Egg Rolls

Discussion in 'Food & Cooking' started by pastachef, May 10, 2001.

  1. pastachef

    pastachef

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    Does anyone have a good egg roll recipe? My cousin and I are wondering what kind of dough they are made from and if they are deep fried.
     
  2. lynne

    lynne

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    Pastachef,

    You can buy eggroll wrappers in the produce section of most grocery stores. Most of the Superfreshe have them and a Whole Foods you can choose from a selection of wrappers. If you venture into DC's Chinatown they have an even wider variety! Eggroll wrappers are a thicker dough than springroll wrappers, more like a homemade sheet of pasta. Springroll wrappers are thinner, more textured like a crepe. They can hold a wide variety of fillings.

    What kind of eggrolls do you like? The basic pork or beef, shredded cabbage, carrot and onion, little soy and ginger? You can use thai cellophane noodles, fishsauce, carrot, chicken? the variety of fillings are endless.

    I reccomend checking out the SOAR archives for a start at http://soar.berkeley.edu/recipes/cgi...uery=egg+roll.

    There are also many wonderful Oriental cookbooks that are on the market.

    After you master the rolls, you can start playing with shui mai and rangoons!
     
  3. pastachef

    pastachef

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    Thank you, Afra, I'd love the recipe :) :)
     
  4. pastachef

    pastachef

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    Thank you Lynne. I love ALL kinds of egg rolls. We were just wondering about a scratch dough recipe. We were curious as to whether or not phyllo dough was the secret. I don't think that's it, but it must be close :)
     
  5. pastachef

    pastachef

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    Rangoons? OMG! LOVE them!!!
     
  6. nick.shu

    nick.shu

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    may i be so bold to assume that egg roll wrappers are wonton wrappers, if so, nope not a phyllo dough, more like a pasta.
     
  7. seattledeb

    seattledeb

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    Afra..would love the lumpia recipe.
     
  8. risa

    risa

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    There are several different kinds of Lumpia, but the three main types are Lumpia Shanghai which are deep-fried and about the same circumference as a cigar, regular Lumpia which are also deep-fried and about the size of eggrolls you find in Chinese restaurants and Fresh Lumpia which has more of a crepe-wrapper and filled with fresh veggies and sauteed meat. The last one is my favourite, but it also takes the most time to make. Reynaldo Alejandro's The Philippine Cookbook (avail at B&N.com) has fairly authentic recipes. I'll put the recipes on a webpage and post a link here.
     
  9. risa

    risa

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    Here's the link I said I'd post for Lumpia. I didn't get a chance to put in the Fresh Lumpia and Crab Egg Roll recipes yet, but I will sometime next week. Afra's recipes sounds somewhat similar and the sauce that Logose mentioned is very close to my fave sauce to go with the Fresh Lumpia.Lumpia recipes
     
  10. svadhisthana

    svadhisthana

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    Wow, thanks for all of the great egg roll recipes. www.cookinglight.com has a wonderful one for baked eggrolls that is yummy. I can't wait to try the ones you posted.
    Svadhisthana
     
  11. pastachef

    pastachef

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    Thanks for the wonderful recipes everyone. I'm starry eyed with anticipation of trying them. Nick, I'm sure you're right that the egg roll wrappers can't be phyllo dough, and I'm not familiar with wonton. I think Chinese food is my very favorite :)
     
  12. seattledeb

    seattledeb

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    How about spring rolls..is it rice paper? Soaked to make it soft? The rolls we had today had a peanutty sauce..does anyone have that recipe? Thanks.
     
  13. logose

    logose

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    Afra, have you ever had the lumpia with garlic sauce? My mother would make lumpia and she would serve it with the most wonderful addicting garlic sauce I have ever had. Give this a try.

