Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 My Mother’s Famous Chinese Egg Rolls Recipe http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html#comments Sat, 15 Jan 2011 08:05:46 +0000 http://steamykitchen.com/?p=13029 Authentic (but easy!) Chinese Egg Rolls Recipe from cookbook author Jaden Hair's mother.

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Mothers Chinese Egg Rolls Recipe

Things you’ll learn:

  • The best way to make non-soggy egg rolls.
  • The right size and kind of wrapper to use.
  • The do’s and don’t’s of egg roll wrapping.

 

This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. I usually call a couple of my girlfriends over and we have an eggrollin’ party where we’ll make a massive batch of them, enjoy them fresh that night and have enough for all to take home and freeze. If you are making these with friends, I’d suggest doubling the recipe so each person has some to take home to freeze. I promise you they will taste just as good fried after frozen and you will never taste better egg rolls than these. BUT – you must follow my Mama’s rules.

Ready?

Mama Ruthie’s Chinese Egg Rolls Recipe Rules

Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls.

Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch.  Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls.

Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.

Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them!  And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back.

Mama’s Rule #4: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Keep them covered with plastic wrap or a towel to prevent drying. If you are freezing, freeze them in like this first. Once frozen, you can gather them up and transfer them to a plastic freezer bag. If you roll them out and jumble them all together in a big pile, they’ll eventually stick to each other and you’ll tear the delicate skin trying to pry them apart.

How to make my Mother’s Famous Chinese Egg Rolls

The printable recipe is below, but here are step by step photos on how to wrap. This Chinese egg rolls recipe is for ground pork as the filling, but as you can see in these photos, the filling is very flexible. I’ve used chopped shrimp, ground chicken, ground beef, ground turkey, very thinly sliced pork (almost like matchstick sized). In these photos, I used crawfish and diced Chinese sausage!

These photos are just a guideline to teach you how to wrap (and the wrong way to wrap Chinese Egg Rolls!)

After you fry the filling, you’ll want to spread it out to cool on a baking sheet. Tilt the baking sheet and prop it up so that all the juices accumulate. You’ll discard this juice. Too much juice in filling makes soggy eggrolls.

Mothers Chinese Egg Rolls Recipe Filling

Lay the wrapper on a clean, dry surface as shown. Spoon just a heaping tablespoon of filling near the bottom corner. Resist the urge to over stuff with too much filling!

Chinese Egg Rolls Recipe Wrapping Step 1

Lift the bottom corner up and begin rolling until you reach halfway up.

Chinese Egg Rolls Recipe Wrapping Step 2

Fold over the left side, and then the right side towards the center.

Chinese Egg Rolls Recipe Wrapping Step 3

Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal and place seam side down.

Chinese Egg Rolls Recipe Wrapping Step 4

See how tightly the egg roll wrapped? Any holes or large air pockets will allow oil to seep in, resulting in a greasy egg roll! The width or diameter of the egg roll should ONLY be 1.25-inches. If you make them any larger (i.e. too much filling) you’ll end up with less egg rolls.

Chinese Egg Rolls Recipe Wrapping Step 5

The wrong way:

Common mistake is to not fold over and tuck good enough. See that big space? Oil seeps in and will make your egg roll greasy.

Chinese Egg Rolls Recipe Wrapping Mistake #1

Big holes = your egg roll will fall apart while frying.

Chinese Egg Rolls Recipe Wrapping Mistake #2

See the difference between the above photo and this one?

Chinese Egg Rolls Recipe Wrapping Mistake #1

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Mother's Famous Chinese Egg Rolls Recipe

Servings: Makes 50 egg rolls Prep Time: 60 hours Cook Time:
Chinese Egg Rolls Recipe

Once you make these egg rolls, you'll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket - they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!

