I have been working all week on a way to use the daikon radish I received in the Asian themed veggie pack that I bought with my Bountiful Baskets this week. I decided I would try egg rolls, which I love, but have never made. For the filling, I julienne cut some daikon and some carrots. Then, I chopped 1 bunch of green onions and some leaves of bok choy. I had bought a rotisserie chicken at Fry’s since I had a $2 eCoupon, so I removed the chicken from the bones and shredded it. I added some vegetable oil to my wok, and put the daikon, carrots, and green onion in first. Once they started to get tender, I added in the bok choy and chicken. Once the bok choy started to wilt, I grated fresh ginger into the wok and poured in about 2 Tbsp of soy sauce. It looked like this.
Next comes the egg roll wrappers. I found mine in the produce section of the grocery store, they may also be in your freezer section. You take a wrapper and lay it out, then add some filling. For this size wrapper, it was about 2 Tbsp of filling.
To fold the egg rolls, my previous experience as an employee at Subway wrapping sandwiches in paper came in handy. It’s also how I roll my stuffed grape leaves (that recipe will be coming hopefully in the next week). Notice in the picture above how I placed the filling closer to one corner. The first fold is to bring that corner up over the filling.
Next, you fold over both sides.
Then, you roll it and brush the tip with a little water to make it hold shut.
Then, you deep fry or add about 1/2″ of oil to a pan. If your oil doesn’t completely cover the rolls, then you need to flip them when one side is golden.
Remove rolls from oil to a baking sheet lined with paper towels.
This made 11 egg rolls. I still had wrappers in that package, so I made more filling. The second filling was all veggies, bok choy leaves and stems, julienne cut carrots, julienne cut daikon, and chopped yellow onion, then grated ginger and soy sauce. This made 7 more egg rolls. They turned out great, both my girls ate 2 each!
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