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Edited by anniekins at 2018-12-30 09:37
These are is my egg roll home made.
Ingredïents:
2 boxes Soya beans sprouts.
One leek and onion, white.
200 gr. Pork fresh cooked or if you have a left over.
2 big eggs.
Salt, pepper, soy sauce salty.
10 rice sheets. ( Frozen to buy supermarket or Chinese shop. ) 10 minutes before using out of the freezer.
Butter.
Sunflower oil. ( no olive )
Baking and frying pan.
A bit water for the sheets.
Start with the Fresh pork till its cooked, cut it in pieces or use a left over.
Cut the leek and onion in pieces. A piece of butter in the pan and smorth them,
Do the soyas beans sprouts, 5 minutes in hot water, then in cold water with some ice.
Do the eggs in a mug and stir them loose, bake an omelet with a pinch of salt and pepper and cut them in stripes and save.
Smorth the leek + onion till its half cooked, then the soya bean spruits and pork with the rest, and soy sauce not to much, stir it through 2 or 3 minutes.
The soya beans sprouts must be crispy.
Then the challenge difficult: 4 sheets a bit over eachother in the lenght, you can use more.
Spread the ingredïents in the middle on top the stripes omelet and fold every border till you have a package, watch out not easy rice sheet are thin.
Take some water and stick the borders together.
Your oil must have 180 degrees and do your egg rolls in the frying pan, 5 to 8 minutes, sheets must be brown and crispy.
Eat them with a hot sauce, I use chilli sauce.
Tip: you can make them a day early, cool down and then in the fridge, warm them up the next day, warm the oven up on 200 degrees, then the egg rolls on baking paper and leave them in the oven for 25 minutes.
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