Crispy egg rolls filled with vegetables and rice noodles, rolled into wraps and deep fried!
Serves 4-6 as an appetizer
20 sheet pack of egg rolls sheets
4 cups diced vegetables (beans, carrot, peppers, cabbage)
1 tsp chili paste
1/2 tsp garlic paste
2 tsp soy sauce
2 cups cooked and darined rice noodles (optional)
1/2 cup white onions, chopped
2 tsp oil
Cornstarch paste (2 tsp corn starch powder, few teaspoons water)
3 cups vegetable oil to deep fry
Remove the egg roll sheets from the fridge and set aside to thaw for 15 minutes.
In the meantime, get the filling ready.
Dice all veggies you like in a processor or chop finely.
In a wok on medium heat, add oil.
As it begins to shimmer, add onions and saute.
Add diced veggies and saute for 5 minutes.
To this add garic paste, chili paste, and soy sauce.
Combine for a minute.
Make a well in the center.
Add a spoon of oil. Crack two eggs, and whisk well. Once cooked and combined, add the cooked and drained noodles.
Combine well. Turn off the heat and let it cool.
Make a paste of cornstarch. In a cup, add a few teaspoons of water to cornstarch powder.
Whisk well to form a paste. Set aside.
Place the filling, sheets, and cornstarch paste on the counter ready to assemble.
Place a single sheet on a flat surface, diagonally.
Add two spoonfulls of filling on the edge of one corner, roll it tightly till you hit midway. Now fold in the next two corners and tuck in tight as you wrap the filling to the edge.
When you hit the edge, add a dab of cornstarch paste. Seal it.
Repeat the same till all the sheets are filled.
Place the filled rolls in the fridge to chill for 10-15 minutes.
While that chills, add oil in a medium pan to deep fry.
Gently put a crumb of egg wrap into the oil, once it sizzles, the oil is ready to deep fry.
Gently slide the chilled wraps in the oil. Cook evenly on all sides until teh rolls are golden brown. Drain on paper towels and devour with ketchup or any sauce you like. Enjoy!
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