WimpyRen
07-29-2005, 08:26 PM
I went to a friends last weekend to help watch her kids while the family moved some furniture and "Momma Lucy" taught me how to make Korean egg rolls
1 lb ground beef
1 lb ground pork
3-4 large carrots
1 large, or 2 small yellow onions
5-6 larger chives
1 pack cellophane nest noodles
4-5 Tbs oyster sauce
sprinkle of salt and pepper to taste
2 tsp sugar
Veggie oil
First soak the noodles for about 10 minutes (or until softened) in cold water. Set aside
In a large mixing bowl, mix beef and pork together by hand. Pull out the food processor and chop together chopped carrots, onions, and chives until you get a fairly fine consistancy (may take a few loads...lots of veggies) Pour into beef/pork mix. Add a bit of salt and pepper, a little bit of sugar (she measures everything by hand hehe) and about 2 Tbs of oyster sauce.
Check noodles- if noodles are really long, she took kitchen shears and chopped them up into 4 inches in length.
add noodles to mix
Continue mixing, adding salt, pepper, sugar, and oyster sauce. After everything is mixed up thoroughly she got out the wrappers. I can't remember the exact brand- but if you go to almost any asian market, look for a large square box that has egg roll wrappers that looks sortof springrollish (make sense? lol)
She put about a 2.5 Tbs amount about a 1/4 way into the wrapper and continued wrapping (you'll get this part down, kinda like rolling a burrito) The egg roll wrappers are very delicate and a bit time consuming to pull apart but well worth it.
Fill a fry daddy or large pot with vegetable oil...heat to about 350 she says.
Fry egg rolls a few at a time to a golden tan color and immediately take out as they continue to cook.
This simple recipe is super flavorful is really really good with sweet and spicy sauces like Thai chili or sweet and sour.
Takes a little while, but really great for gatherings. People love them! They leave the plate in minutes!
Hope you like- :)
Ren
1 lb ground beef
1 lb ground pork
3-4 large carrots
1 large, or 2 small yellow onions
5-6 larger chives
1 pack cellophane nest noodles
4-5 Tbs oyster sauce
sprinkle of salt and pepper to taste
2 tsp sugar
Veggie oil
First soak the noodles for about 10 minutes (or until softened) in cold water. Set aside
In a large mixing bowl, mix beef and pork together by hand. Pull out the food processor and chop together chopped carrots, onions, and chives until you get a fairly fine consistancy (may take a few loads...lots of veggies) Pour into beef/pork mix. Add a bit of salt and pepper, a little bit of sugar (she measures everything by hand hehe) and about 2 Tbs of oyster sauce.
Check noodles- if noodles are really long, she took kitchen shears and chopped them up into 4 inches in length.
add noodles to mix
Continue mixing, adding salt, pepper, sugar, and oyster sauce. After everything is mixed up thoroughly she got out the wrappers. I can't remember the exact brand- but if you go to almost any asian market, look for a large square box that has egg roll wrappers that looks sortof springrollish (make sense? lol)
She put about a 2.5 Tbs amount about a 1/4 way into the wrapper and continued wrapping (you'll get this part down, kinda like rolling a burrito) The egg roll wrappers are very delicate and a bit time consuming to pull apart but well worth it.
Fill a fry daddy or large pot with vegetable oil...heat to about 350 she says.
Fry egg rolls a few at a time to a golden tan color and immediately take out as they continue to cook.
This simple recipe is super flavorful is really really good with sweet and spicy sauces like Thai chili or sweet and sour.
Takes a little while, but really great for gatherings. People love them! They leave the plate in minutes!
Hope you like- :)
Ren