    Lumpia Sauce
    4 T brown sugar
    1/4 cup soy sauce
    1 cup chicken stock
    2 T cornstarch mixed with 1/4 cup cold water
    1 clove of garlic minced
    1/4 t salt
    Combine in a saucepan sugar, soy sauce, and stock. Bring to boil. Add the cornstarch and water and stir cooking unti it thickens about 1 minute. Stir in the garlic and salt.
    :D
     
  14. logose

    logose

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    SeattleDeb,
    Here is a recipe that works quite well and I have used this for my class.I have heard of one method in which you place the rolls in cold oil and then fry for 20-30 minutes. Have never tried it for I think it would soak up the oil and be quite greasey at the end.
    I also heard of brushing the rice paper rounds with an egg wash then waiting for it to soften about one minute. I never tried this either.


    * Exported from MasterCook *

    VIETNAMESE IMPERIAL ROLLS

    Serving Size : 16

    Amount Measure Ingredient -- Preparation Method
    2 c Warm water
    1/4 c Sugar
    Sixteen 8-inch round dried rice paper wrappers
    Peanut oil for deep-frying
    Lettuce leaves
    Fresh mint leaves
    Cilantro leaves
    -----FILLING-----
    3 tb Small dried tree ear
    -mushrooms
    2 oz Bean thread noodles
    1 lb Ground pork butt or Substitute Lobster meat, shrimp or crab meat or combine pork with seafood
    4 Garlic cloves, finely minced
    4 Shallots, minced
    1 tb Fish sauce
    1/2 ts Pepper
    1 c Grated carrot
    1 c Bean sprouts, tailed
    -----DIPPING SAUCE-----
    1 Garlic clove, squeezed
    -through a garlic press
    1/2 tb Sugar
    4 tb Fresh lime juice
    3 tb Fish sauce
    1 Fresh or dried red chile
    -seeded, finely minced
    3 tb Water
    1 tb Finely grated carrot

    .

    In 2 separate bowls, soak the tree ears and the bean thread noodles
    in warm water until soft and pliable, about 6 minutes. Rinse tree
    ears and drain. Remove and discard any hard centers. Coarsely chop
    and set aside, Drain the noodles and roughly chop into about 2-inch
    lengths; set aside.

    Mix together the pork, garlic, shallots, fish sauce and pepper. Add
    tree ears, noodles, carrots and bean sprouts; mix together with your
    hands.

    Nuoc Cham Dipping Sauce: Combine garlic, sugar, lime juice, fish
    sauce, chile and water; let sit at room temperature for at least 10
    minutes, When ready to use, strain into a small bowl and add grated
    carrot. Makes 1/2 cup.

    To form spring rolls: Combine warm water and sugar in a wide shallow
    pan (such as a cake pan). Immerse 1 wrapper in the sugar water for a
    second and immediate immediately place it flat on the counter or on a
    wet, wrung-out, kitchen towel. Let sit until it wrinkles and softens
    to a pliable skin, about 1 minute, sometimes longer.

    Using your hands, shape 3 tablespoons of filling into a tight compact
    log, about 1-inch in diameter and 4 to 5 inches long. Place the log
    along the bottom third of the wrapper. Roll the bottom edge over the
    log, then roll it over the filling once more. Make sure the wrapper
    is taut around the filling. Fold the outside wrapper edges inward to
    enclose the ends. Roll up to seal. If there is a tear in the
    wrapper, bandage it with a soften softened rice paper remnant.

    Set rolls seam side down on a lightly oiled baking sheet and cover
    with a damp towel. Continue making the remaining rolls.

    To deep fry rolls: Pour 2 inch inches of oil into a wok or deep-fat
    fry fryer. Heat to 325F. Add a few rolls at a time. Do not crowd.
    Fry for 10 seconds. Immediately increase heat to high (375F).
    Continue to fry, turning occasionally, until golden brown, about 6 to
    8 minutes.

    Remove rolls to paper towels to drain.

