Does anybody know how to make Chinese food like egg rolls?

Answer 1

1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
PREPARATION:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat.
Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

Answer 2

1. Egg rolls are really really easy. tedious, and time consuming, but easy.
Get a BIG bowl, and a shredder and shred yourself like a head of green cabbage, some carrots, bean sprouts, bamboo shoots....you can be creative with what goes in. Then if you want meat ones, also grind some pork or chicken (or just cut really really tiny small pieces - but from a meat grinder is easiest. I don't usually use ground chicken or pork, but I suppose you could if you wanted to break it up really small. I think it better to start in meat form though.).
Ok, then you're going to get a wok, or just a really big pan, heat some oil, throw in some garlic, or any other spices you're wanting - I love nutmeg - and cook the meat until it looks mostly done. Then start adding your big bowl o'veggies. Cook thoroughly. when it's all a good consistency, (chewy, you know, like you expect the inside of an egg roll) put it back in the bowl.
Now for the fun part.
You probably would prefer to pre-buy the egg roll skins. They're in the veggie section at the grocery store, and someitmes have their own section at an asian farmer's market. But they're well marked, and readily available. Get a small bowl of water too.
Peel off one egg-roll skin and put it on a clean, dry surface, and orient it like a diamond (instead of a square) in front of you. Spoon in some filling toward the middle/top of the diamond.. Use less than you think you'll need. Fold in the sides to the middle over the filling, and then fold the top down. Dip your finger in the water and make the final corner wet - this will make it stick. Roll up the egg roll toward that corner, and when it's all rolled up it should stick.
When you finish making all the rolls, and be sure not to let them touch, because the skins WILL tear, and then this part is a mess... Get your deep fryer out, or just heat oil in a pan with tall sides. When the oil is boiling, drop in a few. Again, try not to let them touch for a few seconds so they don't tear. Turn them occasionally, and let them stay in for, maybe, 4-5 minutes. When they are golden brown and egg-roll looking, they're done. Pull them out with tongs or a scoop. Put them on several layers of paper towel. If one or two does tear, it's not a big deal, but they will be ugly, but that's not terrible.

2. A lot of chinese food, you could just make the inside mix, and make it with anything you like. Put oil and spices in a wok/skillet, cook the meat and vegetables until done, add sauce. That's certainly not all chinese food, but it'll get you started.

Answer 3

Low fat option:

Spray stuffed egg rolls with oil, lay on a wire rack & bake at 400 for 15-20 minutes.

Answer 4

1.By raw wontons, and pick out your desired fillings,

2. To fold, roll up like a burrito, and tuck in sides that reveal openings to filling. Seal corners with a few droplets of water.

3. If you want you can drizzle them with oil, and bake in the oven. Then drain off excess oil on a paper towel. Baked or fried, they will be good.

If you put pepperoni, diced green peppers with mozarella cheese inside of them and fry them, you will have home made pizza rolls.

Answer 5

Eggs rolls are really easy. You just buy egg roll wrappers in the produce section at the grocery store, and wrap them around chopped or shredded chicken, bok choy, carrots, etc. Then fry them---instructions are on the wrapper.

Answer 6

I have my own versions of egg rolls and stirfry that I am always asked to make. Interested?

Answer 7

No,, it is one of the greatest kept secrets of the east,, these recipes are fake,,

Answer 8

the same way we know how to make american food we were taught