Comments on: Makin’ Eggrolls

by: Matthew Rees

Sun, 12 Nov 2006 03:27:09 +0000

As Marc Reeve said, what you’re describing are spring rolls. In Hong Kong, where I grew up, “egg roll” means “an egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert” (definition courtesy of Wikipedia). They’re usually sold in square metal tins, and they’re delicious. But very messy to eat. (They’re flaky like a waffle cone — only moreso — not like pie crust.)

by: Thomas Chong

Tue, 25 Apr 2006 07:36:24 +0000

Oh yeah. Spring rolls are definitely an Asian thing.

The Vietnamese use rice flour to make the casing and fill it with savoury food like chicken or seafood or vegetables.

The Chinese consume spring rolls as dim sum (something like teatime savouries).

The Malays have been known to make up a similar item using lots of bean sprouts, vegetables and tamarind.

Rolling food up in a edible envelope is a common idea. That doesn’t stop it from being great either.

by: Mike Williamson

Wed, 05 Apr 2006 05:03:11 +0000

You bring the egg rolls. I’ll make the hot and sour soup and the shrimp fried rice.

by: Marc Reeve

Mon, 13 Mar 2006 16:57:10 +0000

i didn’t see one essential ingredient for making them “egg rolls” in there - which is the dipping in beaten egg before putting ‘em in the fryer.

otherwise they’re just spring rolls.

my favorite dips for them are spicy peanut sauce (peanut butter, chili oil and rice vinegar, given a little touch with the stick blender) or the same sort of dip that comes with “Ling Ling” brand pot stickers, only homemade - soy sauce, rice vinegar and sugar. yummy!

by: ozmortok

Sun, 12 Mar 2006 17:26:26 +0000

My family loves homemade EggRolls. We call up a bunch of people and make a party out of it. For a great tasting and very easy dipping sauce, put a great big glob of Plum Jelly (homemade is best but store bought works as well) and a fairly good sized squirt of regular yellow mustard. Nuke & Stir till it’s warm.

by: Howard Tayler

Sun, 12 Mar 2006 05:27:07 +0000

Yeah, that’s a good point. I thought I covered it under “wrap tightly,” but it needs to be called out explicitly.

The same principle holds true if you’re making chimichangas. Use less filling than you think you should (until you get a feel for it, anyway) and then wrap it TIGHT.

–Howard

by: Chris Sanner

Sun, 12 Mar 2006 03:09:54 +0000

indeed - and there’s a fourth trick - use less filling than you think you should.
if you overstuff the suckers, you’re going to end up with a *mess* in the deep fryer and an empty stomach.