Ingredients:

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for fryingFOR THE PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarchFOR THE VEGETABLES
2 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. 2. To a food processor, add the shiitake mushrooms. Pulse a few times until the mushrooms are finely chopped. Insert shredder disk (large holes) and shred the cabbage and carrots. 3. Heat a wok or large saute pan over medium-high heat. Add just 1 tablespoon of cooking oil and swirl to coat. Add in the garlic and ginger and quickly stir-fry until fragrant. Add in the contents of the food processor (cabbage, carrots and shiitake). Turn heat to high and stir-fry for 1 minute until the vegetables are beginning to soften. 4. Use your tongs to make a large, empty spot in the middle of the pan (push the vegetables aside), swirl in an additional 1 teaspoon of cooking oil. When hot, add in the ground pork. Cook the ground pork in the middle of the pan until beginning to turn brown. Now use your tongs to mix the pork with the vegetables.5. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another 1-2 minutes until the pork is cooked through. 6. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet slightly to allow excess the moisture to drain to one end. Let cool for 15 minutes and then discard all of the accumulated juices. 7. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.8. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

Directions:

1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

More recipes to explore

Red Lantern Vietnamese Spring Roll Recipe Cha Gio (Steamy Kitchen)

Vegetable Spring Rolls Recipe (Egg Rolls) (Steamy Kitchen)

Firecracker Shrimp with Sweet Chili Dipping Sauce (Steamy Kitchen)

Chinese Spring Rolls with Chicken (Steamy Kitchen)

Egg Roll Recipe (Rasa Malaysia)

Vietnamese Curried Tofu Spring Roll (not fried!) (White On Rice Couple)

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10-Minute Thai Shrimp Curry http://steamykitchen.com/12780-10-minute-thai-shrimp-curry-recipe.html http://steamykitchen.com/12780-10-minute-thai-shrimp-curry-recipe.html#comments Mon, 03 Jan 2011 15:44:32 +0000 http://steamykitchen.com/?p=12780 My favorite shortcut dinner is Thai Curry, which I call my fast food at home. 10 Minutes is all it takes for me to get this from refrigerator to table. This is an easy recipe to customize — any sort of sliced vegetables will work here, from sliced zucchini, matchstick-cut carrots, tofu cubes (use firm tofu) and thin sliced eggplant. ...

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My favorite shortcut dinner is Thai Curry, which I call my fast food at home. 10 Minutes is all it takes for me to get this from refrigerator to table. This is an easy recipe to customize — any sort of sliced vegetables will work here, from sliced zucchini, matchstick-cut carrots, tofu cubes (use firm tofu) and thin sliced eggplant.

If you’re not a fan of shrimp, substitute with thinly sliced chicken, pork or beef – just add a minute or so to cooking time to make sure your protein is cooked through.

No cooked jasmine rice handy? No problem — just serve over any type of noodles you want. My favorite is to make a soup-ier version of this recipe (add 2 cups chicken broth) and serve over transparent mung bean noodles that are naturally gluten free. You can see the noodles here on my Mussels with Lemongrass Coconut Curry Recipe (oh! a recipe from the past!)

How to cook 10-Minute Thai Shrimp Curry

Here’s what I used:

Fresh mushrooms: I love the meatiness of large King Trumpet mushrooms, but you can use fresh shiitake or even regular white mushrooms. By the way, there are quite a few mushroom recipes on Hokto’s site that I’ve developed for them…their mushrooms are organic and grown in California)

Thai curry: Comes in a can (like above), a plastic tub or envelope packet. If you buy a big tub of it, you can store unused portion in refrigerator for a few months. But I prefer to get the small cans.

Coconut milk: Which is not coco-loco (used for cocktails). Look in the Asian aisle of supermarket. If there are many different brands, shake the cans. The ones that sounds watery will be…well…watery and tasteless. Go for the cans that sounds like its full of thick liquid.

Shrimp: Tail on or off, up to you.

Vegetables: Bell peppers and fresh basil leaves (not pictured) – you can use Thai basil if you have, or just regular sweet basil is fine too.

Step 1: You’ll want to cook the curry paste just a bit, just to release the oils and the flavors. The amount of curry paste you use is totally up to you (and you can always add more in later after tasting the curry).

Step 2: Now pour in the coconut milk and whisk to incorporate the curry. This helps the curry paste break down and become smooth.

