Egg roll
Fred Cyr for Quebec Outfitters Camp 5 – 2016 – week 13, episode 65
Preparation: 40 min.
Cook: 10 min.
Ingredients
- ¼ of a green cabbage
- 2-3 Shiitake mushrooms without the legs
- 1 carrot
- Enoki mushrooms
- 1 dry shallot
- 1 clove garlic
- Thai Basil
- 1 piece of fresh ginger
- A handful of bean sprouts
- Asian salami
- ½ of a dried red pepper
- 15 ml (1tbsp) sesame oil
- 15 ml (1tbsp) soya sauce
- 1 package egg roll wrappers
- 2 eggs, beaten
- Vegetable oil, for frying
Preparation
- Chop the green cabbage and the Shiitake mushrooms. Grate the carot. Remove the brown end of the Enoki foot. Chop the shallot, garlic clove and some of theThai basil. Thinly slice the ginger and Asian salami. Place items in a large bowl with the bean sprouts. Crush the dried red pepper. Add sesame oil and soya sauce and mix well.
- Take one wrapper and brush with beaten egg mixture. Place one portion of filling in the middle. To roll, fold inwards the dough surpluses and roll again to close. Repeat until there’s no more filling.
- Heat oil in a deep fryer or frying pan. Drop the egg rolls into the hot oil. Let them cook and stir the fritters occasionally. When they are nice and golden, remove them from the oil and place them on a paper towel. Let them cool because they will be very hot! Enjoy.
Bon appetit!
Fred Cyr
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