Egg Rolls

[Pastachef]

Does anyone have a good egg roll recipe? My cousin and I are wondering what kind of dough they are made from and if they are deep fried.

[lynne]

Pastachef,

You can buy eggroll wrappers in the produce section of most grocery stores. Most of the Superfreshe have them and a Whole Foods you can choose from a selection of wrappers. If you venture into DC's Chinatown they have an even wider variety! Eggroll wrappers are a thicker dough than springroll wrappers, more like a homemade sheet of pasta. Springroll wrappers are thinner, more textured like a crepe. They can hold a wide variety of fillings.

What kind of eggrolls do you like? The basic pork or beef, shredded cabbage, carrot and onion, little soy and ginger? You can use thai cellophane noodles, fishsauce, carrot, chicken? the variety of fillings are endless.

I reccomend checking out the SOAR archives for a start at http://soar.berkeley.edu/recipes/cgi...uery=egg+roll.

There are also many wonderful Oriental cookbooks that are on the market.

After you master the rolls, you can start playing with shui mai and rangoons!

[Pastachef]

Thank you, Afra, I'd love the recipe

[Pastachef]

Thank you Lynne. I love ALL kinds of egg rolls. We were just wondering about a scratch dough recipe. We were curious as to whether or not phyllo dough was the secret. I don't think that's it, but it must be close

[Pastachef]

Rangoons? OMG! LOVE them!!!

[Nick.Shu]

may i be so bold to assume that egg roll wrappers are wonton wrappers, if so, nope not a phyllo dough, more like a pasta.

[SeattleDeb]

Afra..would love the lumpia recipe.

[Risa]

There are several different kinds of Lumpia, but the three main types are Lumpia Shanghai which are deep-fried and about the same circumference as a cigar, regular Lumpia which are also deep-fried and about the size of eggrolls you find in Chinese restaurants and Fresh Lumpia which has more of a crepe-wrapper and filled with fresh veggies and sauteed meat. The last one is my favourite, but it also takes the most time to make. Reynaldo Alejandro's The Philippine Cookbook (avail at B&N.com) has fairly authentic recipes. I'll put the recipes on a webpage and post a link here.

[Risa]

Here's the link I said I'd post for Lumpia. I didn't get a chance to put in the Fresh Lumpia and Crab Egg Roll recipes yet, but I will sometime next week. Afra's recipes sounds somewhat similar and the sauce that Logose mentioned is very close to my fave sauce to go with the Fresh Lumpia.Lumpia recipes

[Svadhisthana]

Wow, thanks for all of the great egg roll recipes. www.cookinglight.com has a wonderful one for baked eggrolls that is yummy. I can't wait to try the ones you posted.
Svadhisthana

[Pastachef]

Thanks for the wonderful recipes everyone. I'm starry eyed with anticipation of trying them. Nick, I'm sure you're right that the egg roll wrappers can't be phyllo dough, and I'm not familiar with wonton. I think Chinese food is my very favorite

[SeattleDeb]

How about spring rolls..is it rice paper? Soaked to make it soft? The rolls we had today had a peanutty sauce..does anyone have that recipe? Thanks.

[logose]

Afra, have you ever had the lumpia with garlic sauce? My mother would make lumpia and she would serve it with the most wonderful addicting garlic sauce I have ever had. Give this a try.

Lumpia Sauce
4 T brown sugar
1/4 cup soy sauce
1 cup chicken stock
2 T cornstarch mixed with 1/4 cup cold water
1 clove of garlic minced
1/4 t salt
Combine in a saucepan sugar, soy sauce, and stock. Bring to boil. Add the cornstarch and water and stir cooking unti it thickens about 1 minute. Stir in the garlic and salt.

[logose]

SeattleDeb,
Here is a recipe that works quite well and I have used this for my class.I have heard of one method in which you place the rolls in cold oil and then fry for 20-30 minutes. Have never tried it for I think it would soak up the oil and be quite greasey at the end.
I also heard of brushing the rice paper rounds with an egg wash then waiting for it to soften about one minute. I never tried this either.


* Exported from MasterCook *

VIETNAMESE IMPERIAL ROLLS

Serving Size : 16

Amount Measure Ingredient -- Preparation Method
2 c Warm water
1/4 c Sugar
Sixteen 8-inch round dried rice paper wrappers
Peanut oil for deep-frying
Lettuce leaves
Fresh mint leaves
Cilantro leaves
-----FILLING-----
3 tb Small dried tree ear
-mushrooms
2 oz Bean thread noodles
1 lb Ground pork butt or Substitute Lobster meat, shrimp or crab meat or combine pork with seafood
4 Garlic cloves, finely minced
4 Shallots, minced
1 tb Fish sauce
1/2 ts Pepper
1 c Grated carrot
1 c Bean sprouts, tailed
-----DIPPING SAUCE-----
1 Garlic clove, squeezed
-through a garlic press
1/2 tb Sugar
4 tb Fresh lime juice
3 tb Fish sauce
1 Fresh or dried red chile
-seeded, finely minced
3 tb Water
1 tb Finely grated carrot

.

In 2 separate bowls, soak the tree ears and the bean thread noodles
in warm water until soft and pliable, about 6 minutes. Rinse tree
ears and drain. Remove and discard any hard centers. Coarsely chop
and set aside, Drain the noodles and roughly chop into about 2-inch
lengths; set aside.

Mix together the pork, garlic, shallots, fish sauce and pepper. Add
tree ears, noodles, carrots and bean sprouts; mix together with your
hands.

Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish
sauce, chile and water; let sit at room temperature for at least 10
minutes, When ready to use, strain into a small bowl and add grated
carrot. Makes 1/2 cup.

To form spring rolls: Combine warm water and sugar in a wide shallow
pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a
second and immediate immediately place it flat on the counter or on a
wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens
to a pliable skin, about 1 minute, sometimes longer.

Using your hands, shape 3 tablespoons of filling into a tight compact
log, about 1-inch in diameter and 4 to 5 inches long. Place the log
along the bottom third of the wrapper. Roll the bottom edge over the
log, then roll it over the filling once more. Make sure the wrapper
is taut around the filling. Fold the outside wrapper edges inward to
enclose the ends. Roll up to seal. If there is a tear in the
wrapper, bandage it with a soften softened rice paper remnant.

Set rolls seam side down on a lightly oiled baking sheet and cover
with a damp towel. Continue making the remaining rolls.

To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat
fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.
Fry for 10 seconds. Immediately increase heat to high (375F).
Continue to fry, turning occasionally, until golden brown, about 6 to
8 minutes.

Remove rolls to paper towels to drain.

Serving suggestions:

Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and
enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of
coriander and mint. Dip into sauce and eat as a light lunch or part
of a multi course meal.

NOTE: If you're working ahead, place the rolls (unfried) on a tray
with a sheet of plastic wrap be between each layer, and refrigerate
them overnight, wrapped in plastic. Don't keep them longer than 1
day. Fried, cooled rolls may be sealed in airtight freezer bags and
frozen for up to 2 months. To reheat, thaw, place on a baking sheet
and bake at 350F for 10 minutes.

Makes 16 rolls.

PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g
saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.



Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground pork or chicken if you don't like seafood.

[SeattleDeb]

Lorraine, that recipe looks great. These were served uncooked...fresh? They said Vietnamese Spring rolls on the menu, but they were definately not fried. Is there another variety?