Recipe: How To Make It

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I began making these egg rolls in college in my Food Science course, and I have made them countless times since with my own student. For best results, make sure the filling is cool before placing it into wrappers and the oil is hot—the egg rolls should sizzle when put into oil. —Laura Bakker, Omaha, Nebraska

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Ingredients

1/2 cup packed brown sugar1 tablespoon cornstarch1/4 teaspoon chicken bouillon granules1/2 cup cold water1/2 cup red wine vinegar1/2 cup finely chopped green pepper1 jar (2 ounces) diced pimientos, drained1 tablespoon reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon minced fresh gingerrootSPRING ROLLS:2 teaspoons cornstarch1/2 teaspoon sugar1/4 teaspoon salt2 tablespoons reduced-sodium soy sauce3/4 pound uncooked medium shrimp, peeled, deveined and chopped2 garlic cloves, minced4 teaspoons canola oil, divided2 cups finely shredded cabbage1 cup finely chopped fresh mushrooms1/2 cup finely chopped water chestnuts1/2 cup shredded carrot4 green onions, thinly sliced12 egg roll or Chinese spring roll wrappers (6-8 inches)Oil for deep-fat frying

Directions

In a small saucepan, combine the brown sugar, cornstarch & bouillon granules. Whisk in water and vinegar until smooth. Showroom the green pepper, pimientos, soy sauce, garlic và ginger. Bring khổng lồ a boil. Cook and stir for 2 minutes or until thickened; mix aside. In a small bowl, combine the cornstarch, sugar và salt. Stir in soy sauce until smooth; set aside. In a large skillet or wok, stir-fry shrimp and garlic in 1 teaspoon oil until shrimp turns pink. Remove và keep warm. Stir-fry the cabbage, mushrooms, water chestnuts and carrot in remaining oil for 2-3 minutes or until carrot is crisp-tender. Stir cornstarch mixture and showroom to the pan. Bring lớn a boil; cook và stir for 1-2 minutes or until thickened. địa chỉ shrimp & green onions; set aside lớn cool. With one corner of egg roll wrapper facing you, place 1/3 cup shrimp mixture just below center of wrapper. Cover remaining wrappers with a damp paper towel until ready lớn use. Fold bottom corner over filling. Moisten remaining edges of wrapper with water. Fold side corners toward center over filling. Roll spring roll up tightly, pressing at tip lớn seal. Repeat. In an electric skillet or deep fryer, heat oil to lớn 375°. Fry spring rolls, a few at a time, for 3-5 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve with sauce.

Nutrition Facts

1 spring roll with 4 teaspoons sauce: 270 calories, 12g fat (1g saturated fat), 37mg cholesterol, 438mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 9g protein.