Egg Rolls – Part 2
October 13, 2011
Continuing on from Egg Rolls – Part 1…
Now it is time to chop until your little heart’s content, then chop some more! These next steps could be made much easier by using a food processor or mandolin. We did it old school with a good ole knife and cutting board.
Brown two pounds of hamburger in a skillet on stove.
Chop eight heads of lettuce into matchsticks. You heard me, eight.
Oma prefers to do her prep sitting on the floor, and I prefer to stand. This worked out perfectly space wise in her kitchen. I had the island to myself, and she sat in the dining area off the kitchen.
Chop bean sprouts into small pieces.
Chop rice noodles into small pieces.
Chop 2-3 pounds of crab into small pieces.
Chop 3 pounds of shrimp to small pieces. Again, we cheated an bought the pre-cooked, frozen stuff. Just remove the shell (?) and tail and chop away.
I don’t eat seafood very often. Can you tell? I’m sure there’s a technical term for prepping the shrimp, but I have no idea what that is. Can anyone educate me?
The pre-prepped shrimp:
Oma’s telling me to do something in this picture. Maybe she’s telling me to stop taking pictures. I took a TON during this two day process.
Once cabbage is cut into match sticks, sprinkle with salt then let rest for a while. I honestly didn’t time this step. I didn’t even know it was going on until it was over. I’d say let it rest for a good half hour.
The salt breaks down the cabbage making it more tender, and it also produces a lot of cabbage juice. You want the ingredients as dry as possible before continuing.You will need to squeeze any liquid out of the cabbage, bean sprouts, and shrimp.
Note: Oma said not to squeeze the shrimp if you want more of a shrimp-y flavor. We squeezed the shrimp for this batch, and we couldn’t taste the shrimp at all.
We started trying to squeeze with our hands. This was not super effective.
I pulled out a trick I learned from watching 30 Minutes Meals with Rachel Ray. Put the ingredients into a clean dish towel then twist and squeeze.
Once Dan and I were good at rolling the egg rolls, Oma start cooking them on the stove. You may want to wait to heat the oil until you are done rolling unless you have multiple hands to help.
Heat oil in a large skillet. I have no idea how hot. I’d say medium to medium-high.
Place an egg rolls wrapper in front of you like a diamonds, one of the corners pointed at you. Grab a small handful of “innerds” and squeeze them together as you place them towards the tip of the wrapper closest to you.
Carefully wrap the roll, tucking in the corners as you go. Before you finish the rolls, brush some beaten egg on the corner and finish rolling to seal.
Piece of cake!
I made a video of this process to try to make it more clear, but I can’t figure out how to upload it. I think it’s too big. I’ll work on that.
Time to cook these suckers. If you are eating immediately, deep fry, turning occasionally, until golden brown all over.
If storing them, fry for a few minutes on each side, remove from oil and cool. The put in freezer safe ziplock bag and toss in the freezer. When you are ready to eat the frozen ones there are two ways to prepare them:
- Bake at 350 for 45 minutes or until crispy and brown all over. We line a jelly roll pan with foil as the rolls to leak quite a bit of oil as they bake. No need to let them thaw for this method, just pull them straight out of the freezer and into the oven.
- Deep fry until crispy and brown all over. We don’t usually do this method due to the extra oil and mess involved.