3 hr 0 min
3 hr 0 min
0 from 0 reviews
I guess that because these crispy rolls turned out to be a little thicker than spring rolls, we will call them Egg Rolls. They are fried 3 times, so expect an extra crispiness here! These egg rolls are made with a homemade filo paper. You wouldn’t believe how easy it is to make it by yourself. All you need is flour and water, and that’s it. Simply heat a pan and brush the batter on. After a minute, you have a beautiful paper to wrap your veggies up! Some of my American-Chinese friends here in the USA recommended that I make the rolls vegetarian for Lunar New Year, so I decided to skip the proteins that time. Still super YASSS rolls!
Scale
Bowl
Whisk
Brush
Knife
Cutting board
Kitchen tongs
In a pot, bring water to a boil.
Cut the cabbage to shreds as thin as possible.
Peel the carrot, broccoli stems, shallot, and ginger and cut into thin strips.
Drain the liquids from the bamboo shoots can and cut the slices into thin strips as well.
Blanch the veggies, besides the cabbage, in the boiling water, then immediately transfer to iced water. Drain any access liquids.
Repeat the same process with the red cabbage. The reason we don’t do them together is because the red cabbage will dye the water blue. Drain any access liquids.
In a bowl, mix all the blanched veggies with the rest of the ingredients. Set aside as we move to prepare the filo sheets.
In a bowl, mix the flour and water together until homogeneous.
Hit up a non-stick pan on medium heat.
Using a brush, dip it in the batter and brush a couple of layers on the pan. No oil is needed. After about a minute or two, the sides of the sheet will start to peel off. Remove the filo sheet from the pan and set aside, covered with a towel, as you keep working on the next filo sheets. Keep about a tablespoon of the batter aside. When rolling the egg rolls, use a little bit of batter to seal them.
Preheat the oil for deep-frying in a pot. When the oil is ready, place a chopstick in it, and there will be lots of small bubbles around it. The oil temperature should be around 320°F or 160°C.
Time to build the egg rolls. Simply place a filo sheet on a working table, place 1-2 tablespoons of the filling, and roll like you see in the video.
I fry these guys 3 times to achieve extra crispiness and a dark color. First time should take about 2-3 minutes, remove and set aside. After the first fry for all the egg rolls, heat up the oil to 390°F or 190°C and fry twice for a minute each fry.
Serve hot with a duck sauce!
YASSS!
write your comment