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My Mother’s Famous Chinese Egg Rolls Recipe

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My Mother’s Famous Chinese Egg Rolls Recipe My Mother’s Famous Chinese Egg Rolls Recipe

My Mother’s Famous Chinese Egg Rolls Recipe






In this Chinese Egg Rolls recipe, you’ll learn how to make authentic egg rolls with a light, crispy skin. We’ll show you how to choose the best wrappers that are delicate (not the thick, doughy, bubbly kind). You’ll learn how prevent egg rolls from becoming soggy. Step by step how to wrap the egg rolls so that oil doesn’t seep into the roll, and lots of secrets from my Mom. This is her famous Chinese Egg Rolls recipe!

This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it?s my Mom?s recipe 2) everyone who has tried them instantly declare they are the best they?ve ever had 3) you can make a big batch of them and freeze them. I usually call a couple of my girlfriends over and we have an eggrollin? party where we?ll make a massive batch of them, enjoy them fresh that night and have enough for all to take home and freeze. If you are making these with friends, I?d suggest doubling the recipe so each person has some to take home to freeze. I promise you they will taste just as good fried after frozen and you will never taste better egg rolls than these. BUT ? you must follow my Mama?s rules.
Ready"
Mama Ruthie’s Chinese Egg Rolls Recipe Rules
Mama?s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls.
Mama?s Rule #2: Use the right kind of Chinese egg rolls wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch.  Oh yes, before I forget ? ?spring roll? and ?egg roll? are interchangeable and mean the same thing. Sometimes my regular American grocery store will have ?spring roll pasta sheets? that are in the refrigerated produce section. Do not use those ? they are way too thick! Let?s just say that if it has Italian writing on the package, it probably ain?t the good stuff for Chinese egg rolls. Here are photos of my 2 favorite egg roll wrapper brands, found in most Asian markets.

Mama’s Rule#3. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.
Mama?s Rule #4: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing" It looked hideous. Mama?s egg rolls are elegant and skinny. Don?t be too greedy and overstuff them!  And roll them tight so that the filling doesn?t fall out while frying! Remember the days when you were younger and rolled your own?um?cigarette" Channel those rolling skills back.
Mama?s Rule #5: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in bet...


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Fuente de la noticia: steamykitchen
Fecha de publicación: 10-11-2017 21:36
visto: 4

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