Hello. I was wondering how does one go about making egg rolls and orange fried chicken. Also, I've been wondering if it's possible to make really crispy fried chicken without the use of anything like bread crumbs. At the moment all i do a dip the chicken in flour and fry it.
For the eggrolls, do you mean how to shape them? Or recipes for the filling?
Assuming the former, it's really quite simple.
1. Lay the egg roll skin down in front of you so it looks like a diamond. Put a spoonfull or two of the filling in the middle, using an imaginary line from the left-point to the right-point as your marker.
2. Lift the point nearest you and fold it up and over the filling. The fold the right-hand point to the middle, then the left-hand point. Roll the whole thing towards the upper point. Before completely the role, wet your finger and brush it along the exposed edges of the top point. This will seal the wrapper.
A little more specificity about that "orange fried chicken" would help. Are you looking for "Kung-Fu Panda" style, or something like wings w/ orange glaze, or a really cool chicken salad w/ an orange sauce/vinaigrette? I'll give you recipes for whatever you want, just narrow it down a bit. LOL.
While you can make your own egg roll and won ton wrappers, most people buy them commercially made. You can find them in many supermarkets, nowadays. Even Wallmart carries them. You will, of course, find a broader selection in an Asian market if one is available. Commercial egg roll skins are almost always square, whereas won ton wrappers come both square and round.
Egg rolls are made from a wheat flour dough, whereas spring rolls usually are made from rice paper. If you do want to make your own, and can't find a more precise recipe, mix a batter from flour, eggs, and water, and cook it like a crepe.
As to the fillings, they vary from place to place and restaurant to restaurant. Yes, cabbage is often one of the ingredients, as are bean sprouts, carrots, bamboo shoots, and other veggies, plus proteins such as shrimp or pork.
Here's one filling recipe to get you started:
1 tbls peanut oil
1/4 cup shredded carrots
1/2 cup shredded green cabbage
1/4 cup bean sprouts
2 tbls minced garlic
1/2 cup cooked salad shrimp (100 count), or larger ones cut in small pieces.
1 tbls soy sauce
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1/2 tsp black pepper
Heat the peanut oil in a wok or large skillet. When hot, add the carrots, cabbage, bean sprouts and garlic and stir fry a minute or so. Set aside and let cool completely.
Combine the vegetables with the remaining ingredients and mix well. Use to fill egg roll skins as outlined above.
If using canned bean sprouts, drain them well and squeeze between paper towels to remove as much moisture as possible.
thank you all very much. i would buy egg roll wrappers, but i'm not lucky enough to live in a place with "proper" stores. and the oppertunity to have stuff shipped in is very limited on my island. so i'm stuck having to make most things from the ground up (they taste better to me anyway lol)
you guys helped me out more than you know time to challenge my sister in cooking again xD
OK. Here's my "Orange Chx - Kung-Fu Panda Style" ..........
(once you've done it, you realize that it's not as complicated as it looks ... it only takes <1/2 hour after you've done it a couple times)
as much boneless/skinless chx as you want (I like 50/50 breasts-thighs, go figure) cut into just bigger than bite-sized pieces.
as much of your favorite rice as you like
oil (I like peanut)
Chinese trinity (GGO - ginger, garlic, onions (usually scallions)
cashews (or any kinda nut you like),
snow peas / sugar snap peas / pea pods or whatever you call the Asian flat green peas
straw mushrooms (if you don't like these OK, I like them)
frozen orange juice mix
* It's best to do these first 2 things the day before, but nobody will know if you don't. I'm just sayin' I like to.
~ Cut up the chx., put it in zip-lock bags and add buttermilk to coat (it doesn't have to be swimming, just covered). Put bags into refrigerator.
~ Make rice. Start by chopping up trinity small, sweat in sauce-pot for 2-3 minutes, then add rice. Use chx. stock as your liquid. when finished, put into refrigerator.
~ Heat oil in nice heavy skillet. Mix a/p flour 3/2 w/ cornstarch. Drain chx from bags and put in big bowl. Sprinkle chx w/ flour/starch and mix until all is covered. If you need more, don't worry, just add it in. Shake chx. of excess and add to oil. It needs to be good and hot (350* is nice). Fry up until nicely browned (8-10 minutes). Let cooked chx. drain on paper towels.
~ While cooking, cut up more trinity, this time cut onions bigger.
~ Pour out skillet saving maybe 2 tblspns oil. Get skillet hot again.
~ Add trinity, peas, mushrooms, nuts, marmalade, juice, and oil, stirring until everything is hot (1-3 minutes). Thin out w/ chx. stock to your own preference of thickness. Make sure everything is really hot before adding chx.
* You can actually add anything you want, not what I said if you don't like those things.
~ Add chx. to the mix and stir until hot (3-5 minutes).
For dishes that are similar to orange chicken where the chicken pieces are fried first then coat in sauce, I don't use batter for the coating. I dip the meat in egg white (yes, egg white only) and then in corn starch. That creates a light and crispy coating.