Authentic Chinese Egg Rolls

Egg RollsOriginal recipe makes 20 egg rolls

Ingredients:

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded*#
½ carrot, julienned#
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, re-hydrated (or other mushroom)
1 pound barbecued or roasted meat or tofu, cut into matchsticks
2 green onions, thinly sliced*
2 ½ teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
oil for frying, as needed

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, meat/tofu, green onions, soy sauce, salt, and sugar. Continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Alternatively, for a healthy version, you can bake the egg rolls at 350 degrees F for about 10 minutes, or until they are nice and golden brown.

* To see how to properly clean cabbage and green onions, click here.

# For ease of convenience, you can purchase pre-cleaned, pre-checked, bags of shredded cabbage and carrots.

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The Chinese Connection

Christmas Chinese FoodThere is an old tradition that Jews and Chinese Food on Christmas go hand in hand. How this started? When? Who knows… the most likely would have been, it’s Christmas Eve, and you’re hungry. Back in the day, most of the restaurants owned by Christians would be closed in order to celebrate the holiday. This left the non-Christian restaurants open, i.e.: The Chinese ones. Yes, I know there are Christian Chinese. However it is not the main religion in China, and according to studies, it;s not even close to being the main. So that brings us back to the Chinese restaurants being open on December 24th.

There are even a funny collection of photos available online that show signs posted outside Chinese restaurants thanking their Jewish clientele for their patronage. David Mamet, a cartoonist and humorist is credited with starting the urban legend cartoon that is today’s photo. Well, no matter if it’s just a tradition or heavenly mandated, this week, in honour of Christmas, I will be posting Chinese recipes for some of my favourite dishes. Enjoy and 節日快樂 or for you non-Chinese speakers, Happy Holidays!