Sever egg rolls from the restau­rant by mak­ing these at home

The Morning Journal (Lorain, OH) - - FOOD+FUN - By Sara Moul­ton

Who doesn’t love an egg roll? For gen­er­a­tions it’s been Chi­nese cui­sine’s No. 1 hit in Amer­ica. And why not? They’re ubiq­ui­tous, they’re fried, they’re delicious, and you can eat them with your hands. Un­for­tu­nately, egg rolls are restau­rant food. Mak­ing them at home can seem too daunt­ing. First, there’s a ton of prep. Sec­ond, you have to deep-fry them in a big pot of hot oil. Here’s a so­lu­tion in two easy steps; make the fill­ing ahead of time and saute the rolls in­stead of deep-fry­ing them.

Even if you weren’t in a rush, you’d want to make the fill­ing ahead of time. It needs to cool down be­fore be­ing added to the wrap­pers. Other­wise, it’ll sog them up. So why not plan ahead and pre­pare this dish on a week­end? (With the new school year upon us, I’ll note that fill­ing and rolling the wrap­pers can be a fun task for the kids. Al­most as much fun as eating them.)

Here the egg rolls are filled with sauteed pork, red pep­per, car­rots and Napa cab­bage. But if you fill them with left­overs in­stead — shred­ded chicken, cooked broc­coli, peas, etc. — you’ll save your­self the trou­ble of hav­ing to slice and dice a moun­tain of raw in­gre­di­ents. Do keep in mind, how­ever, that all the in­gre­di­ents need to be cooked be­fore be­ing stuffed into the wrap­pers. This step elim­i­nates ex­cess mois­ture and guar­an­tees that ev­ery­thing is thor­oughly cooked.

The great thing about a deep­fried egg roll is its crackly crisp shell. I’d never claim that saute­ing them de­liv­ers the same crunch, but you’ll get close. That said, you need to turn over each egg roll fre­quently as it cooks in the skil­let to make sure that ev­ery part of its sur­face be­comes nicely browned.

Chi­nese restau­rants clas­sify egg rolls as ap­pe­tiz­ers, but I see no rea­son to con­fine them to a sup­port­ing role. These rolls are quite sub­stan­tial and, with the ad­di­tion of a sim­ple side dish, they’ll do a stel­lar job in the cen­ter of your din­ner plate.

SARA MOUL­TON VIA AP

“Not fried egg rolls” are shown in this im­age.

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