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Makes 12 eggrolls
by Catherine Walthers from SOUPS + SIDES
Eggrolls are quite easy to makefinding a package of Asian eggroll wrappers may be the toughest part. I
like sauting the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather
than deep-frying, and serving them with a dipping sauce.
TIP:
Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian
grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as
Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit
thicker (meant for deep frying), but they can work okay too.
In a large saut pan, heat 1 Tbs. of oil over low heat and saut scallions and ginger for a minute or two.
Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; saut
until cabbage is just slightly wilted, about 2 to 3 minutes.
Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.
Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over
the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and
cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.
Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and saut the egg rolls in 2
batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls.
Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual
dipping bowls, if possible.
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