Egg Rolls 

The homemade version of Chinese Egg Rolls is so yummy. Everyone will love them. The recipe for a delicious filling and homemade wrappers, to really make a delicious snack.

The Recipe Intro contains more info as well as the Video for this recipe . Check it out!

Ingredients:

For the homemade Wrappers

Plain flour		1 cup
Corn starch / cornflour		1 cup
Eggs, at room temperature		3
Salt (to taste)		About 1/4 tsp
Water (1 cup = 240 MLS)		2 1/2 cups
(Glue Paste) Made by mixing plain flour or corn flour with water		As needed
Oil for shallow frying the rolls		As needed

For the filling:

Boneless Chicken, cut into very small pieces		300 gms
French beans, chopped		1/2 cup
Cabbage, large shreds		1 cup
White button mushrooms, stem removed and chopped ( about 1/2 cup, once chopped)		3
Spring onion shoots (bulbs with shoots, chopped separately)		2
Lettuce, shredded		1 cup
Celery leaves, finely chopped		3 Tbsp
Green chilli, finely chopped ( use mild or hot chillies, according to taste)		1 Tbsp
Oil		2 Tbsp
Ginger-Garlic paste		2 - 3 tsp
Light soya saucea		1 1/2 Tbsp
Black pepper powder		1/4 tsp

Method:

For the homemade Wrappers:

1. To a large bowl, add the plain flour, cornflour, eggs, and salt.
2. Add the pre-measured water, a little bit at a time, while whisking the batter.
3. Use a fork or whisk to break up any tiny lumps. Use a whisk to mix the batter for a minute.
4. Now use a strainer to remove any tiny grits/lumps. The batter should be very smooth.
5. Set the batter aside for 30 minutes. (Meanwhile, prepare the filling).
6. Once the filling ingredients are ready, and the batter has rested, heat a nonstick pan to make the wrappers. Smaller sides pans are better, to get better-shaped wrappers
7. Stir the batter once. Add a thin layer of the batter, just enough to coat the bottom of the pan ( by swirling the pan).
8. These ‘crepes’ should be quite thin. We will start to see bubbles all over the surface. Cover and cook on medium for about 20 seconds. We only cook one side. So the bottom will be lightly golden, but the top will be very light in color.
9. Continue, with the rest of the batter to make the remaining crepes. As and when you are done, lay each crepe on kitchen paper or parchment paper, so that they don’t stick together.

For the Filling:

• Add the oil to a wide, non-stick pan and heat.
• Add the ginger-garlic paste and saute till nicely aromatic. Careful, that the ginger and garlic does not turn brown- It will ruin the final taste of the egg rolls.
• As the ginger-garlic just begins to turn golden, add the chicken pieces. Toss in the oil at high heat for about 2 minutes. The chicken should have turned opaque and cooked. Break up any larger chunks once they are cooked. You can also check if they are done this way. Do not overcook the chicken.
• Add the chopped beans and saute briefly (30 seconds). Next, add the mushrooms and saute for another 30 seconds.
• Pour in the soya sauce and mix well. Allow the sauce to simmer and coat the chicken.
• Next, add the spring onion bulb portions. Saute till softened and then add the Spring onion, green portions as well as the cabbage. Allow to ‘sweat lightly’ but don’t cook too long.
• Add the chopped celery as well as green chili. Stir. Turn off the heat. And lastly add the lettuce leaves, once the heat is off. Just stir everything together well, adding 1/4 tsp of black pepper powder last. The filling is ready. Set aside to cool off as you cook the wrappers.

Fill and Fry the Rolls:

• Place 2 Tbsp of filling on the uncooked side of each crepe.
• Place slightly to the side of dead center ( as in video ).
• Roll, gently but securely. Once you reach about halfway, tuck/fold in the edges inwards, towards the center and continue rolling till done. Apply some of the flour-water glue to stick the sides together. Freshly made wraps, tend to stick on their own ( on the uncooked side ), without needing the glue.
• Repeat the process till all the rolls are done. Keep the seam side down, so that they stay rolled.
• Heat oil for shallow frying in a skillet/ pan.
• Place the rolls in batches ( seam side down ). Fry about 30 seconds per side on a moderate sizzle.
• Careful, while flipping to prevent any tearing. The color should be golden brown. Also lightly fry the narrow sides.
• Drain on paper towels for 10 minutes. Then place on another serving platter.
• The outside will be lightly crispy and the inside is soft with a delicious filling.
• Serve with sweet Thai chilli sauce.

Egg Rolls 

Notes:

• Mushroom may be replaced with fresh shrimp.
• Add the vegetables in the same order as mentioned, to keep the last vegetables crunchy in the filling.
• Be gentle when wrapping as the crepes are delicate.

Key Ingredients:( Wrapper)  -Flour, CornFlour, Eggs, Salt.
( Filling ) – Chicken, Mixed Vegetables, Soya Sauce, Oil, Pepper, Salt.

EAT AND TELL!!!

Let us know if you tried –  Egg Rolls