California Farm Fresh Egg Rolls from Scratch. Great recipe for California Farm Fresh Egg Rolls from Scratch. Living in the country, we try to make everything ourselves. We make egg roll wrappers from scratch, fresh, and we grow our own bean sprouts from mung beans on the kitchen counter.
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You can have California Farm Fresh Egg Rolls from Scratch using 20 ingredients and 12 steps. Here is how you cook it.
Ingredients of California Farm Fresh Egg Rolls from Scratch
- You need of To make Egg wrappers.
- You need 2 of fresh farm eggs.
- Prepare 100 grams of all purpose flour.
- Prepare 25 grams of cornstarch.
- Prepare Teaspoon of sesame oil to prep cast iron pan.
- You need 1 of egg omelet, slivered.
- It's 75 grams of carrot.
- Prepare of To make Egg roll filling.
- It's 150 grams of tofu, chicken, ham, pork, fish, your choice, slivered.
- It's 75 grams of bamboo shoot or eggplant.
- You need 100 grams of bean sprouts.
- You need 75 grams of shallots or mild red onion, or leeks.
- You need 75 grams of cabbage, or bok choy, or garden greens.
- It's Tablespoon of sesame oil.
- You need Tablespoon of soy sauce with tsp palm sugar.
- It's Teaspoon of red pepper.
- It's Teaspoon of pressed garlic, teaspoon slivered fresh ginger.
- It's of To grow Bean sprouts on the kitchen counter.
- Prepare Tablespoon of dry mung beans.
- Prepare 1 of and a half liter of cold water.
Score bread and brush with egg wash. Form dough into small rounds by tucking edges under and allowing to rise. Brush with egg wash and sprinkle with sesame seeds. California Cage-Free Egg timeline California egg farmers are transitioning a portion of their hens to cage-free every year.
California Farm Fresh Egg Rolls from Scratch instructions
- Beat eggs, add flour, cornstarch and salt. Keep stirring, add water till thin as milk and no more lumps..
- 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..
- Feel center of egg wrapper, center must feel dry, edges should curl. Ready. Lift onto plate. Let cool..
- Sliver all ingredients uniformly, no longer than 4 inches, left to right: beansprouts, green pepper, red onion, carrot, nappa cabbage, bamboo shoots, ginger root..
- Stir fry all ingredients in wok, with oil, soy sauce, spices till onions are glazed.
- Let filling cool. Add slivered omelet and slivered precooked chicken..
- Put two heaping tablespoons of filling in center, fold sides like closing doors..
- Fold top and bottom and rub some cornstarch or egg white on wrapper to stick, once sealed, lay down with folds down.
- 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!.
- Sprouting beans!.
- 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..
- After six or seven days, harvest, rinse. Makes 100 grams..
Wet the edges of the wrapper. Fold the sides in over the filling. Fold down the top corner and roll down tightly towards the bottom corner. Remove from pan; brush with additional melted butter, if desired. Moisten top corner with beaten egg; press to seal.