Monday, May 16, 2011

Mini Eggrolls

These mini-eggrolls are a really good finger food for summer get-togethers.

I first had these eggrolls at Ben Pao’s Restaurant in Chicago and fell in love with them. The chef told me that the secret to making them really crispy is to squeeze the cabbage perfectly dry after you steam them.

I love them because they are vegetarian and super light as eggrolls go. So perfect for that meatless Monday dinner!

Bon Appetit!

Mini Eggrolls

1 tablespoon sesame oil
Slice of ginger, minced
1 scallion, thinly sliced
1 tablespoon soy sauce
2 eggs, lightly beaten with a tablespoon of water
1/2 cup carrot, grated
1/4 pound Napa cabbage shredded - steamed, squeezed dry, and finely chopped
Chinese chili paste, to taste
50 Square egg roll wrappers
Egg yolk
Oil for deep frying

Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste.

Set each wrapper at such an angle that the points of the wrapper face north, south, east and west. Set a bit of filling in bottom third of wrapper. Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly. Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk. Roll the egg roll up to secure tightly. The egg yolk will seal the wrapper to itself.

To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes.

Drain immediately on double thickness of paper towels. Once drained, set on a rack so bottom does not get soggy.

Dipping Sauce: Mix up your favorite. Everyone loves them dipped in something different.

Vive la différence!