Ingredients with Measurements:
- 6 eggs
- 1/4 cup Mianchi (dried Chinese noodles)
- 1/4 cup shredded carrots
- 1/4 cup shredded cabbage
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a bowl, beat the eggs and season with salt and pepper. Set aside.
2. In a separate bowl, soak the Mianchi in hot water for 5 minutes, then drain and set aside.
3. In a wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
4. Add the shredded carrots, cabbage, and scallions to the wok and stir-fry for 2-3 minutes until slightly softened.
5. Add the Mianchi to the wok and stir-fry for another minute.
6. Add the soy sauce and sesame oil to the wok and stir-fry for another minute.
7. Remove the vegetables and Mianchi from the wok and let cool.
8. In the same wok, heat enough vegetable oil for frying over medium-high heat.
9. Dip a spoonful of the egg mixture into the hot oil and let it cook for a few seconds until it starts to set.
10. Place a spoonful of the vegetable and Mianchi mixture on top of the egg and roll it up tightly.
11. Use a slotted spoon to remove the egg roll from the oil and place it on a paper towel to drain excess oil.
12. Repeat steps 9-11 until all the egg mixture and vegetable mixture are used up.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 6 egg rolls
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 10g
Protein: 9g
Substitutions for ingredients:
- Instead of Mianchi, you can use rice vermicelli or any other type of thin noodles.
- Instead of shredded carrots and cabbage, you can use any other vegetables of your choice.
Variations:
- Add cooked shrimp or chicken to the vegetable mixture for added protein.
- Add chopped garlic and ginger to the vegetable mixture for added flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the egg rolls to prevent them from getting soggy.
- Use a slotted spoon to remove excess oil from the egg rolls after frying.
- Serve the egg rolls with sweet chili sauce or soy sauce for dipping.
Storage instructions:
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the egg rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the egg rolls on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve the egg rolls with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the egg rolls are too oily, let them drain on a paper towel for a few minutes before serving.
- If the egg rolls are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Use a thermometer to check the temperature of the oil before frying.
Food history:
Mianchi is a type of dried Chinese noodle made from wheat flour. It is commonly used in Chinese cuisine to add texture to dishes.
Flavor profiles:
The egg rolls are savory and slightly sweet from the vegetables and soy sauce. The Mianchi adds a crunchy texture to the filling.
Serving suggestions:
Serve the egg rolls as an appetizer or as a main dish with rice and vegetables.
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