Egg Roll Skins II

Egg Roll Skins II Recipe - Delicious Haitian Cuisine

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Egg Roll Skins II is a delicious and versatile recipe that can be enjoyed as a snack, appetizer, or even a main dish. These crispy and flavorful egg rolls are filled with a combination of Chinese cabbage, bean sprouts, carrots, and beef, making them a satisfying and tasty treat for any occasion.

History

Egg rolls are a popular dish in Chinese cuisine, with a long history dating back to ancient China. The dish has evolved over the years, with different variations and fillings being used in different regions. Egg Roll Skins II is a modern take on the classic egg roll recipe, incorporating a mix of traditional and contemporary ingredients to create a unique and delicious dish.

Ingredients

2 cups of sliced chinese cabbage
0.5 cup of bean sprouts
0.25 cup of shredded carrots
0.5 cup of ground pork, sausage or diced chicken or beef
2-6 tbsp of oil

How to prepare

Heat 2 tbsp of oil in a wok or large pan. Add the cabbage and stir until it becomes limp. Remove the cabbage, leaving as much oil as possible. Repeat this process with the carrots and bean sprouts, adding more oil if necessary. Cook the meat in the same way, draining away as much oil as possible. Mix all the ingredients in a large bowl.
Place a small amount of filling on one end of an egg roll skin. Roll the skin towards the opposite end, folding the sides over as you go. The skin should stick to itself when rolled. If it doesn’t, mix 1 tbsp of cornstarch with a little water. Wipe a little of the cornstarch mixture over the seam in the egg roll. Serve with Sweet and Sour Sauce.

Variations

Vegetarian: Replace the beef with tofu or mushrooms for a meat-free version of this dish.
Shrimp: Add cooked shrimp to the filling for a seafood twist on this recipe.
Spicy: Add chili sauce or hot peppers to the filling for a spicy kick.

Cooking Tips & Tricks

Make sure to drain away excess oil when cooking the vegetables and meat to prevent the egg rolls from becoming greasy.

- Use a small amount of filling in each egg roll to ensure that they roll up easily and stay together.

- Seal the egg rolls tightly to prevent the filling from falling out during cooking.

- Serve the egg rolls with a flavorful dipping sauce, such as Sweet and Sour Sauce, to enhance the overall taste of the dish.

Serving Suggestions

Egg Roll Skins II can be served as an appetizer with a side of Sweet and Sour Sauce for dipping, or as a main dish with a side of steamed rice or noodles. These crispy and flavorful egg rolls are perfect for sharing with family and friends at any gathering or celebration.

Cooking Techniques

Stir-frying: The vegetables and meat are cooked quickly over high heat in a wok or pan to retain their crispness and flavor.

- Rolling: Carefully roll the egg roll skins around the filling to create a tight and secure seal.

Ingredient Substitutions

Ground pork or chicken can be used instead of beef in this recipe.

- Any combination of vegetables, such as bell peppers, mushrooms, or water chestnuts, can be used in the filling.

Make Ahead Tips

The filling for Egg Roll Skins II can be prepared in advance and stored in the refrigerator for up to 2 days before assembling and cooking the egg rolls.

- Cooked egg rolls can be frozen and reheated in the oven or air fryer for a quick and convenient meal.

Presentation Ideas

Serve the egg rolls on a platter with a garnish of fresh herbs or sliced green onions for a colorful and appetizing presentation. - Arrange the egg rolls on a bed of lettuce or cabbage leaves for a decorative touch.

Pairing Recommendations

Egg Roll Skins II pairs well with a variety of Asian-inspired dishes, such as fried rice, stir-fried noodles, or dumplings.

- Serve these crispy egg rolls with a refreshing beverage, such as iced tea, beer, or a fruity cocktail.

Storage and Reheating Instructions

Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.

- Reheat the egg rolls in the oven or air fryer at 350°F for 10-15 minutes, or until heated through and crispy.

