Wednesday, September 17, 2014

Cooking and Entertaining: Thai-Style Egg Rolls

Thai-Style Egg Rolls

Though I don’t make this time-consuming recipe often, it’s one of our family favorites.  Unlike egg rolls served at most Thai restaurants, the filling includes ground beef and uses a traditional egg roll wrapper, resulting in a thicker skin.  The result is amazing!

I serve these egg rolls with soy sauce and hot mustard, but they can also be eaten with sweet chili sauce.

the ingredients

Sauté the vegetables

Add the bean thread noodles

Place two tablespoons of filling on the back side of the wrapper

Fold over the back corner

Fold the sides in

Roll, then dab egg was on the corner and finish rolling it up

Ready to be fried

Don't overcrowd the pan-it will lower the oil temperature

Thai-Style Egg Rolls

1 Tbsp.  vegetable oil
3 cloves  garlic, minced (about 1 Tbsp.)
4 Tbsp.  onions, chopped
1/2  small head cabbage, chopped
1/2 lb.  green beans, chopped
1 stalk  celery, finely chopped
2  carrots, chopped
1 lb.  ground beef, cooked and drained
1 Tbsp.  chicken bouillon
2 tsp.  salt
1-1/2 Tbsp.  oyster sauce
2 Tbsp.  brown sugar
3 Tbsp.  cornstarch
black pepper, to taste
3/4 C.  bean thread noodles, cut into 1 to 2 inches in length
1  egg, slightly beaten
20-25  egg roll wrappers

Soak the bean thread noodles to soften as directed on the package.  Drain, cut into 1-inch pieces and set aside.  Sauté the garlic and onions in vegetable over low heat.  Add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes.  Add beef and stir with chicken bouillon, salt, oyster sauce, brown sugar, cornstarch and a sprinkle of black pepper.  Stir for another 5 minutes.  Turn off heat.  Add bean thread noodles.  Stir.  Let cool to room temperature.

To Assemble:  Place egg roll wrapper so that it forms a diamond.  Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper.  Fold up the corner of the triangle with the filling and tuck it against the filling so that the wrapper is over the filling.  Fold in the sides of the wrapper to the ends of the filling.  Dab top corner with a bit of egg wash at the top corner.  Roll the filling upward to the dab of egg and press end to the roll to seal.  Preheat cooking oil to about 350ºF and fry raw rolls in cooking oil.  Cook until golden brown, remove, set on paper towels, allow to cool.  Serve warm.

When fully cooked, these egg rolls freeze beautifully.  Thaw overnight in the refrigerator and then reheat in the oven to serve.

No comments:

Post a Comment