As I've mentioned before, there aren't any good Chinese restaurants in this area so I'm forced to make my own version of takeout. I decided on vegetable lo mein tonight, and since I was going to be chopping a ton of veggies, I thought I'd try to make homemade eggrolls too.
When I was ready to cook them, I heated about 1 cup of oil in a large pan. Each eggroll only took about 3 minutes on each side to turn to a nice, golden brown color.
The outcome - they were good, very crispy, and the filling was good, and I was pretty impressed with my rolling technique. They needed a dipping sauce and unfortunately I didn't have any hot Chinese mustard. I also needed one more flavor for inside the rolls, like some sort of spice, however I would definitely make them again.
- Chopped fresh veggies: 1 green onion, ½ head Chinese cabbage, 1 red pepper, 1 head broccoli, ½ c shredded carrots, 1 stalk celery, and any others you like
- 1 small can water chestnuts
- 3 cloves garlic
- ½ can chicken broth
- Sesame oil, about 2 tsp (or more if you like that peanut flavor)
- Olive oil, about 2 tsp
- Soy sauce, about 2 tbsp
- Red pepper flakes, maybe 10 shakes
- 1 box vermicelli or thin spaghetti
- Option: add chicken, pork, or shrimp
- Cook pasta; set aside
- In the mantime, heat olive oil and sesame oil in a large pan or wok
- Add garlic, saute. Add red pepper flakes.
- Add all veggies except cabbage; saute 2 min. Add cabbage and saute 1 min
- Add soy sauce and almost all of the chicken broth
- Once cooked, either remove the veggies into a bowl or use a separate pot for the next step
- Heat some oil, 2 tbs soy sauce, 1 tbs sesame oil, and the rest of the chicken broth. Add pasta and toss. Add cooked veggies.