    Serving suggestions:

    Cut fried rolls crosswise into 1 1/2-inch pieces . Dip into sauce and
    enjoy as an appetizer. Or, wrap rolls lettuce leaves with sprigs of
    coriander and mint. Dip into sauce and eat as a light lunch or part
    of a multi course meal.

    NOTE: If you're working ahead, place the rolls (unfried) on a tray
    with a sheet of plastic wrap be between each layer, and refrigerate
    them overnight, wrapped in plastic. Don't keep them longer than 1
    day. Fried, cooled rolls may be sealed in airtight freezer bags and
    frozen for up to 2 months. To reheat, thaw, place on a baking sheet
    and bake at 350F for 10 minutes.

    Makes 16 rolls.

    PER ROLL: 175 calories, 5 g protein, 18 g carbohydrate, 8 g fat (3g
    saturated), 1 mg cholesterol, 90 mg sodium, I g fiber.



    Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

    NOTES : The Vietnamese spring rolls are much smaller and more crisp than
    the Chinese version. Unlike the Chinese spring rolls, they can be
    rolled in the morning, then covered and refrigerated for several
    hours before cooking. After cooking they will keep nice and crisp
    in 150-degree oven for up to 3 hours. BTW you can substitute shrimp and crabmeat with more ground pork or chicken if you don't like seafood.
     
  15. seattledeb

    seattledeb

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    Lorraine, that recipe looks great. These were served uncooked...fresh? They said Vietnamese Spring rolls on the menu, but they were definately not fried. Is there another variety?
     
  16. logose

    logose

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    Found this one, it is fresh roll, unfried and comes with a peanut sauce.
    This is probably what you were looking for.

    Fresh Shrimp Rolls

    6 oz. thin rice stick noodles
    (rice stick vermicelli) softened in hot
    water, cooked until just tender, rinsed under
    cold water and drained, and cut into 3-inch
    lengths

    2 large carrots, peeled and grated
    3/4 cup fresh Thai holy basil or sweet basil
    leaves, finely shredded
    1/3 cup fresh cilantro leaves, coarsely
    chopped

    Spicy lime dressing, mix together:
    3 tbsp fish sauce
    juice of 2 limes
    1 to 2 small jalapeno peppers, seeded and
    chopped
    2-1/2 tbsp sugar

    24 round rice paper wrappers (about 8 inches
    in diameter)
    1 to 2 heads Boston lettuce or 1 large head
    leaf lettuce, leaves separated, rinsed and
    dried, and tough center ribs removed
    1 lb. medium shrimp, poached in boiling water
    until pink, peeled, sliced in half
    lengthwise, and deveined

    Peanut sauce for dipping, recipe below

    In a bowl, combine the noodles, carrots,
    basil and cilantro. Add the spicy lime
    dressing and toss lightly to coat.

    Fill a wide shallow pan with hot water and
    spread a dish towel out on a work surface.
    Dip a rice wrapper in the water for about 3
    seconds until softened and place on the
    towel.

    Place a lettuce leaf on the lower third of
    the rice wrapper. Spoon a scant 1/4 cup of
    the noodle mixture onto the lettuce, arrange
    2 shrimp halves next to each other, and roll
    up into a cylinder, tucking in the ends as
    you go. Place the roll on a platter and
    cover with a damp towel to prevent it from
    drying out. Repeat with remaining rice
    wrappers, noodles and shrimp. Serve with the
    peanut sauce for dipping.

    Peanut sauce:

    1/4 cup hoisin sauce
    2 tbsp smooth peanut butter
    1-1/2 tsp tomato paste
    1 tsp sugar
    1/3 cup water
    1 tsp safflower or corn oil
    1-1/2 tsp minced garlic
    1 tsp crushed red pepper

    In a small bowl, combine the hoisin sauce,
    peanut butter, tomato paste, sugar and water
    and stir until smooth.

