Egg rolls

Egg rolls

By
From
South East Asian Food
Makes
6 rolls

Egg wrapper

Ingredients

Quantity Ingredient
6 eggs, beaten but not frothy
a little vegetable oil, for greasing the pan

Filling

Quantity Ingredient
250g minced chicken breast or finely minced lean beef
2 teaspoons light soya sauce
1 teaspoon cornflour
salt, to taste
pepper, to taste
peanut oil
1 thick slice fresh ginger, smashed and chopped
1 small brown onion, finely chopped
a few french beans
or a stick celery, finely sliced
or a small wedge young cabbage, finely shredded
1 small young carrot, cut into very thin matchsticks
or julienne strips
3-4 spring onions, finely chopped, including the green tops
1 red chilli, thinly sliced

Method

  1. In a greased frying pan over a high heat, make 6 very thin omelettes, one at a time. Pile them as they are cooked on to the back of a plate, as in the recipe for Popiah.
  2. Mix the minced chicken or meat with the soya sauce, cornflour, salt and pepper. Heat a little peanut oil in a pan. Fry the ginger and onion until golden, add the beans, carrot and meat, and stir until the meat changes colour and the vegetables are cooked but not soft. Throw in the spring onions and chilli, stirring once more. Remove from the pan, divide into 6 portions, and allow to cool.
  3. When the filling is cool, place each portion on an egg round, roll it up, tucking in the ends, and seal the edges with a thick flour and water paste or with beaten egg. The rolls may be either steamed for a few minutes on a rack over boiling water in a covered pan or deep-fried until brown in plenty of hot oil. Serve with salad, whole or sliced in rounds.
Tags:
SBS
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