Friday, March 13, 2015

Rosie And Her Egg Rolls.


I have to tell you.
Rosie has this egg roll thing down.

I started off with a handful of dried mushrooms.
Pour boiling water to cover.

Let soak about 20-30 minutes.
Cut off any hard pieces,
then dice the mushrooms.

Now, about the green onions...
Here's what you do:
When you cut the scallions,
 leave about an inch and a half on the root end
and place in water.
Put in a sunny window.
In a few days,
they'll start to sprout.
Wait until they get a bit of growth on them,
 then chop away or plant.

For the meat filling:
1 lb.  ground pork.
 3 chopped scallions 
2 TB soy sauce
1 tsp sesame oil
1 TB cornstarch
Mix thoroughly and set aside.

The two best kitchen tools are your hands.
Combine all ingredients and set aside.

Next, make the omelet.
Beat 2 eggs.
Add a teaspoon of peanut oil to your wok or frying pan
over medium heat.
When the oil is hot, pour in the beaten eggs,
angling the pan around so the eggs spread out.
Cook, without stirring, until almost firm,
then flip and cook the other side.
Slice omelet into shreds.

You'll need 1/2 teaspoon ground, roasted Szechwan peppers.

Ingredients for my egg rolls:
Clockwise from top left -
pork mixture
julienned carrots
shredded omelet
3 sliced scallions
soaked mushrooms, sliced
1/4 small cabbage, shredded

Heat wok or pan over high heat and add 2-3 tablespoons of peanut oil.
When the oil gets hot,
add in the meat mixture, stirring and breaking up the pork.

When the pork is slightly brown, 
add in the rest of the ingredients and cook through-
about 2 minutes.

Season the entire mixture:
3 TB soy salt
1/2 tsp ground roasted Szechwan peppercorns
1/2 tsp sesame oil
Add the above ingredients
 and stir fry the mixture for one more minute.
Remove from heat and let cool before stuffing your egg rolls.

While your stuffing mixture is cooling,
make the dipping sauce.
Dipping Sauce
1/4 cup soy sauce
2 TB rice vinegar
1 tsp hot pepper flakes
1/4 tsp sesame oil
Mix all together.

Add in a chopped scallion for good measure.

Assemble the egg rolls.
Pickled ginger.

Place pork mixture in center of wrapper.
Do not over-fill.
Brush edges with water so they'll seal.

Start rolling.

When you have a complete roll ...

... fold in the sides
and continue to roll, pressing to seal.

Heat peanut oil to any around 325° - 350°.

Two at a time in the oil.
Never crowd the pan.
 It lowers the temp of the oil
and you get greasy, not crisp.

Keep egg rolls submerged
Fry 2-3 minutes, until golden brown.

Drain on a rack.
Forget the paper towels.
They just keep the oil in contact with the rolls
and you don't want that.

Let cool, then slice.
Add dipping sauce and chopped scallions.


Sara said...

Rosie, these egg rolls look amazing! I stick my green onion ends in the ground in my herb garden and they grow forever. Also, I am back to blogging!

Rosie Hawthorne said...

YAY!!!!! Welcome back. I've missed you.