MINI EGG ROLLS
Slice of ginger, minced
1 scallion, thinly sliced
1 tablespoon soy sauce
2 eggs, lightly beaten with a tablespoon of water
1/2 cup carrot, grated
1/4 pound Napa cabbage shredded - steamed,
squeezed dry, and finely chopped
Chinese chili paste, to taste
50 Square egg roll wrappers
Oil for deep frying
oil and saute ginger 30 seconds. Add scallions and saute 30 seconds.
Stir in soy sauce and evaporate a second. Stir in eggs and stir to
softly scramble. Remove from heat and transfer to a bowl; stir in
carrots, steamed napa cabbage and chili paste to taste.
wrappers into half, so you can make mini egg rolls. Set each wrapper
at such an angle that the points of the wrapper face north, south,
east and west. Set a bit of filling in bottom third of wrapper.
Bring bottom point over filling and tuck it underneath; roll the
filling up a bit to secure tightly. Bring right point of wrapper
over filling to form a neat right angle; bring left side of wrapper
over right side to form a left right angle, and dab this top point
with egg yolk. Roll the egg roll up to secure tightly. The egg yolk
will seal the wrapper to itself.
frozen for up to a week. Deep fry straight from freezer; otherwise
partially thaw before frying.
To fry: Heat
the oil and deep fry long enough for the rolls to float to surface;
turning them, for 2 to 3 minutes. Drain immediately on double
thickness of paper towels. Once drained, set on a rack so bottom
does not get soggy.