Why I Love This Recipe
I placed this recipe in the appetizer section but we enjoy this as a meal quite often. These rolls are shallow fried and the recipe is courtesy of Sara Moulton/Food Network. Please refer to the notes for hints and variations.
I have modified this recipe to our tastes by adding the chicken and pork. The original recipe only calls for the 10 shrimp. We like the variety. I also tend to add more vegetables than the recipe calls for, usually a larger red pepper, more cabbage, carrots and green onions. This recipe is easily adaptable to your tastes, experiment, that is where the best recipes come from! Also, save the strained broth mixture, it is so flavorful that it makes a great seasoning base for the rice if you decide to serve this as a meal. If you have never used sesame oil before be careful measuring, this oil is very strong and can easily take over the flavor of your recipe. Happy cooking! I hope you try it and enjoy!
Ingredients You'll Need
4 tablespoons vegetable oil
1 - inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, (green onion) thinly sliced
1 carrot, peeled, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, thinly sliced
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 egg roll wrappers, covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
1/4 pound chicken breast, cooked and minced (my version, see description)
1/4 pound ground pork, cooked and cooled (my version, see description)
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons oil until fragrant, about 30 seconds. Add scallions, carrots and red pepper and stir-fry over high heat for about 2 minutes.
In a bowl, combine chicken broth, soy sauce and sugar.
Add the napa cabbage and broth mixture to the pan, bring to a boil and simmer 5 minutes, stirring occasionally or until the vegetables are as tender as you like.
Add sesame oil, cool for at least 15 minutes, then strain well. You do not want the filling to be moist. I usually reserve the broth.
Divide the vegetable mixture into thirds and add the cooked shrimp, chicken and pork to each portion.
Fill and roll egg roll wrappers, using 1 tablespoon filling for each roll.
To fill, remove 1 wrapper from the damp paper towel and cover remaining wrappers to keep soft.
Place wrapper with a corner toward you, (it should look like a diamond on your work surface) place filling in the center of the wrapper. Brush the top corner of the wrapper with water to help seal. Roll the corner closest to you over the filling, fold in both sides of the wrapper and continue to roll the wrapper until it is closed. Press edges to seal, set aside and continue until all wrappers are used.
In a skillet over moderately high heat, heat the remaining oil and saute the egg rolls until golden on all sides, using tongs to turn them. Drain on paper towels and serve when cooled enough to pick up and eat.
Serve with dipping sauce.