Every Wednesday in the month of March I will be featuring one Guest Post from another Food Blogger. The Challenge I came up with this month was "Around the World" They each had to come up with one Ethnic Recipe. It can be from anywhere around the world.
This week my featured Blogger is Sara from My Imperfect Kitchen. Sara will be sharing with us her Asian inspired Egg Rolls. I'm not sure about you.... but Egg Rolls are up there on my favorites list when we get Chinese Take-Out!
Here is a little background on Sara and her blog My Imperfect Kitchen....
" I am Sara! A self-taught home cook, wife (of 25+ years!), mother of three, certified foodie, cookbook collector, amateur photographer, book-reading, coffee-loving, disney-loving, life-loving gal! Just like my blog, I am not perfect. Thank goodness! Perfect is boring. Perfect means there is nothing else to strive toward. My motto is “Never trust a skinny chef!” Which makes me very trust-worthy! :-)"
To keep reading more about Sara please visit My Imperfect Kitchen's All About Me section.
Hello Bakeaholic Mama Readers! I'm Sara author of the food blog "My Imperfect Kitchen." I'm very excited to share my Egg Roll recipe with you! Egg rolls date back nearly 500 years. Traditionally the dough for the rolls is made with egg. Hence the name. When we go out Chinese Egg Rolls are my favorite appetizer. I love the crisp crunch of the wrapper, the variety of savory fillings and the salty finish of dripping them in soy sauce. It’s the perfect starter! We make them without meat, but you can add shredded, seasoned pork or chicken if you'd like.
1 package egg roll wrappers
3/4 cup thinly sliced mushrooms
1/2 can (8oz) bamboo shoots, julienned
1 fairly large carrot, peeled and julienned
1/2 head purple cabbage, finely shredded
1/2 head green cabbage, finely shredded
4 green onions, thinly sliced
3 1/2 tsp. soy sauce
2 tsp. sugar
4 cups, plus 4 tsp vegetable oil
2 eggs, beaten
1 egg white, beaten (to seal the wrappers)
In a large skillet or wok, heat 1 tsp vegetable oil over medium flame. Put the 2 beaten eggs in the wok and cook until they are firm. Do not stir the eggs. Flip them over and cook briefly on the other side. No more than 30 seconds. Essentially you want a mini omelet pancake. Slide the egg out of the pan and let it cool completely.
Heat 3 tsp of vegetable oil in the same pan over high flame. Stir in the carrot and the cabbage and cook until just wilted (about 2 minutes) Add the green onions, bamboo, mushrooms, salt, sugar and soy sauce to the mix and continue to cook for about five minutes until the vegetables are softened.
While the cabbage mix is cooking, slice the cooled egg into julienned strips.
When the vegetable mixture is cooked, spread it out on a cookie sheet and stir in the sliced eggs. Allow the mix to cool. You can refrigerate it at this point if you’re going to assemble the egg rolls later.
To put the egg rolls together, lay a wrapper on the counter with one corner pointed towards you. Place approx 4 TBLS of the cooled filling across the bottom end of the wrapper. Fold the bottom corner over the filling and roll away from you just once. Brush the remaining exposed edges of the inside of the wrapper with the egg white. Fold the left corner of the wrapper to the center of the roll, then the right corner of the wrapper to the center, then continue rolling until it’s sealed. It should look like a little envelope wrapper. While you are rolling the rest, keep your finished egg rolls covered a kitchen towel or plastic wrap to keep them from drying out.
Heat the remaining 4 cups of oil in a pan or use your deep fryer and heat to 350 degrees.
Fry the egg rolls 3 or 4 at a time until they are golden brown, about 4 to 6 minutes. Drain on paper towels. Serve with soy sauce! Enjoy!
Sara, thank you so much for guest posting with Bakeaholic Mama today. Your egg rolls look fantastic and I can't wait to make them!!
To check out Sara's blog My Imperfect Kitchen, please click HERE
To check Sara out on facebook, please click HERE