Get ready to wrap and fry all the eggrolls at the same time. If they set longer than about 15 minutes, you run the risk of the filling seeping and breaking through the tender wrapper. After frying, you may cool them, cover tightly and freeze for warming in the oven.
Adapted from Take-Out Menu Cookbook by Carla Snyder and Meredith Deeds.
Makes about 20 eggrolls.
3 Tablespoons oyster sauce
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
1/4 cup vegetable oil
1- 1-inch piece ginger, peeled and minced, or to taste
3 garlic cloves, minced (equals 1 Tablespoon) or to taste
2 teaspoons cornstarch
1 bunch scallions, washed and sliced thinly
2 stalks celery, minced
2 carrots, minced or grated (this ingredient may be excluded if using coleslaw mix)
1 (10 ounce) package button mushrooms, sliced
1 (1 pound) package of pre-shredded cabbage, or 1 small head napa cabbage, shredded
1 egg, beaten for egg wash
1 package eggroll wrappers
2 to 3 cups additional oil for frying.
Chinese mustard, plum sauce, duck sauce or sweet chile sauce for dipping.
Combine the oyster sauce, soy, sesame oil, cornstarch, sugar and salt in small bowl and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add ginger, garlic, scallions, mushrooms, celery and sauté for 3-4 minutes until softened. Add cabbage mix and sauté for another minute or two.
Mix reserved sauce to ensure cornstarch is suspended and pour this sauce over ingredients in pan. Toss to incorporate and heat for another minute or two until starch thickens just a bit. Remove from heat and allow to cool to room temperature.
Keep wrappers covered with a barely damp kitchen towel or plastic wrap. Place a wrapper in front of you with one point facing you. Using 1/4 cup of filling (drain if you need to, wetness is the enemy) spread it horizontally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with a tiny bit of water or egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the rest of the wraps in the same manner.
If you are serving all the eggrolls immediately, preheat the oven to 200 degrees to keep warm. If not, you may skip this step.
In a wide, heavy pot, heat 2 inches of oil to 360 degrees over medium heat. Carefully add 4 eggrolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the eggrolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining eggrolls in batches of 4. When they are all browned, the eggrolls may be kept in the oven up to 30 minutes.
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