Egg Roll Wrappers
Egg Roll Wrappers are delicate pastry sheets that are extremely versatile and flavorful. Making Egg Roll Wrappers is fun and creative. There isn’t a set formula, but there are helpful hints.
It’s desirable to finely chop all ingredients. You can use any meat, fish or fowl. Be sure to pre-cook or stir-fry any meat or seafood-filling ingredient. Chopped leftovers are ideal. Any vegetable diced small will work. Favorites are Nappa, Celery, Cabbage or Bok Choy with shredded or minced Carrots, Celery or other vegetables.
I’ve found the easiest way to prepare the filling is to stir-fry the finely chopped ingredients in cholesterol free oil such as peanut or olive oil (1-2 teaspoons). Season with salt, pepper, soy sauce or other seasonings. Blend in 1 teaspoon of flour or cornstarch to help bind the ingredients and set aside. In another skillet or Wok heat peanut oil at medium level, or any vegetable oil (1’ deep) lay out each Egg Roll Wrapper and place 13 tablespoons of filling near the lower corner of the wrapper.
Fold over once and tuck in the side corners. Continue to roll till left corner remains. Moisten with water by using your fingertips; roll further and the dough will stick together.
Prepare as many as you like. Place the egg rolls in the hot oil and fry until golden brown (1-2 minutes) then turn and brown the other side. Remove and drain on paper towels and serve with Sweet ‘n’ Sour Sauce or Chinese Mustard. Some folks like to dip egg rolls in French dressing.
You can make fruit turnovers the exact same way by substituting a fruit filling for the meat and vegetables. A #1 package of Egg-Roll Wrappers contains approximately 20-30 wrappers.
To make 20-30 egg rolls figure on having a total of 2-3 cups of filling.