This week I made egg rolls inspired by the country China. I had just visited four cities in China for spring break and ate egg rolls there, so it inspired me to try and make some similar ones.
I started off by heating a tablespoon of oil in a skillet over medium heat. I then added three beaten eggs into the skillet and let them cook without ever stirring them. Once they were firm, I shaped them and cooked the other side. Once completely cooked, I removed the eggs and set them aside to cool. Next I cut them into thin strips.
Then I added one medium-sized head of cabbage that had been finely shredded and half a carrot, sliced, to the skillet. I cooked it for about two minutes until it started to wilt and then added one pound of precooked chicken (which I had put a tablespoon of hoisin sauce, a tablespoon of oyster sauce and a little dash of sweet soy sauce on).
I then also added in two green onions I had thinly sliced, a two and a half teaspoons of soy sauce, a teaspoon of salt, a teaspoon of sugar and then half a teaspoon of MSG. I cooked it for about 6 minutes until the the vegetables were soft.
I stirred in the eggs, then spread the mixture onto a pan then put that in the refrigerator for about an hour.
I then got out my egg roll wrappers and placed them with a corner towards me. I put a little bit of filling on the bottom third and brushed a little beaten egg white on the top two sides. I then rolled the egg roll up firmly until about halfway where then I tucked in the sides and finished rolling. I did that for the rest of my egg rolls.
I then heated oil in a pan until 350 degrees and fried my egg rolls three to four times for about five to seven minutes, until it was golden brown.
A challenge of making the egg rolls was defiantly rolling them. This took me a couple tries until I got the hang of rolling the egg roll right and it not falling apart.