NY Egg Rolls
One bite of these egg rolls will take you back in time. Add 2 teaspoons each chopped ginger and minced garlic if you want flavors that lean more towards traditional, but please bear in mind that egg rolls are a Chinese-American tradition and very unlike the delicate, thin wrapper-ed traditional Chinese Spring rolls. I like to add a bit of scrambled egg too… just because. Servings: Approximately 40 medium egg rolls
Ingredients
- 4 whole large eggs, beaten
- Kosher salt
- Ground white pepper
- Vegetable oil
- 16 cups shredded green cabbage, about 2 medium cabbages
- 2 cups carrot, shredded
- 2 cups bean sprouts
- 2 cups celery, shredded or finely chopped
- 12 medium dried shitake mushrooms, rehydrated in boiling water, stem removed, sliced thinly
- 8 scallions, sliced thinly
- 2 teaspoons granulated sugar
- 1 tablespoon sesame oil
- ½ teaspoon five spice powder
- 3 cups roast pork or char siu, optional, shredded or diced
- 1 cup cooked shrimp, optional, chopped, optional
- 1 recipe egg roll wrappers, rolled into 6” x 6” squares
- 1 egg (beaten)
- *Asian hot mustard
- Soy sauce for serving
Directions
1. Heat a nonstick pan over medium heat. Season eggs with salt and white pepper. Add a little oil to the pan and then the eggs. Cook to a semi-scramble and reserve in a bowl until ready to add to filling mixture.
2. Bring a large pot of water to a boil. Add a handful of kosher salt. Put the cabbage, carrots, bean sprouts and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to a colander lined with cheesecloth or a clean kitchen towel. Press with a small bowl to help drain water. Thoroughly squeeze out all the excess water from the vegetables. If the filling is too wet, you will have soggy egg rolls so make sure the vegetables are as dry as possible.
3. Once dry, transfer the veggies to a large mixing bowl. Add the shitake mushrooms, scallions, 1½ tablespoons kosher salt, sugar, sesame oil, 2 tablespoons vegetable oil, five spice powder, ½ teaspoon white pepper, reserved scrambled eggs, roast pork and cooked shrimp (if using). Toss everything together. Taste for seasoning.
4. To wrap the egg rolls, take a fistful of filling, about ½ cup, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed.
5. Line them up on a lightly floured surface like a sheet pan and continue assembling until you run out of filling.
6. In a medium pot, fill 2 inches deep with oil and heat to 325°F/160°C. With a slotted spoon carefully place a couple egg rolls into the oil and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
7. Cool slightly and serve with plum sauce and spicy Asian mustard.
Note: Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.
*For Asian Mustard – place 2 teaspoons mustard powder in a small bowl. Slowly whisk in cold water to form a smooth paste. Let sit for 20 minutes to allow the flavor to bloom. Adjust with a little more water to the consistency of a jarred mustard. Serve a little dab on the edge of a dish of soy sauce. A little goes a long way.
Karashi Mustard Powder (made in Japan) may be purchased from The Vineyard Kitchen Larder.