In the Kitchen with Sister Marini

In the Kitchen with..Sister Marini was held at her home and everyone who attended learned how to make Chineese Egg Rolls. We chopped vegetables, fried them and cooled them. Then everyone a chance to fill and wrap their own personal egg roll.

A picture of Christina Watson frying the Egg Rolls.

Cooking Chinese Egg Rolls
You too can learn to make them at home!
Egg rolls make a great snack, appetizer, or addition to a meal.
Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients:
1 Package Egg Rolle Wrappers (4 1/2 by 5 1/2)

Filling:
1 Pound Fresh Pork
1 Medium Onion (sliced)
2 Stalks Celery (cut diagonally)
6 Water Chestnuts
1/2 Pound Fresh Mushrooms (sliced)
6 Water Chestnuts
1/2 Pound Napa Cabbage - Suey Choy (sliced thinly, 1 inch lengthwise)
2 Green Onions (diced)
1 Pound Fresh Bean Sprouts

Seasoning:
1 Teaspoon Soy Sauce
1 Teaspoon Oyster Sauce
Salt and Pepper to Taste
A Bit (less than 1 teaspoon) Cornstartch

Gravy:
4 Tablespoons Water
1 Tablespoon Cornstarch
1/2 Teaspoon Soy Sauce
2 Teaspoons Oyster Sauce
Salt, Pepper, Accent (if desired) to Taste
2 Tablespoons Cornstartch Mixed with 2 Teaspoons Cold Water*
2 Tablespoons Oil for Stir-Frying
2 to 4 Cups Oil for Deep-Frying



Directions:

- Mix seasoning ingredients together. Cut the port into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
- While the pork is marinating, prepare the vegetables, add the gravy mixture.
- Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.
- Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy; covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
- Add the gravy, pushing the vegetables up again the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
- Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers.
- To wrap, lay the egg roll wrapper out with the short (4 ½”) side directly in front of you. This will be the dry side. The Two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out by not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1,2 and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
- Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat then on low heat for 10 minutes on each side.

Breanna first started making egg rolls when taught at from another Sister at an Enrichment Activity in the White Plains First Ward. Since then she has added and subtracted ingredients to add her own personal touch.

Many of the women discussed their own personal stories of making eggrolls and said, "You can make them as easy or as hard as you want." As long as you have the basic concepts of the ingredients that can go inside, know how to stuff, wrap, and fry them you can be as CrEaTiVe as You wAnT!

The next In the Kitchen with Sister Watson will be held at Christina Watsons home on September 3rd at 6:00pm. We hope you'll join us!