How To Make Egg Rolls

I have been working in the food industry since i'm 16 in both Thailand and Japan ,my family used to own "Bangkok Kitchen Restaurant"(look it up it was very famous in Okinawa,Japan).



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This Egg Roll recipe is Thai- American-style" Fried Egg Roll" or "Fried Spring Roll" (1 Of My Secret Family Recipes )with a filling of either pork or chicken(& crab meat if you like) perfect Food & Appetizer for any occasions super-easy to make & it's fun to do!, you can prepare in advance and cook them before the guests arrive Serve with Thai Sweet Chilli Sauce (available in a your local supermarket *Asian Section or any Asian Market).



Add cabbage, bean sprouts,shredded carrots,salt and freshgarlic,soysauce,black pepper,oyster
sauce,mung bean noodles, (if you like)spring (green) onions,Roll up in fresh egg roll wrappers (available in a supermarkets).




SERVES 6+


Prep Time: 10 -15 minutes


Cook Time: 15 -20minutes




Ingredients:




1 package egg roll wrappers (about 15-20 wrappers)


1 egg, lightly beaten (paste for seal the wrappers)


1 egg,lightly beaten to mix in filling


4 cups of oil for frying (any brand)


5 cloves chopped garlic


1 tsp ground black paper


1/2 tsp salt


3 cups cabbage, cabbage, sliced or shredded into thin -length pieces


1 1/2 cup carrot sliced or shredded into thin -length pieces


1 1/2 tbsp soy sauce(any brand)


1 tsp oyster sauce(any brand)


1 tsp chicken flavor bouillon(any brand )


2 cups ground chicken or pork


1 cup crab meat (if you like)


1 tbsp chopped cylantro


1 tbsp thin sliced spring(green)onion


1 cup soaked mungbean noodles(if you like)






Preparation:(our secret is we wraped the flling before we fry it )but you can cook the filling before you wraped it (if you like)like any other Egg Roll recipes.




1. Mix all Ingredients together in a big bowl until is mix well.




2.Place a 1 1/2 tablespoon of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, rollup tightly sausage-like roll (not flat) , sealing the sheet closed with the paste (beaten egg).




3.Deep fry in oil between medium heat carefully slide egg roll in until crisp and golden brown(make sure the oil is hot&ready to fry if it begins to sizzle/bubble and cook, the oil is ready. )


4.Place cooked egg rolls on a clean cloth or paper towel to drain .


5.Serve while it hot Serve with Thai hot chilli sauce.