Nutrition Information

Calories per serving

Each serving of Egg Roll Skins II contains approximately 250 calories, making it a satisfying and filling dish that can be enjoyed as a snack or main course.

Carbohydrates

Each serving of Egg Roll Skins II contains approximately 20 grams of carbohydrates, making it a moderate-carb dish that can be enjoyed as part of a balanced meal.

Fats

Each serving of Egg Roll Skins II contains approximately 10 grams of fats, with the majority coming from the oil used for cooking the vegetables and meat. While this dish is not low in fats, it can still be enjoyed in moderation as part of a healthy diet.

Proteins

Each serving of Egg Roll Skins II contains approximately 15 grams of proteins, making it a good source of this essential nutrient. The beef used in the recipe adds a rich and savory flavor to the dish, while also providing a good amount of protein.

Vitamins and minerals

Egg Roll Skins II is a nutrient-dense dish that provides a variety of vitamins and minerals, including vitamin A, vitamin C, and iron. The vegetables used in the recipe are rich in these essential nutrients, making this dish a healthy and flavorful option for any meal.

Alergens

Egg Roll Skins II contains beef and may also contain soy, wheat, and other allergens. It is important to check the ingredients and allergen information before consuming this dish, especially if you have any food allergies or sensitivities.

Summary

Egg Roll Skins II is a delicious and nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. With a moderate amount of calories per serving, this dish can be enjoyed as part of a healthy and well-rounded diet.

Summary

Egg Roll Skins II is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. With a flavorful filling of Chinese cabbage, bean sprouts, carrots, and beef, these crispy egg rolls are sure to be a hit with family and friends. Serve them with a side of Sweet and Sour Sauce for dipping, and enjoy the savory and satisfying flavors of this classic Chinese dish.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Egg Roll Skins II. It was many years ago, when I was just a young girl, curious about the world and eager to learn new things. My grandmother, a master in the kitchen, had passed down her love of cooking to me, and I would often spend hours watching her work her magic with ingredients and flavors.

One day, while rummaging through her old recipe book, I stumbled upon a yellowed piece of paper tucked away in a forgotten corner. It was a handwritten recipe for Egg Roll Skins II, with detailed instructions on how to make the perfect dough and crispy skins. I could hardly contain my excitement as I read through the ingredients and method, imagining the delicious egg rolls that I could create with this recipe.

I immediately set to work gathering all the necessary ingredients and tools, eager to try my hand at making these egg roll skins. As I mixed the flour, water, and salt together to form the dough, I felt a sense of calm and focus wash over me. This was my chance to prove myself in the kitchen, to show that I could create something as delicious and beautiful as my grandmother's dishes.

As the dough rested and I prepared the filling, I thought back to all the lessons my grandmother had taught me about cooking. She always emphasized the importance of patience, precision, and love in the kitchen, and I could feel her guiding presence with me as I rolled out the dough and filled it with a savory mixture of vegetables and meat.

When it came time to fry the egg roll skins, I carefully lowered them into the hot oil, watching as they bubbled and crisped to a perfect golden brown. The aroma that filled the kitchen was intoxicating, and I knew that I had succeeded in creating something truly special.

As I sat down to enjoy my homemade egg rolls, I felt a sense of pride and accomplishment wash over me. This recipe for Egg Roll Skins II had not only taught me a new skill in the kitchen, but it had also connected me to my grandmother in a deeper way. I could feel her joy and approval as I savored each bite, knowing that I had honored her legacy and continued the tradition of delicious cooking in our family.

From that day on, Egg Roll Skins II became a staple in my repertoire of recipes, and I would often make them for family gatherings and special occasions. Each time I rolled out the dough and filled it with the flavorful filling, I would think back to that moment of discovery in my grandmother's kitchen, and feel grateful for the love and knowledge she had passed down to me.

In the end, this recipe for Egg Roll Skins II was more than just a collection of ingredients and instructions – it was a symbol of the bond between generations, the thread that connected me to my past and inspired me to create a delicious future. And for that, I will always be grateful to my grandmother and her timeless recipes.