Monday, July 21, 2008

Egg Rolls with Sweet and Sour Sauce

We had a really fun dinner tonight, we had some friends over for dinner and I tried out two new recipes. I thought I would share them with anyone who is interested. I have a long history of making egg rolls and coming to terms with my limitations in the egg roll department, however the fates smiled on me tonight and I think I like this recipe. The dipping sauce is not my recipe, it is from the famed chef Emeril Lagasse, who I don't really care for, though I'm sure he is a nice man.

However, whoever is writing/creating his new recipes for him really did a good job on this one. I noted the changes I made in italics, though I am sure the recipe is great on its own, I just didn't happen to have everything it called for.

Egg Rolls:

Shred in a food processor

1 carrot
¼ red peppers
1 small yellow squash
Thinly slice ½ of a small Napa-- cabbage
Mince 4 cloves of garlic
Mince one knob of fresh ginger

You will also need:
About 2 tsp black sesame oil
About 2 tsp chili oil
A pinch of salt
Egg roll wrappers
-Sauté the garlic and ginger in the oil on low heat until it is tender
-Add the veggies & a pinch of salt and sauté for a few minutes, until just tender
-Cool completely before stuffing the egg roll papers
-Deep fry 2-3 minutes at 355 degrees
-Serve with sweet and sour sauce

This recipe makes about 15 small egg rolls

Sweet and Sour Sauce:

1 tablespoon vegetable oil I used chili oil
1/2 medium onion, chopped dice these pretty small
1/2 teaspoon grated ginger dice these pretty small and I used about a Tbsp
1/4 cup finely diced pineapple I didn’t use pineapple
1/3 cup rice vinegar I used white vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha) I used red pepper paste
1/4 cup sugar
1/4 cup chicken broth I used water to make veggie egg rolls but added a pinch of salt to compensate
2 teaspoons cornstarch

Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and -cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm. I left the sauce chunky cause I didn’t read that last part in my haste to get dinner ready, but it might be nicer to have a smoother sauce. I also garnished it with chopped green onions. I would double this recipe to serve four comfortably.



Sherman Family said...

You can make that for me anytime!! Sounds yummy!

Jessica said...

Ooh, tasty! I love egg rolls and these sound wonderful. You are such a generous friend to cook yummy meals for everyone.

Liz Canaan Roberts said...

so, i made spring rolls for a party recently and unintentionally bought egg roll wraps instead of the rice wraps. so i was looking to make egg rolls so i could use them (you were inspired to post this)!
i made the recipe for my in-laws Sunday and again on Monday for just Ben and i to finish off the wraps. They were d'lish! and easy.
thanks so much!

Maudie Jane said...

I'm so glad you made these, that makes me so happy. Egg rolls have always given me trouble; they were one of the first things I made when I moved out on my own. I have never liked my egg rolls until now. Hooray for egg rolls.

I bought some rice wraps last Saturday and have yet to use them. We will have to compare notes after I try them out.