    Heat a small heavy saucepan over high heat.
    Add the oil and heat until hot, about 20
    seconds. Add the garlic and crushed red
    pepper and stir-fry for about 5 seconds,
    until fragrant. Stir in the peanut butter
    mixture and cook for 3 to 4 minutes. Serve
    warm or at room temperature. Makes about 3/4
    cup. Any leftover sauce can be thinned with
    a little water to make a spicy dressing for a
    salad. Refrigerated, in a covered container,
    the sauce will keep up to a week.

    Source: Asian Noodles by Nina Simonds :)
     
  17. elakin

    elakin

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    hi everyone....this post is making me hungry.

    i've seen deep-fried rolls called either egg rolls or spring rolls, but when they're cold and unfried...they're always called spring rolls.

    for the deep-fried type egg rolls the dough is a very basic fresh-pasta type dough. you can make it yourself using a fresh pasta recipe (but not with semolina) or you can buy the "won ton skins" available in most grocery stores or asian markets. the store bought skins are great for egg rolls, and i've made ravioli or tortelloni with them lots of times and this works well too. you could even make canoli using them. using filo would give you a whole different kind of thing...more like puff pastry.

    there's a great filipino restaurant in chicago that uses a little cinnamon in the filling of their lumpia, and it adds souch a nice subtle touch.
     
  18. kimmie

    kimmie

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    Thank you all for these tasty recipes.

    Here's some from my favorite caterer.

    Vegetarian or Seafood Spring rolls with Mango Emulsion

    Vegetarian spring roll
    Round rice paper wrappers (about 8 inches in diameter) (Use two wrappers per roll)
    Arugula
    Julienned mango (not too ripe)
    Julienned red onions
    Julienne tomatoes
    The herbs: basil, coriander, mint, chervil

    Seafood spring roll
    Same ingredients as above
    Plus: grilled scallops, cooled and finely sliced

    (Serve one roll per person for appetizer)

    Fill a wide shallow bowl with hot water and spread a dish towel out on a work surface. Dip two rice wrapper at a time in the water for about 3 seconds until softened and place one on top of the other on the towel.

    Place the arugula on top of the two wrappers, followed by the mango, the red onions, the tomatoes and end with a few basil leaves, coriander and mint leaves. Season with salt and pepper and a drizzle of your best extra-virgin olive oil.

    Roll and make a diagonal cut.

    For the seafood rolls,do as above, ending with the scallops placed on top of the herbs. Season with salt and pepper and a drizzle of your best extra-virgin olive oil.

    Mango Emulsion

    Put a few mango slices in a blender. Add water (half the volume of the mangos) and start pulsing. Then reduce to a smooth puree. With the motor running, add some extra virgin olive oil until you get a mayonnaise consistency. Finish off with a few drops of sherry vinegar. Pour the mixture into a bowl. Add a few leaves of julienned basil and stir with a spoon.

    The plating:
    Use a large white or black plate for this or a square japanese plate if you want really pretty.

    Place a spring roll on the plate (have one half standing and the other half laid down).

    Drizzle a little mango emulsion around. Decorate with a few chervil sprigs. You can add a few slices of mango.

    For the seafood roll, you can decorate with a small spoonful of caviar (if you want to splurge).

    Variations
    Try the following combination: julienned avocado, pieces of pink grapefruit and shrimp or scallops.

    Or
    Thin slices of duck. For the mango emulsion, use nut oil instead of olive oil. Season with "Fleur de sel" and superfine ground black pepper.

    :p

    [ May 13, 2001: Message edited by: Kimmie ]
     
  19. seattledeb

    seattledeb

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    Lorraine and Kimmie, thank you again. These look perfect. Can't wait to make them on a warm summer day. Love the fresh ingredients and that they're not fried. Mango is one of my favorite fruits...sounds like a great addition.
     
  20. svadhisthana

    svadhisthana

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    Monsta,
    I bake my eggrolls too. I also use ground turkey in place of the beef or pork. ( I stopped eating both beef and pork 11 years ago) yummy