Monday, March 8, 2010

Chinese Vegetable Eggrolls with Tangy Mango Sauce

Crispy and delicious, perfect for family and friends gatherings! I love these eggrolls. Unlike the commercial eggrolls from the grocery stores, the skin is layered and paper thin - make a good crunch in your mouth every time you take a bite. They are very popular when people come over to our house. The fillings for the eggrolls are very versatile and are completely up to your preference. I, personally, love my eggrolls with cabbage and bean sprout. It gives it a more authentic flavor and an extra crunch! Surprisingly easy to make and here is how I made them tonight:

Bean Sprouts (1/2 lb, washed and drained)
Cabbage (1 lb, shredded thinly)
Carrots (1/2 cup, peeled and shredded thinly)
Eggroll Wrappers (1 pack, about 20)
Salt and Pepper

Mango Chutney (2 tablespoons)
Ginger juice (1 teaspoon)
Water (1 tablespoon)
Lime Juice (1 tablespoon)

Step 1: Saute cabbage, bean sprouts, carrots in a large pan.
Step 2: Once vegetables are ready, turn off heat. Let cool for about 15 minutes. Put vegetables in a bowl and drain out any liquid. Carefully, peel out one eggroll wrapper from the packet, place on a large plate as shown below. Have a small bowl of cold water or egg white on the side (for sealing the eggrolls).
Step 3: Scoop out some vegetables onto the lower bottom corner of the eggroll wrapper. Follow the steps below:

Step 4: Continue the steps until all eggrolls are made.
Step 5: Deep fry them in vegetable oil (medium heat) for about 2-3 minutes until golden brown on both sides.
Step 6: Cool on a rack for a few minutes. Mix and warm up the sauce over low heat for about 30 seconds. Serve immediately. Enjoy!!

1 comment:

  1. Ginger juice? Do you buy that somewhere, or do you juice fresh ginger?