Phoenix Egg Rolls

Phoenix Egg Rolls Recipe - Vegetarian Chinese Cuisine

Region / culture: China | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

Phoenix Egg Rolls are a delicious and flavorful dish that combines a variety of vegetables and seasonings in a crispy wrapper. These egg rolls are a popular appetizer or snack that can be enjoyed on their own or paired with a dipping sauce.

History

The origins of Phoenix Egg Rolls can be traced back to Chinese cuisine, where egg rolls are a common dish served in restaurants and homes. The name "Phoenix" may refer to the vibrant colors and flavors of the ingredients used in the filling, symbolizing rebirth and renewal.

Ingredients

4 cups (about 7 oz or 198 g) finely julienned carrots
0.75 cup (about 6 oz or 170 g) baked or pressed bean curd slivers
2 dried shiitake mushrooms, soaked, squeezed dry and slivered
4 scallions, including green and white parts, trimmed and thinly sliced
0.5 cup fresh coriander leaves
2 tbsp soy sauce
1 tbsp chinese rice wine
1 tsp cornstarch plus 2 tbsp cornstarch mixed with water
0.25 tsp sesame oil
2 tbsp vegetable oil, plus vegetable oil for deep-frying
2 tsp minced fresh ginger
1 clove garlic, minced
8 egg roll wrappers (7x7 inches square) or bean curd skins

How to prepare

Arrange carrots, bean curd slivers, slivered mushrooms, scallions, and fresh coriander in separate piles on a work surface.
Combine soy sauce, rice wine, 1 tsp cornstarch, and sesame oil in a small bowl, and mix well. Set aside.
Heat a wok or large skillet, and add 2 tbsp oil.
Add ginger and minced garlic, and stir-fry for 30 seconds.
Add carrots and stir-fry for 30 seconds.
Add bean curd and stir-fry for 30 seconds.
Add mushrooms and stir-fry for 30 seconds.
Stir the seasoning mixture and add it to the wok.
Add scallions and fresh coriander leaves, and toss well.
Remove from heat and set aside.
Mix cornstarch with enough water to make a thin paste.
Place an egg roll wrapper on a work surface positioned with one corner pointing toward you.
Place 0.25 cup of carrot filling at the nearest corner and roll tightly about 3 turns.
Tuck in the right and left corners over the filling and continue rolling toward the far corner.
Spread the cornstarch paste lightly on the far corner, seal the packets closed, and set aside.
Repeat until all wrappers and filling are used.
Just before serving time, heat oil for deep-frying to 375°F (191°C).
Carefully place 2 or 3 egg rolls at a time in the hot oil.
Fry, turning once, until golden.
Remove from the oil with a slotted spoon or tongs, and drain on paper towels.

Variations

Add shredded cabbage or bamboo shoots to the filling for extra crunch.
Substitute chicken or shrimp for the bean curd for a protein-rich variation.
Use spring roll wrappers instead of egg roll wrappers for a lighter and crispier texture.

Cooking Tips & Tricks

Make sure to julienne the carrots finely to ensure even cooking and a uniform texture in the filling.

- Soak the dried shiitake mushrooms in warm water until they are soft, then squeeze out any excess liquid before slivering.

- Use fresh coriander leaves for a burst of fresh flavor in the filling.

- Deep-fry the egg rolls in hot oil to achieve a crispy and golden exterior.

Serving Suggestions

Serve Phoenix Egg Rolls hot with a side of sweet and sour sauce or spicy mustard for dipping.

Cooking Techniques

Stir-fry the filling ingredients separately before combining to ensure even cooking and flavor distribution.

- Seal the egg rolls tightly to prevent the filling from spilling out during frying.

Ingredient Substitutions

Substitute tofu for the bean curd if desired.

- Use button mushrooms or oyster mushrooms instead of shiitake mushrooms.

Make Ahead Tips

Prepare the filling for Phoenix Egg Rolls in advance and store in the refrigerator until ready to assemble and fry the egg rolls.

