Kitchen Courage Part 5

It was just one of those days where I felt like cooking away some of my woes away. Cooking is a great way of distracting yourself from something on your mind.

Today I felt like making egg rolls. I know. Very Asian. However, I wanted to add a “twist” to the egg rolls.

I first needed a protein for the egg rolls, so I began by thawing out some ground beef.

Dat ground beef.

For other things that I would need, I started mincing and chopping up some:

- Ginger
– Garlic
– Green onions
– Red bell peppers
– Sweet and red onions
– Sausage meat

Minced.

I also felt like it was an excuse to use some fresh basil as well.

Fresh basil.

OK, now start with ground beef into a pan.

Meat in.

Throw the minced stuff in, except for the garlic.

Veggies in.

Time to season and add the fixins.

I added some things, which included and was not limited to:

- Eggs
– Salt
– Lemon pepper
– Ketchup
– Hot sauce
– Mustard
– Mayonnaise
– Cayenne pepper
– Paprika

Basically, it’s like making a hamburger patty mix.

Looks so messy. XD

Mix it well. Don’t be afraid of getting your hands dirty. :)

Now it looks very pretty.

Hot pan. Olive oil in.

Hot pan.

When the oil is hot enough, put the garlic in. Listen to that sizzling sound.

Dat garlic fragrance.

Throw the meat mix in there. Stir it well. Don’t cook the meat all the way, though. It will be finished later in the deep fat frying process. Set the pan aside away from the heat.

Oh man.

Egg roll wrappers.

Egg roll wrappers.

Cut the bag open and begin peeling the wrappers.

Do you realize how long this takes?

Egg wash. Eggs and water. Mix.

Egg wash.

On a clean surface, set the egg roll wrapper in a “baseball diamond” way. Take note that the following steps are just how I like to fold the egg roll wrappers. There are in fact other methods of doing so.

“Baseball diamond” way.

Brush egg wash on the outer edges of the wrapper. This is necessary to get the wrapper to stick and hold in the deep fat frying process.

Place the filling in the middle.

Filling in the middle.

Begin by lifting the bottom of the wrapper.

Begin the rolling process.

Tuck the filling in, wedging the left and right sides together. Begin to roll upward.

Nice and tight.

Roll the egg roll up. Be sure to make it as tight as possible. You do not want the filling to pop out or too much excess oil to seep into the wrapper, which can make the filling super soggy. It is a good idea to use extra egg wash on the last piece of the egg roll wrapper to complete the wrapping.

Now it looks like an egg roll.

Rinse and repeat until you are out of filling/wrappers to use.

Stack ‘em high.

Pan. Vegetable oil in (or another kind of oil of your choice).

Getting hot in here.

When the oil is hot enough, place a bit of garlic in. Carefully, and I mean carefully, place the egg rolls in gently. Do not drop them too high from the pan or you could splash yourself with hot oil.

Egg rolls into the hot oil.

You will start to see the egg rolls changing into a golden brown color.

High heat.

Be sure to turn each egg roll around to check each side, making sure parts are not getting burned. When an egg roll has become an ideal color and feels crispy to the touch with your tongs/chopsticks, lift out the egg roll and shake off the excess oil.

Shake off that excess oil.

Place the egg roll onto a dry paper towel to let the excess oil soak into the paper towel.

Soaking up dat oil!

Rinse and repeat. You will notice the oil will darken over time. This is normal. Keep frying until you are done.

Dark oil!

Take note that it is a good idea to keep the egg rolls separate from one another. Stacking the egg rolls is something some people consider to be a bad thing (but my mama always did, and her egg rolls turned out fine regardless).

Oh snap.

I like to use a paper towel to wipe off extra oil off the egg rolls. Let the egg rolls cool a bit before eating. Serve with your go-to sauce for egg rolls and garnish with stuff you like. I like to use sweet chili.

This was the first time I ever made these kind of egg rolls, for your information. I did not use any established recipe. I winged it from start to finish. The egg rolls turned out quite well. The filling had a great flavor, plus the egg roll shell was crispy.

Ground beef and sausage egg rolls.

All about the kitchen courage. >^..^<

Yum. :)

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19 thoughts on “Kitchen Courage Part 5

    1. Nhan-Fiction Post author

      More than an hour because I was doing it by myself. This is why a lot of Asian families make egg roll-making a family affair. They get a lot of people, kids included, to pitch in to expedite the process. XD

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      1. April

        LOL I was just going to write a comment about that. My sisters and I would slave away for hours folding those darned wonton skins >=[
        On topic: those look great! you seem like a natural ^_^

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  2. chrissyk3

    wow what a great tutorial! very Asian indeed, but I love that you used very non-traditional seasonings in your beef mix. Also, great way to roll up the eggrolls! I’ll have to try it the next time my mom and I are at it. Peeling those darn wrappers are a pain!!! thanks for such a meticulous how-to!

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    Reply
  3. Cup O Swank Studio

    It IS a great tutorial, and looks delicious! I have only had pork egg rolls before, and this makes me hungry. I like what you said about “kitchen courage”. I had a great teacher in school who taught a bunch of 15 year old kids to make baked Alaska. I never forgot that. It gave us a lot of kitchen courage! :)

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