A:
1. 1 cabbage, medium size, finely shredded
B:
2. 2 bunch of bean noodle
3. 1 carrot, shredded
4. ¼ C garlic chive, shredded (optional)
C:
5. ½ –1 chicken breast (replaceable with pork), shredded
6. 1 T cooking wine
7. ¼ t salt
8. ¼ t sugar
9. ¼ t corn starch
10. 1 stalk of green onion, finely chopped
11. ½ t ginger, finely chopped
D:
12. 2 T canola oil
13. 1 ¼ – 1 ½ t salt or to taste
14. ½ t hot sauce (optional)
15. A pinch of black pepper
F:
16. ¼ C canola oil
G: for dipping sauce
17. 2 T Chinese rice vinegar
18. ½ t hot sauce
1. Soak the bean noodle in tap water for about one hour. Cut the bean noodle to short pieces.
2. Mix all ingredients listed in C in a container, and set the container aside at least 20 minutes.
3. Fill a large pan (12 inch) with water 60% of water. Heat the water with high temperature; add the cabbage to the pan when the water is at boiling, cook the cabbage for about 30 seconds. Take the cabbage out from the pan, and rinse the cabbage on the tap water, and squeeze the water out from the cabbage using a cheese cloth. Set the cabbage aside.
4. Heat a wok with medium to high heat, and add 2-tablespoon oil to the wok. Add the chicken to the wok when the oil is hot enough. Stir the meat, when the meat changes color, add cabbage, the ingredients listed in B, and D, mix everything well. Transfer the cabbage mixture into a flat container, and let it cool to room temperature.
5. Wrap egg roll one by one, see the picture below.
6. Mix the ingredients listed in G in a small bowl for dipping sauce.
7. Place a fry pan on a range, set the temperature to medium. Add 3-4 tablespoon canola oil. Place the egg rolls in the pan; turn the egg roll when one side is light golden brown. The egg rolls are ready when other side of egg rolls is gold brown. Serve the egg rolls immediately.
Note: The number of egg rolls added to the pan is depending on the size of the pan, just make sure the egg rolls are laid out one by one in the pan.
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