Ingredients with Measurements:
- 1 package of egg roll wrappers
- 1 cup of finely chopped mushrooms
- 1/2 cup of mushroom ketchup
- 1/4 cup of chopped green onions
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Pastry brush
Step-by-step instructions:
1. In a small bowl, mix together the mushroom ketchup, soy sauce, cornstarch, and water until well combined. Set aside.
2. In a large skillet over medium-high heat, sauté the chopped mushrooms and green onions until the mushrooms are tender and the onions are translucent.
3. Add the mushroom ketchup mixture to the skillet and stir until the sauce thickens and coats the mushrooms and onions. Remove from heat and let cool.
4. Lay an egg roll wrapper on a flat surface with one corner facing you. Spoon a tablespoon of the mushroom mixture onto the center of the wrapper.
5. Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper tightly towards the remaining corner, using a pastry brush to brush the corner with water to seal the egg roll closed. Repeat with remaining wrappers and filling.
6. Heat oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
7. Serve hot with additional mushroom ketchup for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil for frying: 375°F
Serving size:
Makes 12 egg rolls
Nutritional information:
Calories per serving: 120
Fat per serving: 5g
Carbohydrates per serving: 15g
Protein per serving: 4g
Substitutions for ingredients:
- Any type of mushroom can be used in place of chopped mushrooms.
- Hoisin sauce can be used in place of mushroom ketchup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add cooked ground pork or chicken to the mushroom mixture for a heartier filling.
- Use spring roll wrappers instead of egg roll wrappers for a lighter option.
- Add shredded carrots or cabbage to the filling for extra crunch.
Tips and tricks:
- Make sure the mushroom mixture is completely cooled before filling the egg roll wrappers to prevent them from becoming soggy.
- Do not overfill the egg roll wrappers to prevent them from bursting open during frying.
- Use a slotted spoon or tongs to remove the egg rolls from the oil to prevent them from breaking apart.
Storage instructions:
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the egg rolls on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the egg rolls on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the egg rolls are not crispy, the oil may not be hot enough. Make sure the oil is heated to 375°F before frying.
- If the egg rolls are bursting open during frying, they may be overfilled. Use less filling in each wrapper.
Food safety advice:
- Make sure the mushroom mixture is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Use a food thermometer to ensure the oil is heated to the proper temperature before frying.
Food history:
Egg rolls are a popular Chinese-American dish that originated in the United States in the early 20th century. They are typically filled with a mixture of vegetables and meat, then fried until crispy.
Flavor profiles:
The mushroom ketchup adds a tangy, umami flavor to the egg rolls, while the sautéed mushrooms and green onions provide a savory, earthy taste.
Serving suggestions:
Serve the egg rolls as an appetizer or as part of a larger meal.
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