Here’s a recipe for the egg rolls that I mentioned the other day. Vary the filling as you wish.
Egg rolls are my traditional offering at our family’s Super Bowl party. I fry them at home and re-crisp in my host’s oven for a few minutes before setting them out, with teriyaki sauce and wasabi on the side. If you like spicy food, you can add red pepper flakes to the filling. It is also perfectly fine to steam them instead of frying if you prefer.
- * 1/2 pound ground beef
- * 2 cloves garlic, minced
- * 1 tablespoon sesame oil
- * 1/2 medium head green cabbage, thinly slivered
- * 1 carrot, shredded
- * 2 green onions, finely chopped
- * 3 tablespoons soy sauce
- * 1 tablespoon cornstarch
- * 1 tablespoon peeled and grated fresh ginger
- * 1/4 teaspoon black pepper
- * 1 package 6-inch egg roll wrappers, about 20
- * Vegetable oil for frying
- Heat a large skillet over medium-high heat until heat. Add the ground beef and garlic and cook until no longer pink, breaking up any clumps. Remove the beef to a bowl and drain the fat off from the skillet. Wipe out the skillet with a paper towel to remove most of the beef fat.
- Add the sesame oil to the skillet and heat for several minutes over medium heat. Add the cabbage, carrot, and green onion and cook until the vegetables are soft, 3 to 5 minutes.
- In a small bowl, mix together te soy sauce and cornstarch. Add the ginger and pepper, stirring again.
- Return the beef to the skillet, add the soy sauce mixture, stir to combine everything, and cook for a few more minutes, until the cornstarch thickens any liquid. Remove from the heat and let cool.
- Prepare a clean work surface, with a small bowl of water close by. Place one wonton wrapper in front of you, with one corner pointing away from you. Imagine that the wrapper is a clock face and that the point furthest from you represents 12 o’ clock. Spoon a couple tablespoons of filling horizontally across the center of the wrapper. Fold the 6 o’ clock point up over the filling, tucking it under the filling after you cover it to make a little rounded log.
- Next, fold the 3 o’ clock and the 9 o’ clock points of the wrapper towards the center so that those two points overlap a little. Finally, wet the 12 o’ clock point of the wrapper with a little water, and roll the whole egg roll up toward that point until you’ve formed a tidy little bundle. Gently press the 12 o’ clock point so that it adheres well to the roll.
- Heat enough vegetable oil in a medium skillet to immerse the egg rolls halfway. The ideal frying temperature is about 350° F. I usually begin over medium-high heat, reducing the temperature a notch every 5 minutes or so as I cook, since the longer you cook, the faster the eggs rolls will brown. Usually it takes no longer than 3 to 4 minutes to cook an egg roll. Cook for about 2 minutes on the first side. Turn carefully and cook 1-2 more minutes on the second side. Watch them, because they can burn quickly. Remove to a paper-towel-covered plate to cool before eating. Keep warm in a 200 degree oven until all rolls are cooked.