Sandy wrote:
> I have tried 100's of egg-rolls from all over Canada, the best I've tasted
> were in Montreal, and they were shaped like a cigar,,,cylindrical,,,,pork,
> cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone have
> any great recipe's? I'm willing to learn.
> Thanks to all.

1. Damsel in dis Dress Aug 31 2002, 7:18 pm show options

Newsgroups: rec.food.cooking
From: Damsel in dis Dress > - Find
messages by this author
Date: Sun, 01 Sep 2002 00:18:15 GMT
Local: Sat, Aug 31 2002 7:18 pm
Subject: Freezing Egg Rolls
Reply to Author | Forward | Print | Individual Message | Show original
| Report Abuse

I'm making a batch of egg rolls soon, and I want to freeze some of them
for
later use. Right now, I'm thinking of frying all of them, then
freezing
the fully cooked egg rolls with the intention of re-heating them in the

oven at some point.


I've also thought of partially cooking them, then freezing. Or is it
possible that it would be best to freeze them before frying at all?


Here's the recipe:


* Exported from MasterCook *


Egg Rolls


Recipe By amsel in dis Dress
Serving Size : 18 Preparation Time :0:00
Categories : appetizers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork, lean
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
dash white pepper
8 cups water
2 1/2 pounds cabbage -- finely shredded
2 tablespoons vegetable oil
1/2 pound shrimp, cooked -- finely chopped
1/3 cup green onions -- finely chopped
1/2 teaspoon salt
1 teaspoon five-spice powder
18 egg roll wrappers
1 large egg -- beaten
vegetable oil


Mix pork, 1/4 tsp. salt, cornstarch, soy sauce, and white pepper.
Cover
and refrigerate about 20 minutes.


Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain;

rinse cabbage in cold water until cold. Drain thoroughly; remove
excess
water by squeezing cabbage. (A salad spinner works nicely for this,
too)


Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat
sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink.
Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice
powder. Remove cabbage mixture from wok; cool.


Place 1/2 cup cabbage mixture slightly below the center of egg roll
wrapper. (Cover remaining wrappers with plastic wrap to keep the
pliable.)
Fold corner of egg roll wrapper closest to filling over filling,
tucking
the point under. Fold in and overlap the two side corners. Brush
fourth
corner with egg; roll up to seal. Repeat with remaining egg roll
wrappers.
(Cover filled egg rolls with plastic wrap to keep them from drying
out.)


Heat two inches of vegetable oil in wok to 350F. Fry 4 or 5 egg rolls
at a
time for 2-3 minutes or until golden brown, turning two or three times;

drain on paper towels.


Serve with hot mustard or sweet and sour sauce, if desired.


Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin"
Copyright:
"1990"


- - - - - - - - - - - - - - - - - -
-

Why not ask where you ate the best ones? I found the Chinese were
delighted to answer any questions I asked. My wild uneducated opinion
is probably how they make the wontons, kind. They just take a big
noodle wrapper, wrap it up, and put a little dab of something that kind
of glues it into place when it's being cooked. Anybody really know? I
love dim-sum even more than egg-rolls, because of the diversity when
there's a whole cart to choose from. Yummmmmmmy on a week's end.

On Sat 29 Oct 2005 12:40:17a, Sandy wrote in rec.food.cooking:

> I have tried 100's of egg-rolls from all over Canada, the best I've
tasted
> were in Montreal, and they were shaped like a
cigar,,,cylindrical,,,,pork,
> cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone
have
> any great recipe's? I'm willing to learn.
> Thanks to all.

Here is but one of many recipes, and the technique for rolling.

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons vegetable oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup bean sprouts, chopped
1 garlic clove, minced
3 tablespoons soy sauce
1 teaspoon sugar
refrigerated egg roll wrappers

In a large skillet, cook pork over medium heat until no longer pink; drain.

Remove pork with a slotted spoon and set aside. In the same skillet, stir-
fry cabbage, celery, and onions in oil until crisp-tender. Add shrimp,
water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork;
stir fry 4 minutes longer or until liquid has evaporated. Remove from the
heat.

Lay a sheet of the eggroll wrappers on a flat surface with a corner pointed
toward you. Place 2-3 tablespoons of filling on the bottom third of the
wrapper. Fold the bottom of the rapper up over the filling, and then fold
the sides in around the filling. From the bottom up, keep rolling to form a
large cigar. Seal it with egg wash.

In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry egg rolls
for 1 to 2 minutes on each side or until golden brown. Drain on paper
towels.

Serve with Chinese hot mustard and sweet & sour sauce.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright > wrote in
:



Fold the bottom of the rapper up over the
> filling, and then fold the sides in around the filling.

Doesn't the rapper object to this? Most of the ones I've seen on TV don't
strike me as the quiet, compliant type <vbeg>

Sorry - I know it's just a typo, but I couldn't resist.


Rhonda Anderson
Cranebrook, NSW, Australia

On Fri 28 Oct 2005 11:25:29p, Rhonda Anderson wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>
>
> Fold the bottom of the rapper up over the
>> filling, and then fold the sides in around the filling.
>
> Doesn't the rapper object to this? Most of the ones I've seen on TV don't
> strike me as the quiet, compliant type <vbeg>

Oops! Well, I'm hoping that rapper was double-jointed! :-)

> Sorry - I know it's just a typo, but I couldn't resist.
>
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

I have tried 100's of egg-rolls from all over Canada, the best I've tasted
were in Montreal, and they were shaped like a cigar,,,cylindrical,,,,pork,
cabbage, etc., not spring rolls.

