For my birthday, my boyfriend surprised me with an in-home session with a personal chef who taught us how to cook Asian street food favorites. I love Asian cuisine, but I’ve always found it intimidating to cook. This cooking lesson taught me that the hardest part of cooking Asian was just finding all of the ingredients.
Chef Zan Dial of Nova Personal Chef and made the process really easy by providing us with tips and tricks along the way. We made a meal consisting of Korean BBQ chicken, egg rolls and pho. I’ll share the recipes, as well as Zan’s advice, for the egg rolls and pho in two posts. Most of the ingredients in the recipes below can be found in the international food aisles of your local grocery story. The recipes are Zan’s, but I’ve modified them a bit to match the exact ingredients we used.
Mini Egg Rolls
Prep Time: 10 minutes
Cook Time: 15 minutes
makes 4 servings (approx. 7 per person)
- 1 Cup shredded cabbage
- 6 green onions, chopped
- 2 Tbsp. sesame oil
- 5 slices fresh ginger
- 1 Tbsp. minced garlic
- 2 tsp. soy sauce
- 1 package wonton wrappers
- Small bowl of water
Heat oil in a large skillet over medium high to high heat. Add the ginger slices and cook for two minutes. Then add the garlic, cabbage and soy sauce into the mix and cook for another 2-3 minutes.Take the skillet off the heat, and add in the green onions.
Place one wonton wrapper at a time on a smooth surface (a cutting board will do) with one corner of the wrapper towards you. Dip your pointer finger into the bowl of water you have prepared and use it to moisten the edges of the wonton wrapper. Place about a teaspoon of the filling in the center of the wrapper. Starting with the corner that is pointing toward you fold it over the filling then fold in the two corners on your left and right so that the edges meet atop center of the filling – kind of like a burrito.Finally fold over the final corner making sure the edges are sealed.
Fill a skillet with oil until the oil is about 1 inch deep. For a healthier way to fry foods, Zan says you should use a light oil at 350F. Lay the rolls into the oil with tongs. Avoid dropping them in to yourself from hot oil burns. Fry each egg roll for about 3-4 minutes, flipping halfway, or until golden brown.
When the first egg rolls is ready, put it on a paper towel to absorb the grease. Then, take the second egg roll and prop it up on the first egg roll to let gravity help the grease seep out. Repeat this with the remaining rolls. The egg rolls taste great dipped in soy sauce or your favorite sauce; my personal recommendation is duck sauce.
With little effort, you have egg rolls that are tastier and (probably) healthier than take out. You can customize them by filling them with ground meat, corn, peas or anything else that suits your fancy. You can even fill your egg rolls with avocado and bacon as a breakfast dish or use leftover wonton wrappers to create these Spinach and Cream Cheese Wontons.