Recipe: Yummy California Farm Fresh Egg Rolls from Scratch

Delicious, fresh and tasty.

California Farm Fresh Egg Rolls from Scratch.

California Farm Fresh Egg Rolls from Scratch You can cook California Farm Fresh Egg Rolls from Scratch using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of California Farm Fresh Egg Rolls from Scratch

  1. You need of To make Egg wrappers.
  2. You need 2 of fresh farm eggs.
  3. Prepare 100 grams of all purpose flour.
  4. Prepare 25 grams of cornstarch.
  5. You need Teaspoon of sesame oil to prep cast iron pan.
  6. You need of To make Egg roll filling.
  7. It's 150 grams of tofu, chicken, ham, pork, fish, your choice, slivered.
  8. You need 75 grams of bamboo shoot or eggplant.
  9. Prepare 75 gram of slivered carrot.
  10. Prepare 100 grams of bean sprouts.
  11. It's 75 grams of shallots or mild red onion, or leeks.
  12. You need 75 grams of cabbage, or bok choy, or garden greens.
  13. You need 1 of egg omelette, slivered.
  14. It's Tablespoon of sesame oil.
  15. Prepare Tablespoon of soy sauce with tsp palm sugar.
  16. You need Teaspoon of red pepper.
  17. It's Teaspoon of pressed garlic, teaspoon slivered fresh ginger.
  18. It's of To grow Bean sprouts on the kitchen counter.
  19. Prepare Tablespoon of dry mung beans.
  20. You need 1 of and a half liter of cold water.

California Farm Fresh Egg Rolls from Scratch step by step

  1. Beat eggs, add flour, cornstarch and salt. Keep stirring, add water till thin as milk and no more lumps..
  2. Let stand ten minutes, heat 9 inch cast iron frying pan on low. Add drop of oil. Pour half a cup of mixture or less, swirl till bottom is covered. Fry five minutes.Do not flip over. Makes six wrappers, dinner plate size..
  3. Feel center of egg wrapper, center must feel dry, edges should curl. Ready. Lift onto plate. Let cool..
  4. Sliver all ingredients uniformly, no longer than 4 inches, left to right: beansprouts, green pepper, red onion, carrot, nappa cabbage, bamboo shoots, ginger root..
  5. Stir fry all ingredients in wok, with oil, soy sauce, spices till onions are glazed.
  6. Let filling cool. Add slivered omelet and slivered precooked chicken..
  7. Put two heaping tablespoons of filling in center, fold sides like closing doors..
  8. Fold top and bottom and rub some cornstarch or beaten egg white on wrapper to stick, once sealed, lay down with folds down.
  9. Heat peanut oil in wok to 350 degrees Fahrenheit, 177 celcius, submerge one egg roll with folds down on spatula, keep spatula under eggroll in hot oil till eggroll floats. Fry till golden and crisp. About five minutes at medium heat. Serve, enjoy!.
  10. Sprouting beans!.
  11. Only one tablespoon of mung beans in 1.5 liter jar cold water, perforated top, wait till beans have doubled in size, about two days. Hulls will have separated, rinse well, discard hulls, drain. Rinse and drain daily. Keep jar on counter away from sunlight, perforated top on to keep clean..
  12. After six or seven days, harvest, rinse. Makes 100 grams..