Egg Rolls a la Helena1 lb ground pork
2 tbsp wine 2 tbsp soy 1 tsp sugar 4 Chinese mushrooms 6 stalks of celery 10 shrimp bean sprouts 3 tbsp corn starch mixed with chicken broth egg roll wrappers Fry the pork add 2 tbsp wine, 2 tbsp soy sauce, 1 tsp sugar. Add mushrooms and shrimp until shrimp are cooked. Set aside. Fry celery with sprinkle of salt, add bean sprouts. Add in pork mixture. Thicken with corn starch and chicken broth. Cool before wrapping. See method below. Cook in air fryer at 400°F for 6 minutes on each side. Spray with PAM to crisp the skins. |
Simple Egg Roll Wrappers - made October 2023 in Mazatlan when commercial wrappers were not available
Ingredients
2 cups all-purpose flour, plus more for kneading
½ teaspoon salt
1 egg
½ cup ice water
1 tablespoon cornstarch
Directions
Combine the flour, salt, egg, and water in a large bowl.
Lay the dough out on a large cutting board dusted with flour and knead for about 3 minutes or until the mixture is well blended. Place the dough in a clean bowl and cover with plastic wrap. Let it sit for 30 minutes.
After the dough has rested, remove it from the bowl and knead for 3 minutes. Then split the dough into 2 sections. Roll each one out to a thin rectangle about ⅛-inch thick. Take a metal ruler or something with a straight edge and trim off all the sides so the rectangle has straight edges. Then measure out 6x6-inch squares and, using the ruler, cut the squares out. You should be able to get 4 from each batch of dough.
Dust the squares with the cornstarch to prevent them from sticking together. You can add a filling and roll up right away or store in the fridge for up to a week.
Read More: https://www.tastingtable.com/1221985/simple-egg-roll-wrapper-recipe/
Ingredients
2 cups all-purpose flour, plus more for kneading
½ teaspoon salt
1 egg
½ cup ice water
1 tablespoon cornstarch
Directions
Combine the flour, salt, egg, and water in a large bowl.
Lay the dough out on a large cutting board dusted with flour and knead for about 3 minutes or until the mixture is well blended. Place the dough in a clean bowl and cover with plastic wrap. Let it sit for 30 minutes.
After the dough has rested, remove it from the bowl and knead for 3 minutes. Then split the dough into 2 sections. Roll each one out to a thin rectangle about ⅛-inch thick. Take a metal ruler or something with a straight edge and trim off all the sides so the rectangle has straight edges. Then measure out 6x6-inch squares and, using the ruler, cut the squares out. You should be able to get 4 from each batch of dough.
Dust the squares with the cornstarch to prevent them from sticking together. You can add a filling and roll up right away or store in the fridge for up to a week.
Read More: https://www.tastingtable.com/1221985/simple-egg-roll-wrapper-recipe/