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Here is my egg roll recipe:
1 medium head of cabbage chopped. Discard the ribs and core. Average piece should be 2-1/2 inches long and 1/4 inch wide. If you chop across the grain this is easy to achieve.
1 large bunch celery diced. Use all of the sized ribs.
1 15 oz can bean sprouts. Fresh are better, but I can hardly find them any more.
6 cloves garlic chopped and divided into two batches.
1 to 1.4 lbs chicken breasts cut to a 1/4" dice
1 T sugar mixed with 2 T soy sauce
1 package of egg roll skins (about 2 dozen)
flour and water paste
vegetable or canola oil for stir frying and deep frying
Duck sauce and Chinese mustard for serving
There are essentially 4 stages: prep (described above), stir frying, rolling, and deep frying. Count on spending 2 hours.
Stir fry chicken:
1. Add a couple tablespoons to oil to a hot wok. Add half the garlic and stir 15 seconds.
2. Stir fry the chicken, until just done. Pour into a bowl and set aside.
Stir fry vegetables, best done in two batches.
1. Add a couple tablespoons to oil to a hot wok. Add garlic and stir 15 seconds.
2. Add cabbage and celery, stir fry until bright and still crisp.
3. Add bean sprouts and stir fry another minute
4. Add chicken (and any broth that accumulated) and stir.
5. Add sugar/soy mixture, stir until mixed uniformly
6. Drain well in a colander
Now for the rolling.
1. Place one wrapper diagonally on a clean work surface.
2. Use a slotted spoon. You don't want free liquid remaining in the filling. Add a good spoonful (maybe 1/4 cup or more?) to the middle, slightly offset toward you.
3. Fold the tip closest to you over the filling, followed by the two side points, kind of like an envelope and roll. Tuck in the edges as best you can. Use the paste to seal the final flap. You'll get better at this stage the more often you make them. Try to avoid tears and loose ends.
4. Line up the rolled egg rolls on paper towels.
Frying. I always use my wok for frying.
1. Add enough oil so you can comfortably cook 1 or 2 rolls at a time without them touching the bottom. Heat the oil.
2. Prepare two draining stations consisting of square food storage containers lined with 3. layers of paper towels. Each station should hold 4 egg rolls standing on end.
4. Use a good set of tongs to handle the egg rolls.
5. The oil should be hot enough that it churns when you add an egg roll to it. It should become lightly browned in about 30 seconds. Roll the egg roll in the oil with tongs as it cooks to brown evenly.
6. After it is very lightly browned, move the egg roll to the first draining station, standing it on end. Once you have four, cycle each egg roll back to the fryer for another 30 seconds or so and move to the second draining station. From here you can move them on to the serving platter, lined with paper towels.
7. Regulate the heat on the oil so it doesn't get too hot. On the stoves I have used, the oil will get too hot over time if you leave it on hi the whole time.
If this is the only thing you are eating, figure around 6 egg rolls per person for a mixed male/female crowd. When I was in grad school, I made over 100 for a party one night.
Good sauces are important to the overall experience.The brand in the picture is good on both the duck sauce and the mustard. I like to put a little mustard and a little duck sauce on each bite.
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