I added Asian style frozen vegetables, canned bean sprouts and water chestnuts, and fresh onions).  It was an extremely easy Sunday dinner, and with my Calrose rice in the rice cooker, we had a delicious, nutritious meal with minimal Sunday labor on my part!

Today I’m going to share one of our family treasures which we only make on Christmas Eve—Homemade Mini Egg Rolls.  Folks devour these as fast as I can make them, and if you’ve never tried making egg rolls at home, know that I’ve worked on simplifying the recipe instructions, including photos, so that Chinese New Year this Friday night can be a fun event at your house! 

Filling:

-2 cups grated carrots (regular sized grater)

-3 cups bagged coleslaw mix (in produce section)

-1 small finely chopped green pepper

-1 bunch sliced green onions

-1 can (14 oz) bean sprouts, drained

-4 garlic cloves, minced

-2 cans (10 oz each) chicken, drained and shredded

In a couple of tablespoons of oil in large skillet, sauté all ingredients (except the sprouts, chicken, and garlic) until crisp-tender—about 3 or 4 minutes.  Drain off any liquid.  Add the sprouts, chicken, and garlic.  Saute a minute more.

Whisk together the following in a small bowl.

5 Tablespoons water

2 Tablespoons soy sauce

½ teas. ground ginger

1 Tablespoon brown sugar

Pinch of cayenne pepper

4 teas. cornstarch

Add this to the chicken/veggie mix in skillet.  Cook until mixture has thickened and starts to bubble. Remove from heat. 

Refrigerate in a covered bowl until ready to make the Egg Rolls.

Using a regular package of egg roll wrappers (available in the produce section of the grocery store), cut the wrappers into fourths (taking a small stack at a time, cut them evenly with a sharp knife and stack them together.  If you’re working alone, keep covered, taking out a few at a time so they don’t dry out.)

You may need two packages of these.  There are various brands—all are similar.  But get the square, not the round ones.

Place a small spoonful of filling on a wrapper, then fold together as follows:

It helps to moisten your finger in the filling juice to seal the flap at the end.

As you work, lay the egg rolls in rows on a cookie sheet lined with tin foil or waxed paper.  You can do this up to a couple of hours before frying time.  If you do it too soon and they have to wait too long, the filling will start to moisten the wrappers and they will open up when frying.  Do not cover them—just place in fridge OR fry immediately.
You will want to have a large pan with several inches of vegetable oil (at least a bottle of oil) heated to about 375 degrees (I put my candy thermometer in the pot and watch it.  If you don’t have one, just test an egg roll when it seems about right and adjust heat accordingly).  Cook about ten or twelve at a time.  They are ready when golden brown.  If they seem to be cooking too quickly, turn down the oil a bit, but they don’t take long.  Remove with a slotted spoon and drain on paper towels. Serve immediately with Sweet and Sour dipping sauce.  See recipe below.  Those who prefer a spicier dip might enjoy using Sweet Chili Sauce, available in the Asian food area of your supermarket (I like the Panda Express brand).

Sweet and Sour Sauce for Egg Rolls

2/3 cups packed brown sugar

2/3 cups canned pineapple juice

¼ cup apple cider vinegar or white vinegar

2 large teas ketchup

1 tsp. soy sauce

1 ½ tablespoons cornstarch

Whisk together in small saucepan and cook over medium heat until thickened, stirring constantly.  You can place in fridge until ready to serve, then reheat in microwave.  You may want to double this batch.

*Originally distributed January 2014