Last year, Joshua got a deep fryer (similar to this Waring Pro model) at Costco. We haven't used it much, but that was his plan: don't increase fried food consumption, just make it a lot easier to make perfect fried food when we do.
And I must admit, the fryer does make it super easy to fry! One of the things we've made with the fryer is egg rolls. Not having to constantly babysit the temperature of the oil was so convenient. Our egg rolls turned out great!
We even put some of the egg rolls in our freezer meal stash for after Channah's birth. (I'll give the reheating details at the bottom of this post.)
I don't use much of a recipe for making egg rolls. Gather some ingredients like:
Sticky rice (or your favorite rice), cooked with salt
Grilled chicken, chopped
Finely chopped/shredded cabbage (green or purple)
Chopped bell peppers (any color)
Thinly sliced celery
Bok choy, chopped
Salt, to taste
Unless you want a huge batch of egg rolls, use small portions of all these vegetables. ;)
Saute the vegetables until crisp-tender in a heavy skillet (I use cast iron). Toss in the chicken and rice and stir in some salt to taste.
Tip: If you are making a big batch, you can saute each vegetable separately. This is handy because you can get each item to the perfect crisp-tenderness. (I learned this trick from my mom's Beef Chop Suey recipe.) It does take a bit of time to do them separately, though. You can toss the final mixture in a big mixing bowl.
When it all tastes really yummy, you're ready to fill the egg roll wrappers.
Tip: Buy big wrappers. Whether it's burritos or egg rolls or anything else, I find that the bigger wraps hold more filling -- and the filling is usually the healthy part. :)
Tips for filling egg roll wraps:
Keep wraps covered with a towel, except for the one you're filling, so they don't dry out.
Have a small bowl of water nearby while wrapping.
Place filling in the middle of the wrap, as shown. Tip: I use a measuring cup so I can easily see how much filling fits in each egg roll, and then measure accordingly for subsequent rolls.
Pull bottom corner of wrap up, over filling, and then pull down (towards you) to squeeze the filling into a tube shape.
Fold side corners to the middle.
This is where that bowl of water comes in: With wet fingertips, dampen that final corner/flap of egg roll wrapper before folding it down and around. This will seal everything inside.
Here is what the finished rolls will look like! But don't leave them out too long before frying, because they'll dry out.
To prevent them from drying out, place them in a dish with a towel covering them while you work on the frying part. :)
Fry egg rolls in 350-degree oil for about 2-4 minutes. They should be lightly browned. Since the filling ingredients are all fully cooked, you don't need to worry about the egg rolls being "raw" inside.
Drain on paper towels. Serve hot and enjoy! Joshua especially likes these served with red pepper jelly.
Fry until very light brown (about 1/2 to 2/3 the normal frying time). Drain and cool on paper towels. Wrap individually in waxed paper and then place in a Ziplock freezer bag. Store in freezer for up to 6 months.
To reheat from freezer:
Unwrap frozen egg rolls and place on a baking sheet. Bake (from frozen) uncovered at 350 degrees for 30-40 minutes, until hot inside and crispy on the outside.
More great ideas: Check out Heather's blog for some filling recipes and dipping sauces for egg roll wrappers, plus instructions for baking instead of frying (probably way healthier!).
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1. Pouring liquids without spilliing (Natures Nurture)
2. Reusing oil after frying (Recipes Happen)
3. Cleaning cooking utensils (Living So Abundantly)
4. Prepping vegetables (Sunny Side Homestead)
5. Tips for packing food for camping trips (Feel Good About Dinner)
6. Batch cooking made easy (Frugal in Florida)
7. Picking a canteloupe (Premeditated Leftovers)