Step 3: add in the vegetables to cook for a couple of minutes. At this point, taste the curry, and if you want it more spicy, then whisk in additional curry paste.

Step 4: Now for the shrimp. cook until shrimp is cooked through.

Step 5: Throw in the basil leaves, stir and you’re done.

Serve over cooked rice.

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10 minute Shrimp Curry Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
thai-shrimp-curry

I've used meaty Japanese King Trumpet Mushrooms, but you can use any type of fresh mushrooms, from shiitake to white button mushrooms, sliced. Serve with cooked rice or Asian noodles (any type)

Ingredients:

1 teaspoon cooking oil
2 tablespoons red curry paste
1 tablespoon fish sauce
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
1/2 pound uncooked, peeled shrimp
8 fresh basil leaves (optional)
cooked rice, to serve

Directions:

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk, fish sauce and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.

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15 Minute Udon Miso Noodle Soup http://steamykitchen.com/10361-japanese-udon-miso-noodle-soup.html http://steamykitchen.com/10361-japanese-udon-miso-noodle-soup.html#comments Mon, 19 Jul 2010 20:32:58 +0000 http://steamykitchen.com/?p=10361 Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Miso Noodle Soup takes less than 15 minutes. Udon noodles are white, fat ‘n slighty chewy, wheat-based noodles from Japan. You can find them in the refrigerated section of your Asian grocery store and many regular grocery stores. They also come in dried noodle form too, but ...

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Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Miso Noodle Soup takes less than 15 minutes.

Udon noodles are white, fat ‘n slighty chewy, wheat-based noodles from Japan. You can find them in the refrigerated section of your Asian grocery store and many regular grocery stores. They also come in dried noodle form too, but I prefer the fresh, already-cooked noodles. If you can’t find (or you don’t eat wheat), substitute with any type of noodles, even regular ol’ linguine noodles.

The type of mushrooms I used in the recipe is called shimeji mushrooms, or white beech mushrooms. They’re incredibly healthy, love the slightly slippery texture and these from Hokto Kinoko are grown here in the U.S. organically.

What makes this udon miso soup so flavorful is the addition of miso. Miso is fermented soybean paste, one of the main ingredients in Japanese miso soup. It’s a great staple to have in your refrigerator since there are so many recipes that use miso (Rachael’s Gyoza, Japanese Noodles with Shimeji Mushrooms, Grilled Miso Tenderloin and Sake Miso Marinated Butterfish) and the stuff lasts for about 6 months in the refrigerator.

Here’s a short video of how to make Japanese Udon Miso Noodle Soup with a great tip on what NOT to do with miso.

So this recipe is from Cat Cora’s Classics With a Twist cookbook. Cat’s been touring as part of Macy’s Culinary Council. They’ve got an A-list team of celeb chefs touring nationwide, and I highly recommend checking to see if they’ll be in your ‘hood.

Since I was in NYC when Cat was in Tampa, my assistant attended and got a chance to interview her. Coincidentally, last Thursday, I was taping a cooking segment on Daytime and guess who popped up on an satellite interview! Hoping that one day I get to meet her in person.

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Udon Miso Noodle Soup

Servings: Serves 4 Prep Time: 5 Cook Time: 10
udon-miso-noodle-soup-2805

Store fresh udon noodles in the refrigerator or in the freezer. If you don't have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you - keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great. I've used shimeji mushrooms from Hokto Kinoko, but you can use fresh shitake or just regular white button mushrooms.

If you are using a different kind of miso other than shiro miso (white miso) lessen the amount by a couple teaspoons. Shiro miso is the least salty and intense of all miso.

Ingredients:

One 12-ounce package fresh udon noodles (or substitute with dry pasta/noodles)
4 cups chicken or vegetable stock
1/2 cup thinly sliced carrots
1/2 cup snow peas, sliced on the diagonal
1/2 cup fresh mushrooms
2 tablespoons white miso (shiro miso)
1/2 cup green onions

Directions:

1. Cook the udon noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso, as the miso will become gritty. Stir in the noodles and the green onions.

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