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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-14-2011, 08:52 PM   #1
dealm9
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Default homemade egg rolls

brethren,
i have been really craving some good egg rolls lately but i have no experience making them. does anyone have any how to's/recipes/tips and tricks/experience making killer homemade egg rolls? pron would also be much appreciated. there are so many cool routes you could go with egg rolls and the possibilities seem endless but i feel like a smoked pulled pork egg roll would be a great place to start. any ideas would be much appreciated. i will be making these most likely over christmas break and will post pron when i do

mark
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Unread 12-14-2011, 08:58 PM   #2
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I love pulled pork eggrolls with a Boot Kickin' hot q sauce for dip.

the link.. http://bbq-brethren.com/forum/showthread.php?t=116752

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Unread 12-14-2011, 09:05 PM   #3
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awesome. thanks cowgirl, i didn't know it was that simple. those look great and i will make some of those for sure. it seems like a good thing to have in your back pocket whenever you smoke a big pork butt
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Unread 12-14-2011, 09:13 PM   #4
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For the veges:
2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
Shred above as fine as you possibly can, sharpest knife you have!
1 tablespoon cooking oil( peanut)
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
Freshly ground black pepper
For the meat filling
1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water

1 pound smoked BBQ pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
This will do about 50 Spring Rolls.
Make sure the sheets/wrappers have been at room temperature an hour before you begin.
Mix the pork and mixture up and let rest together for 15 mins to ind.
Oil (1tbs peanut) into a wok and fry meat mixture a little to cook flour out and to get cohesive, don't over do it.
Let cool.
Add a dash more oil to the wok and swirl to coat and 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. Lay out on a board to cool off.
Drain and blot dry when cooled.
Put a heaped Tablespoon in the centre of the wrapper corner and roll out (youtube it) and roll, use baking paper between the layers if you stack them.
Water or eggwash at the edge helps glue the finished roll together.
Fry in a couple of inches of oil for 1:30 seconds at 175C, and if they are frozen double the cooking time.
Drain before serving, and a good end seal is so helpful to keep them crispy and non oily.
Bon apetito
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Unread 12-14-2011, 09:35 PM   #5
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Mark another option... Qtons! Just use wonton skins instead of eggroll wraps... these little buggers are addicting.

http://www.bbq-brethren.com/forum/sh...d.php?t=105569



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Unread 12-14-2011, 11:19 PM   #6
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put what ever you want in them, but a good place to start is finely shredded cabbage and carrots and slice green onions.

blanch the cabbage in boiling water for 1 minute and then into an ice bath. then drain the cabbage and squeeze as much water out as you can. put it in a colander and press it as hard as you can.

add in your smoked pork and just a little sauce. you just worked so hard to get all the moisture out, don't put too much back in.

put the wrapper with a corner pointed towards you and the filling going from the left corner to the right corner, leaving about an inch on either side. fold the corner pointed towards you over and away from you, then pull it back tucking it down and in, compressing the filling. then fold the left and right corners in and wet the far corner with some egg wash and roll it closed.

I work in an asian restaurant where we hand roll about 1000 egg rolls a week! Keeping the filling pretty dry and rolling them tight are the biggest keys to success. Ours have shrimp and chinese BBQ pork in them, and our secret binder in the filling is peanut butter!
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Unread 12-15-2011, 12:04 AM   #7
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oh man, that looks great!
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Unread 12-15-2011, 12:08 AM   #8
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Quote:
Originally Posted by Soulman1282 View Post
put what ever you want in them, but a good place to start is finely shredded cabbage and carrots and slice green onions.

blanch the cabbage in boiling water for 1 minute and then into an ice bath. then drain the cabbage and squeeze as much water out as you can. put it in a colander and press it as hard as you can.

add in your smoked pork and just a little sauce. you just worked so hard to get all the moisture out, don't put too much back in.

put the wrapper with a corner pointed towards you and the filling going from the left corner to the right corner, leaving about an inch on either side. fold the corner pointed towards you over and away from you, then pull it back tucking it down and in, compressing the filling. then fold the left and right corners in and wet the far corner with some egg wash and roll it closed.

