Golden Fortune Egg Rolls Recipes

COPYCAT TAKEOUT EGG ROLLS

Steps:

• Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
• To wrap the egg rolls, take a small fistful of filling, 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. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. 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.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

GOLDEN FORTUNE EGG ROLLS

Steps:

• Combine browned sausage, coleslaw mix, ginger, garlic, pepper and salt in a large bowl; mix well. Place in a colander and let drain for 15 minutes. Assemble egg rolls according to package directions, using 1/3 cup sausage mixture for each; set aside. Heat 3 inches oil to 375 degrees in a wok, Dutch oven or deep fryer. Fry egg rolls 3 to 4 at a time until golden, about 3 minutes. Drain on paper towels. Serve with sauces for dipping. Tip: Sparkling fruit juice served in stemmed glasses makes a festive beverage that even youngsters can enjoy.

LUCKY BALONEY EGG ROLLS

Steps:

• To make the filling: Heat a drizzle of oil in a large sauté pan or wok over medium heat. Add the onions and carrots and season with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the cabbage, chile, scallions and ginger and cook, stirring occasionally, until the vegetables have released their water and it has evaporated, 7 to 10 minutes. Add the vinegar and cook for another minute. Stir in the hoisin sauce and sriracha. Season with additional salt and pepper, and remove from the heat. Toss in the cilantro. Allow the mixture to cool to room temperature.
• To assemble: Line a sheet tray with parchment paper. Sprinkle a light dusting of flour all over. Set aside.
• In a small bowl, mix together the 1 1/2 tablespoons flour with 3 tablespoons (45 grams) water until thoroughly combined. This will be the "glue" to seal the egg rolls.
• Lay a wrapper on a work surface with the corner pointed toward you. Place a few pieces of baloney down in the center lower third of the wrapper and a couple spoonfuls of filling. Bring the bottom corner up and over the filling and press down. Dip your finger into the flour and water mixture and wet the exposed edges of the wrapper. Fold both sides in, then wrap like a burrito. Place on the prepared flour-dusted sheet tray and repeat with the remaining rolls and filling.
• Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees F.
• Fry the egg rolls in batches of 4 or 5, turning occasionally, until they are golden brown, 4 to 5 minutes. Remove to a rack and repeat until done. Allow the oil to come back to temperature before adding another batch.
• Serve with hot mustard for dipping.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

EGG ROLLS

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.