I have to tell you that this post almost was lost forever.
I made these egg rolls about three weeks ago, and we used the nice camera to document the process for the blog. Christopher used the camera for a work event the next day and took it to work the next Monday to download the pictures—and held captive my egg roll pictures in the process. I bailed them out this week, but I stalled in posting this because I had other posts waiting in the wings.
So… That’s my story.
You want the recipe, I suppose. You mean you don’t want to wait any longer? Oh, all right…
Here’s the recipe:
1/2 pound shrimp
1 tablespoon sesame oil
2 cloves garlic, minced
1/4 teaspoon ground ginger
1 1/2 cups broccoli slaw or shredded cabbage/carrot mix
1/2 cup thinly sliced red pepper
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 1/2 teaspoons sugar
15-18 egg roll wrappers
Thaw frozen shrimp, drop in boiling water and cook until they just turn an opaque orangey-pink color.
Dice shrimp and set aside.
Heat oil in wok over medium-high heat. Mince garlic and sauté in oil until fragrant. Add ginger and vegetables and cook until tender, about 5 minutes.
In a small bowl, combine broth, soy sauce and sugar, then add to vegetables and simmer about 5-8 minutes.
If you’re feeling daring, attempt to toss to ensure vegetables and sauce are well combined.
Stir in shrimp.
Remove wok from heat and allow filling to cool a couple minutes.
Lay one egg roll wrapper on a flat surface so it is turned on its side—and looks like a diamond, rather than a square. Place 2-3 tablespoons of filling in the center, then dip your finger in a bowl of water and swipe it across the top two edges. Fold in the two sides, then fold up the bottom and pull wrapper over filling; roll toward top and place on baking sheet seam-side down.
Repeat with remaining wrappers.
Bake egg rolls for 10-15 minutes, until wrappers are brown and starting to blister.
I liked the way these turned out with just two exceptions: They didn’t get as crispy as they would have if they had been deep fried, and they didn’t reheat very well. I think they would get crispier if I had brushed each egg roll with a bit of vegetable oil. But I had no idea how they would reheat better. Maybe in the oven instead of the microwave?
These egg rolls are pretty versatile. Mix and match the veggies according to your preferences. Use protein (ground pork or chicken, diced and marinated tofu, perhaps) according to your preferences. Fry rather than bake, if you are so inclined.
They might be time consuming—buying shredded slaw saves some time, but rolling the egg rolls requires at least a few minutes—but they sure are much cheaper and healthier than their take-out counterparts, eh?
What have you been cooking lately?