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Chef Don's
Favorite Appetizer Recipes
Vegetable
Egg Rolls
Serves 4-6
12 Egg Roll Wrappers
1/4 cup Bean Sprouts
1 cup Napa (Chinese) Cabbage, shredded
fine
1/4 cup Carrot, fine julienne
1/2 cup Bok Choy, shredded fine
4 Scallions, chopped fine
1 Tbsp. Garlic, minced
1 Tbsp. Soy Sauce
1 Tbsp. Sake
1 Tbsp. Oyster or Fish Sauce
2 tsp. Ginger
1-2 tsp. Chinese Five Spice Powder
2 tsp. Pepper
2 Tbsp. Cornstarch
Peanut or Vegetable Oil as needed
1 Egg with 2 Tbsp. water, beaten
Heat the oil in a sauté pan.
Add the vegetables and sauté for 4-5 minutes. Add the garlic
and spices and toss. Add the sake and oyster sauce. Mix the cornstarch
with the soy sauce and add to the pan. Cook until the sauce is thick
and coats the vegetables. Remove from the heat and let cool. On a flat
surface lay down a wrapper so that it looks like a diamond. Just below
the middle of the wrapper mound soma of the vegetable mixture
lengthwise. Brush the edges with egg wash. Fold over the left and right
sides of the wrapper. Roll up and seal the end. Let rest with the fold
end down for about 5 minutes. This will let the egg set up and make a
good seal. Fry in oil at 350° - 360° for 6-8 minutes or
until crisp and golden brown.
Serve
with:
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