Egg Rolls
This recipe crafts classic crispy egg rolls filled with a savory blend of ginger, garlic, vegetables, and minced shrimp. The stir-fried filling is cooled and wrapped in wonton wrappers, then pan-fried to golden perfection. Serve these delicious appetizers with a homemade sweet and tangy dipping sauce, perfect for an authentic Asian culinary experience.
Equipment
- 1 Wok or Large Skillet
- 2 Mixing Bowls
- 1 Tongs
- 1 Fine-Mesh Strainer
- 1 Grater for fresh ginger
Ingredients
Main
- 4 tablespoons vegetable oil
- 1- inch grated fresh ginger
- 2 cloves garlic finely chopped
- 2 scallions sliced thinly
- 1 carrot cut into 1-inch julienne strips
- 1 small red pepper cut into 1-inch julienne strips
- 1 cup Napa cabbage shredded
- 1/4 cup chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 1 to 2 tablespoons sesame oil
- 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
- 10 shrimps cooked and minced
- 1/3 cup lite soy sauce
- 1/3 cup rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons sesame oil
- Pinch of red pepper flakes
Instructions
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Notes
Achieving crispy egg rolls hinges on proper oil temperature; ensure it's hot enough for immediate browning but not smoking, and avoid overcrowding the skillet. Crucially, strain and thoroughly cool the vegetable and shrimp filling before wrapping to prevent soggy wrappers and steam bursts during frying. Seal wrappers tightly to avoid leakage. For the dipping sauce, adjust sweetness and heat to personal preference. Consider finely dicing the shrimp rather than just mincing for better integration and texture within the filling. A quick blanch of the julienned vegetables before stir-frying can ensure even tenderness without overcooking.