There are certain cuisines that have entered the food scene and made such an impact that they that been redefined by local tastes and are available as fast food such as, Italian, Mexican, and Chinese foods. I have had the good fortune of being about to visit Italy and Mexico and the ingredients used are local which gives the food an authenticity that is missing when prepared in the United States. Also, food, like people, assimilate to their new environments. Food changes across countries, regions, states, neighborhoods, and kitchens. It is the evolution of food.
A great example of same but different in the world of food is the egg roll. These deep fried, vegetable and meat stuffed treats are not a new idea, they have different names in different parts of the world: Lumpia, Spring roll, Kati roll, or Kabyob. Along with different names are different ingredients.
I decided to make egg rolls from scratch, including the wrapper. To make this a complete meal I also prepared Fried Rice. The great thing about these two dishes is their versatility of ingredients. Each dish has a base ingredient to which other items are added to build on it.
The downside of making egg rolls at home is frying food in the house; especially, if you live in a small house. Be prepared to have a smell of fried food linger after cooking. To keep it under control close the doors to bedrooms, open windows, and burn a candle or two.
The next time I make these delectable items I am going to prepare different fillings and make it a family affair.
Have everything pre-cut and measured. Have the filling ready to go before making the wrappers.
- 3/4 cup of sifted flour
- 1 tablespoon of cornstarch
- 1 teaspoon salt
- 2 eggs, beaten
- Pinch of sugar
- 1 1/2 cups of water
- 1/4 cup of oil
- Sift the flour, cornstarch, and salt into a bowl.
- Beat the eggs with a pinch of sugar.
- Add the eggs and water to the flour mixture, slowly, beating until the batter is smooth.
- To make each wrapper, grease a hot 6-inch skillet with about 1 teaspoon of oil.
- Pour about 3 tablespoons of batter over the bottom of the skillet.
- Fry over medium heat until the batter shrinks from the sides of the skillet.
- Turn the wrapper and fry one minute on the other side.
- 1/2 cup finely chopped celery
- I omitted this because celery is gross
- 3/4 cup shredded cabbage
- 1/2 cup of water
- 3 tablespoons of oil
- I used peanut oil
- 1/2 cup diced cooked shrimp
- I purchased a pound of shrimp and used the other 1/2 pound in the fried rice
- 1/2 cup of diced cooked pork, ham, beef, veal, or chicken
- I used ham and bacon. If you do this reserve the bacon grease for the fried rice.
- 4 scallions, finely chopped
- 1 clove of garlic, minced
- 1/3 cup soy sauce
- 1/8 to 1/4 cup each of bamboo shoots, bean sprouts, diced water chestnuts
- Pinch of ginger and parsley
- Parboil the celery and cabbage in water.
- Drain and set aside.
- Heat the oil in a skillet.
- Add shrimp and other meat.
- Fry for three minutes, stirring constantly.
- Add remaining ingredients and cook for 5 minutes.
- Place 2 or 3 tablespoons of filling on the center of each wrapper.
- Fold 2 sides over the edge of the filling and roll up.
- Seal with flour paste.
- Fry in hot oil until golden brown.
- Makes 10-12 medium-sized egg rolls.
Have everything pre-cut and measured.
- 1 cup of uncooked rice
- 2 tablespoons butter or margarine
- I put in a bit of bacon grease
- 1 medium onion, chopped
- 1/2 cup of cooked chicken, pork, or ham, raw meat, or shrimp
- I used shrimp, bacon, and ham
- 1 3/4 cups of water
- 1/4 cup of soy sauce
- 1/2 teaspoon of garlic powder
- 2 eggs
- Rinse the rice in cold water for 1 to 2 minutes or until the water runs clear.
- Melt the butter in a large skillet.
- Add rice and onion and stir fry for 3 to 4 minutes over high heat.
- Do not let it burn.
- If using raw meat add it at this time.
- Add the mixture of water, soy sauce, and garlic powder.
- If using cooked meat, add it now.
- Reduce heat to low, cover and let simmer for 20 to 25 minutes.
- Remove the cover and continue cooking 4 to 5 minutes or until moisture is absorbed.
- While rice is cooking, scramble eggs in a small skillet.
- Cut into pieces approximately 1/2 inches square.
- Add egg to rice; stir and serve.