How would a person make these without the filling falling out? Anyone have
any great recipe's? I'm willing to learn.
Thanks to all.

Sandy wrote:

> I have tried 100's of egg-rolls from all over Canada, the best I've
> tasted were in Montreal, and they were shaped like a
> cigar,,,cylindrical,,,,pork, cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone
> have any great recipe's? I'm willing to learn.
> Thanks to all.


Mornin'!

For something completely different:

http://maindish.allrecipes.com/AZ/Bi...mnMtTrnvrs.asp


Read the reviews for variations. Eggroll fixins will work fine. I used
puff pastry and they came out great!



Andy

Sandy wrote:
> I have tried 100's of egg-rolls from all over Canada, the best I've tasted
> were in Montreal, and they were shaped like a cigar,,,cylindrical,,,,pork,
> cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone have
> any great recipe's? I'm willing to learn.
> Thanks to all.
>
>

Just out of curiosity were they really "skinny"?

The "egg rolls" that I have seen that are cigar shaped were really
really skinny (and not actually egg rolls) they were called Lumpia and
they are from the philippines (I beleive - I have known them to be made
by a friend of the family that is Filipino)

Even if you change the filling to what you desire, they may give you the
instructions to make the open ended shape you are looking for]

Roberta (in VA)

Sandy wrote:
> I have tried 100's of egg-rolls from all over Canada, the best I've
> tasted were in Montreal, and they were shaped like a
> cigar,,,cylindrical,,,,pork, cabbage, etc., not spring rolls.
>
> How would a person make these without the filling falling out? Anyone
> have any great recipe's? I'm willing to learn.
> Thanks to all.

Pretty simple. Vietnamese egg rolls are small and cylindrical... tuck the
ends in and roll them up tightly before you deep fry them. I had an
employee who made them this way and they were wonderful. Very tightly
wrapped; tuck in the ends. She stuffed them with shredded: cabbage, pork,
shrimp, carrot and mung beans. The secret is do not overstuff. They are
thin egg rolls. Deep fry quickly, in batches.

Chinese egg rolls are bigger and sometimes contain actual beaten egg, but
the cuisine, while similar, is different (if that makes any sense).

Jill

On 2005-10-29, jmcquown > wrote:

> Pretty simple. Vietnamese egg rolls are small and cylindrical...

> Chinese egg rolls are bigger and sometimes contain actual beaten egg, but
> the cuisine, while similar, is different (if that makes any sense).

Also, and this is critical, the wrappers for Chinese eggrolls are
made with wheat flour, while Viet rolls use rice flour wrappers.

nb

notbob wrote:
> On 2005-10-29, jmcquown > wrote:
>
>> Pretty simple. Vietnamese egg rolls are small and cylindrical...
>
>> Chinese egg rolls are bigger and sometimes contain actual beaten
>> egg, but the cuisine, while similar, is different (if that makes any
>> sense).
>
> Also, and this is critical, the wrappers for Chinese eggrolls are
> made with wheat flour, while Viet rolls use rice flour wrappers.
>
> nb

Yes, she used rice flour wrappers. They didn't "bubble up" when fried like
the Chinese wrappers do.

Jill

On Sat, 29 Oct 2005 08:08:38 -0400, Roberta >
wrote:

>The "egg rolls" that I have seen that are cigar shaped were really
>really skinny (and not actually egg rolls) they were called Lumpia and
>they are from the philippines (I beleive - I have known them to be made
>by a friend of the family that is Filipino)

You can't go wrong with any of Hag's recipes. Crash loves these
things, but I've never made them myself. This variation originated in
Guam.


* Exported from MasterCook *

Hag's Guamanian Style Lumpia & Sweet Garlicky Dipping Sauce

Recipe By :Hag
Serving Size : 8 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Lumpia---
1 pound ground pork -- lean
1 cup carrots -- finely shredded
1 cup cabbage -- finely shredded
1 cup onion -- minced fine
1/4 cup oyster sauce -- to taste
1/2 teaspoon msg
1 pkg spring roll wrappers Not egg roll
wrappers
---Dipping Sauce---
1 tablespoon cornstarch
3 Tablespoons sugar
3 Tablespoons white vinegar
1 tablespoon soy sauce -- (japanese)
1 tablespoon ketchup -- or chili sauce
1/2 cup chicken broth
1 dash cayenne
1 dash msg
3 cloves garlic -- finely minced (3 to
6 )


Dipping sauce - Combine all ingredients for Dipping sauce.
Bring to a boil stirring constantly until thickened. Jar and
place in fridge.

Lumpia - Mix meat, veggies, oyster sauce & msg. chill. Roll
1 Tbsp of meat into each spring roll. These are very small
as the meat is raw. If they are made too large the wrappers
will burn before the filling is cooked. Seal ends with a
thin paste of flour and water. Let set for about 15 min to
seal & bind the ends. Deep fry at 350-375F until deep golden
brown & filling is done. Serve with Sweet garlicky dipping
sauce.

Cuisine:
"Asian"

- - - - - - - - - - - - - - - - - - -
--
Wash away the gray to respond.