Presentation Ideas

Arrange the fried Phoenix Egg Rolls on a platter and garnish with fresh cilantro leaves or sliced scallions for a decorative touch.

Pairing Recommendations

Pair Phoenix Egg Rolls with a side of steamed rice or a light salad for a complete meal.

Storage and Reheating Instructions

Store leftover Phoenix Egg Rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of Phoenix Egg Rolls contains approximately 200 calories.

Carbohydrates

Each serving of Phoenix Egg Rolls contains approximately 25 grams of carbohydrates.

Fats

Each serving of Phoenix Egg Rolls contains approximately 10 grams of fats.

Proteins

Each serving of Phoenix Egg Rolls contains approximately 5 grams of proteins.

Vitamins and minerals

Phoenix Egg Rolls are a good source of vitamin A, vitamin C, and iron due to the carrots, mushrooms, and other vegetables used in the filling.

Alergens

Phoenix Egg Rolls contain soy and wheat allergens due to the soy sauce and egg roll wrappers used in the recipe.

Summary

Phoenix Egg Rolls are a balanced dish that provides a mix of carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Phoenix Egg Rolls are a delicious and satisfying dish that combines a variety of vegetables and seasonings in a crispy wrapper. Enjoy these egg rolls as an appetizer, snack, or light meal for a flavorful and colorful dining experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a hot summer day in Chinatown, and I had stumbled upon a small food stall selling the most delicious looking egg rolls I had ever seen. The aroma wafting from the stall was intoxicating, and I knew I had to try them.

I approached the stall and struck up a conversation with the elderly woman behind the counter. She smiled warmly at me and handed me one of the golden brown egg rolls. I took a bite and was instantly transported to flavor heaven. The crispy exterior gave way to a savory filling bursting with umami goodness. I had never tasted anything quite like it.

I asked the woman what was in the egg rolls, and she laughed softly before telling me they were called Phoenix Egg Rolls. She explained that they were a family recipe passed down through generations, and she was kind enough to share it with me. I scribbled down the ingredients and instructions on a small piece of paper, thanking her profusely before heading home to try my hand at making them myself.

As I gathered the ingredients and prepared the filling, I couldn't help but think back to that day in Chinatown. The memories of the bustling streets, the sound of sizzling oil, and the warmth of the sun on my skin all flooded back to me. I smiled to myself as I rolled out the dough and carefully wrapped the filling inside, feeling a sense of connection to the woman who had shared her recipe with me.

The egg rolls sizzled in the hot oil, turning a beautiful golden brown as they cooked. The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the finished product. I carefully removed them from the oil and let them cool slightly before taking my first bite. The crunch of the exterior gave way to the savory filling, and I closed my eyes in pure bliss.

From that moment on, Phoenix Egg Rolls became a staple in my cooking repertoire. I made them for family gatherings, dinner parties, and any time I needed a comforting and delicious meal. Each time I made them, I thought back to that day in Chinatown and the kind woman who had shared her recipe with me.

Over the years, I continued to tweak and perfect the recipe, adding my own twists and variations to make it truly my own. I experimented with different fillings, spices, and cooking techniques, always striving to capture the magic of those first egg rolls I had tasted in Chinatown.

As I grew older, my love for cooking only deepened. I spent hours in the kitchen, experimenting with new recipes and techniques, always seeking to expand my culinary knowledge. But no matter how many recipes I tried, Phoenix Egg Rolls remained my favorite.

Now, as I sit here reflecting on the journey that brought me to this moment, I can't help but feel grateful for the experiences and people who have shaped me into the cook I am today. From the kind woman in Chinatown to my own family members who have shared their recipes with me, each one has played a part in shaping my love for cooking and my passion for sharing delicious meals with others.

And so, as I prepare to make another batch of Phoenix Egg Rolls, I do so with a heart full of memories and gratitude. The sizzle of the oil, the aroma of the filling, and the crispy bite of the egg roll all transport me back to that fateful day in Chinatown, where a simple recipe sparked a lifelong love affair with cooking. And for that, I will always be grateful.