Little known fact: My Roommate is Mong. What that means exactly is that she is not Chinese. šŸ™‚ All jokes aside, Roomie has taught me quite a bit about who she is by her style of cooking. Like, if my roommate were stranded on a dessert island, she would not survive without Sirracha, Cayenne Pepper, and Oyster sauce. Not to be used all together but she would be eating like a Queen on that island with her supply of Spicy condiments.

These little factoids have nothing to do with todays dinner. But its nice to know those things, right?

I can remember an occassion when we decided to order Chinese Take-Out for dinner. There was a great many things on our order that night… especially Egg Rolls. She asked me if the egg rolls were any good. I replied YES… because I thought they were good. The order came, we sat down to dinner, she took a bite of her egg roll and her facial expression changed. Suffice to say, I learned that New York Egg Rolls are not that tasty… something about them being made mostly of cabbage.

But what do i know? i grew up eating these things and I thought they were pretty damn tasty.

And D told me she was going to make egg rolls the Mong way. (oh, i guess I did kind of tie in that intro. Mo +1!)

A few days later:

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What seemed to be millions of egg rolls in my kitchen! I still had my work clothes on and grabbed my camera to record her method. I didnt score a recipe but I was just so fascinated with the process that I documented just for you (and me too).

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I was very inquisitive as to what the filling was that made these so wonderful and thanks to the wonderful ways of the interwebs, I have compiled a list of what might be in the filling (helpful, i know):

  • 1 lb groundĀ pork
  • 3 chopped garlic cloves
  • 1 carrot, peeled and shredded
  • 2 ounce dried vermicelli noodles
  • 2-3 large eggs
  • Ground black pepper
  • 2-3 tbsp of fish sauce (depending on taste)
  • 2 tbsp oyster sauce (optional)

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She made an assembly line. Starting with a sheet of egg roll wrap, she placed an ample serving in one of the four corners of the warp.

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Then she folded the bottom “lip” over. (the picture helps! I suck at giving directions)

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She the folded two outside corners into the center of the egg roll. Looks kind of like an envelope.

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And then she rolled the egg roll tightly. She moistened the remaining corner with some water to help the wrap adhere to itself.

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She arranged them all onto a sheet to prepare them for frying.

She then dropped these babies into hot oil and deep fried them. I have a deep fryer but D found that the fryer made the egg rolls explode so she used her family’s method of frying in a giant vat of oil. For safety purposes, one should use a deep fryer if they have one.

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But the results: Ah-Mazing.

No wonder she thought NY egg rolls were shit… After tasting these, which were full of flavor and NOT cabbage, i have to say that the ones I USED to order are shit. ThereĀ are a nice amount of egg rolls in the freezer for when I need a tasty egg roll.

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