Wednesday, August 31, 2011

Kab Yob/Eggrolls

Eggrolls...everyone has their own recipes. Some may even have a secret ingredient or two. Unfortunately, I don't have any secret ingredients...yet. When I was little, my mother would make eggrolls using her memory and taste. She never measured anything and there was never any recipes written. When she's done mixing up the filling, she'll taste it raw and spit out. I can't be a taster like her so I sniff the filling. So far, my smelling technique works for me. I grew up making eggrolls like my mother...with no recipes. Every ingredient needed was all in my head and how much ingredient needed was all in my smell. If I could smell the key ingredients then it was good. But I knew one day I'll have to have a written recipe and  a secret ingredient. I've been experimenting on eggrolls, though there isn't much ways to experiment on them. I've added different spices and sauces, but still couldn't find my secret ingredient. Also, I had to learn how to make smaller batches. One thing about making eggrolls is that I always made them in huge batches. Coming from a big family, my mom always made everything in huge batches so I learned the same thing. Everytime I made eggrolls for my husband and I, it would take me almost the whole day. Making the filling, rolling up the eggrolls, and deep frying the eggrolls took a lot of time for one person. My husband would help out, but he's not that great at it. Finally, after so many hard work, I went with my original recipe that I always make...and this time I wrote down measurements and made a smaller batch. I know many other people may have a similar recipes, but that's because we're asians. Most of our recipes will be similar. A lot of people like their eggrolls plain with salt and black pepper, but I like mines with alittle more flavor. I love my eggrolls dipped in a spicy pepper sauce and my husband loves his with a peanut sauce. But it's safe to say, everyone loves eggrolls.

Eat them while nice and hot...
But be careful!!

My package of noodles came in little bags like this.
If you can't find this brand just use half of any noodle package.
More noodles won't hurt.
4 (1.3 oz) bags bean thread noodles
1 (1 oz) bag wood fungus strips
3 cups shredded carrots
1/2 head of cabbage, shredded
1/2 bag of frozen peas
1 lbs ground pork
4 eggs
1 1/2 Tbsp salt
2 tsp black pepper
2 tsp sugar
2 Tbsp Maggi seasoning sauce or soy sauce
1/2 cup dark sweet soy sauce
2 tsp grated ginger
1 onion, diced
1 pack (25) spring roll wraps, frozen
1 egg yolk

Luckily, my grocery store sells the perfect amount of dried
fungus for my filling.
***Mushrooms are optionals. If you can't find fungus strips, just use any dried mushrooms. After hydrating them, just cut them into thin strips. Add alittle or a lot. If you're not sure, add a cup of fungus for the first try. Also, if it's too much time to shred carrots and cabbage, just use half a bag of cole slaw mix. I personally like more carrots than cabbage and the freshness of the vegetables.

Prepare ahead of time:
Soak noodles and fungus in hot water for about 30 minutes. Diced onions. Shred carrots and cabbage. (Can add more cabbage if desired) Grate ginger using microplane and set aside. Defrost wraps on counter.

Drain noodles and chop them into smaller strands. Drain fungus and throw away any hard pieces.

Add all ingredients together except the one egg yolk. Mix with hands first to evenly break apart the ground pork. You can sniff it at this point and see if it needs more of something, if you know what you're doing. This is the part where my mother would taste it.

I use a fork to measure out the right amount of filling. I'm also very good at using my eyes to figure out the right amount, but the key is to have about the same amount of filling in each eggroll.

By now the wraps should be perfectly defrosted and easy to peel. Face one corner of the wrap towards you...kind of like a squared out diamond. Add the filling alittle bit below the mid point of the wrap. Shape it like a log, not too long and not too fat. Take the corner that's towards you (that would be the bottom corner according to the picture) and gently roll it over the filling. Very carefully, but tightly, roll the eggrolls upward until aligned with the side corners. Tuck in the corners (the more you tuck in, the shorter the eggroll) and continue rolling tightly until you're near the the top corner. Remember to be gentle while rolling as tight as you can. It's okay if the eggroll isn't tight, but it won't look pretty. Dab alittle bit of the egg yolk to the top corner and roll all the way until sealing the eggroll. Lay finished eggroll on its sealed side and continue making eggrolls until all fillings or wraps are done. I was able to make about 30 eggrolls which required 2 packs of wraps.

Deep Fry:
Heat up lots of oil in a deep fryer on medium heat. Fry about 4-5 eggrolls at a time so they can evenly cook and so that the oil temperature won't drop. Fry them until they're golden brown, about 5-7 minutes. Set them on paper towels to drain excess oil and eat.


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