Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, asian inspired egg rolls. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Asian Inspired Egg Rolls is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Asian Inspired Egg Rolls is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook asian inspired egg rolls using 27 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Asian Inspired Egg Rolls:
- Take meat
- Take Ground Meat
- Get cornstarch
- Make ready soy sauce
- Take oyster sauce
- Make ready salt
- Take ground black pepper
- Prepare filling
- Get shredded cabbage (1/2 pound)
- Take onion, chopped
- Take celery stalks, sliced on diagonal
- Take water chestnuts, chopped
- Take bean sprouts or 2 cups fresh, chopped
- Take green onions, chopped
- Make ready garlic, chopped
- Take sauce
- Get cool water
- Get corn starch
- Make ready soy sauce
- Make ready oyster sauce
- Prepare sesame oil (optional)
- Take ground black pepper
- Prepare crushed red pepper flakes
- Take assembly
- Make ready egg roll skins/wrappers
- Take cornstarch
- Take cool water
Steps to make Asian Inspired Egg Rolls:
- Add all meat ingredients together, mix well. Let sit 15 minutes to allow flavors to infuse.
- Prepare onion, garlic and celery first
- Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high.
- Add meat mixture, chop up and turn to cook
- When the meat is about half way cooked, add the onion, garlic and celery. Stir to combine.
- Setup a large bowl with a bunch of paper towels at the bottom
- When the onion is translucent, add the chopped cabbage and water chestnuts
- Turn/stir until the cabbage is mostly cooked
- Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes
- Reduce heat to medium
- Add rest of sauce ingredients to pan, stir for about 2 minutes.
- Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring.
- Turn of heat, give one last stir. Transfer to the bowl with paper towels at the bottom.
- Allow to cool down so you can handle it without burning yourself, about 15-20 minutes.
- Mix the assembly cornstarch and water. This will be the "glue" that holds the wrapper together.
- I pretty much followed the instruction on the wrappers I bought. Pretty straight forward. A picture explains it the best, please refer to this step picture.
- Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture.
- Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step.
- I find if you try to make it to right, the wrapper will rip. So just snug it a little, let the "glue" hold it together.
- Put enough oil in a pan to go about half way up the wrapped rolls. I found medium heat was just right on my stove-top. I don't have a thermometer, so it was all guess work, trail and error. I started on medium high, but they cooked to fast, got too dark.
- Carefully place egg rolls in the hot oil, don't overcrowd them.
- Just keep an eye on them and flip them over when they look right to you. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side
- We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce
- I tried to be neat, I really did, just reside yourself, this is a messy proposition.
So that is going to wrap it up for this special food asian inspired egg rolls recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