I work in an asian restaurant where we hand roll about 1000 egg rolls a week! Keeping the filling pretty dry and rolling them tight are the biggest keys to success. Ours have shrimp and chinese BBQ pork in them, and our secret binder in the filling is peanut butter!
That's cool. Just a tiny bit of peanut butter, or what?
Can you taste it, or is it like mustard slather on pork butt?...no taste.
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Unread 12-15-2011, 07:39 AM   #9
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I prefer lumpia wrappers as they are thinner and crisp up nicer.

Appetizer, Egg Rolls INGREDIENTS: 75-85 Egg Roll or Lumpia Wrappers
4 Lbs Beef/Pork,
Ground Vegetables
20 Cups Cabbage, Shredded
3 Cups Carrots, Shredded 3 Cups
Bamboo Shoots, Shredded
3 Cups Scallions, Chopped
3 Cups Water Chestnuts, Chopped,Diced
6 Cups Bean Sprouts
Mushrooms, Sliced, (Optional)
Seasoning:
1/2 Cup Soy Sauce, Dark
1/4 Cup Oyster Sauce
1/4 Cup Hoisin Sauce
Procedure:
1 Sauté the meat and scallions. Remove and drain. Add the other ingredients and seasonings, heat for 5 minutes or so until veggies are slightly limp. Remove and drain. May have to do in several applications, depending on amount of ingredients. Cool and then press all the liquid out of mixture. Removing the liquid helps prevent the egg roll from exploding when deep fried.
2 Put a wrapper on cutting board. Place 2 Tablespoons cooked filling on crust. Take corner nearest you and bring toward center. Fold left, then right side toward center. Dab a small amount of egg yolk on left corner. Roll over and seal like an envelope.
3 Heat oil to 375°F for deep frying. Fry each roll until golden brown on both sides. Drain on paper towels.
Serve with Chinese mustard or sauce of choice.
After being cooked, they may be frozen and then reheated in a toaster oven @ 350F. Microwave will reheat, but make the skin mushy.
Yield: 75-85 Egg Rolls
Recipe Type Appetizer
Recipe Source Source: Egg Foo Looey's, Richard Howe, 1994/05/25
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Unread 12-15-2011, 08:23 AM   #10
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Quote:
Originally Posted by tortaboy View Post
That's cool. Just a tiny bit of peanut butter, or what?
Can you taste it, or is it like mustard slather on pork butt?...no taste.
It's a fair amount of peanut butter, you can definitely taste in. It's the family that owns the restaurant's signature egg roll, and people around here go crazy for them. We charge $6 for two egg rolls and people gobble them up.
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Unread 12-15-2011, 08:36 AM   #11
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Unread 12-15-2011, 08:38 AM   #12
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Quote:
Originally Posted by Soulman1282 View Post
It's a fair amount of peanut butter, you can definitely taste in. It's the family that owns the restaurant's signature egg roll, and people around here go crazy for them. We charge $6 for two egg rolls and people gobble them up.
Nice! With the price of peanut butter lately, that's probably a bargain.
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Unread 12-15-2011, 08:59 AM   #13
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I prefer lumpia wrappers as well.
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Unread 12-15-2011, 09:19 AM   #14
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When I saw "Home made eggrolls" I thought right off the bat - You've godda do it with pulled pork and Carolina slaw!! A great way to use up the last bit of leftovers...

http://www.bbq-brethren.com/forum/sh...ad.php?t=79088


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Unread 12-15-2011, 11:24 AM   #15
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Quote:
Originally Posted by KnucklHed BBQ View Post
When I saw "Home made eggrolls" I thought right off the bat - You've godda do it with pulled pork and Carolina slaw!! A great way to use up the last bit of leftovers...

http://www.bbq-brethren.com/forum/sh...ad.php?t=79088


oh my....i am speechless. that looks amazing
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