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.
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.
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.
Jewels Quelly www.angelfoodpcs.com (Get our free e-zine by signing up at our website!)
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