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Audio Software icon An illustration of a 3. Software Images icon An illustration of two photographs. They came back for seconds. Thank you so much for this recipe. We love making our own takeout at home and egg rolls are one food we needed to add!
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Instructions Note: click on times in the instructions to start a kitchen timer while cooking. When ready to fry add 3 inches of vegetable oil to a large dutch oven and heat to degrees, then fry until golden brown the inside is cooked, you only need to brown the outsides then cool on a cooling rack.
Recipe Notes Note: click on times in the instructions to start a kitchen timer while cooking. Keyword: egg rolls. Made This Recipe? Send Me Recipes! Happy cooking, and thanks again! More Details. It is…. Looking for Something? Jump to Recipe Print Recipe. Course: Appetizer. Cuisine: Chinese.
Prep Time: 1 hour. Cook Time: 30 minutes. Total Time: 1 hour 30 minutes. Servings: 25 egg rolls. Calories: 65 kcal. Author: Maggie Zhu. Cornstarch slurry x2 1 teaspoon potato starch 2 teaspoons water. Instructions Prep Place dried shiitake mushrooms in a bowl and add warm water to cover. Let rehydrate for 20 to 30 minutes 10 to 15 minutes if using sliced mushrooms.
Gently rub mushrooms to remove dirt. Discard the liquid. Combine oyster sauce, rice wine, sugar, salt, and white Chinese Rock And Egg Roll - Buddy Hackett - Chinese Rock And Egg Roll / Ting Me A Tong (Sing Me A Song) (Vinyl) in a small bowl leave chicken broth out. Mix well and place near stove. Make two bowls of slurry one for cooking the filling, one for assembling the rolls. Combine potato starch and water in two small bowls separately.
Mix well. Place one bowl of slurry near stove. Slice bamboo shoots, carrots, and rehydrated shiitake mushrooms into thin strips. Transfer them to a bowl and place near stove. Cook filling Heat 1 tablespoon vegetable oil in a large skillet over medium high heat until warm.
Add garlic and stir a few times, until fragrant. Add ground turkey and ground pork. Push the ground meat to one side of the skillet. Add bamboo shoots, carrots, and shiitake mushrooms to the other side.
Stir and chop the meat into smaller chunks with a spatula. Cook bamboo shoots and mushrooms on the other side. Stir occasionally. When the ground meat is cooked on the surface, mix the meat and vegetables and continue cooking, until the liquid in the skillet is fully absorbed.
Add Chinese Rock And Egg Roll - Buddy Hackett - Chinese Rock And Egg Roll / Ting Me A Tong (Sing Me A Song) (Vinyl). Cook and stir for a minute, until the sauce is evenly mixed with the ingredients. Add chicken broth. Cook until the ground meat is cooked through. Stop heat and swirl Chinese Rock And Egg Roll - Buddy Hackett - Chinese Rock And Egg Roll / Ting Me A Tong (Sing Me A Song) (Vinyl) cornstarch slurry.
Continue to mix with spatula and cook with residual heat, until there is no liquid left in the skillet. Transfer the filling to a plate and place in the fridge to cool completely. Assemble the roll While the filling is cooling, take spring roll wrappers out of the freezer and allow them to thaw, 20 to 30 minutes.
After the wrappers are thawed, transfer them to a cutting board. Cover with a damp cloth or you can wet two pieces of thick paper towel with a spray bottle and place them on the wrappers to prevent them from drying out, Chinese Rock And Egg Roll - Buddy Hackett - Chinese Rock And Egg Roll / Ting Me A Tong (Sing Me A Song) (Vinyl).
Slice green onions into thin strips. Transfer the filling to the working surface. Place the potato starch slurry nearby. Work on the spring rolls one at a time by following the pictures shown in the post above: gently peel a spring roll wrapper from the stack and place it on the working surface, a pointed end facing you.
Fold the lower part of the wrapper Chinese Rock And Egg Roll - Buddy Hackett - Chinese Rock And Egg Roll / Ting Me A Tong (Sing Me A Song) (Vinyl) to cover the filling.
Fold the both sides in to secure the filling inside. Tuck and roll the filling tightly upward until it forms a roll. Stir the potato slurry again. Rub a thin layer of the slurry onto the top point of the wrap.
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