812-Lancaster Farming, Saturday, May 7, 1994
Egg Rolls With A
LOU ANN GOOD
Lancaster Farming Staff
LEESPORT (Berks Co.)
Ever taste egg rolls with apple pie
filling?
This tasty variation from the
standard Asian favorite was a big
hit at the Berks County Extension
recently.
Nipa Hammond, a Thailand
native who now operates an egg
roll factory in Reading, taught the
afternoon workshop.
She admitted that egg tolls with
apple pie filling are not made in her
country, but something that she
devised to suit American tastes.
This creative entrepreneur also
makes egg rolls with American fla
vors such as pizza and ham and
cheese.
Under Nipa’s detailed demon
stration, workshop participants
learned how to make the perfect
egg rolls and then sample the
shrimp, pork, mushroom, and
apple egg rolls.
“Why are egg rolls called egg
rolls since they do not have egg as
an ingredient in them?” asked a
participant.
Nipa answered that the original
egg roll included an egg filling, but
in this country like everything
else it got messed up.
Because many people are allerg
ic to soy sauce or need to watch
their salt intake, Nipa improvises
and uses a combination of salt and
sugar to replace soy sauce in egg
rolls. She also precooks the veget
ables a bit, which prevents the egg
roll wrapper from splitting.
Americans do like egg rolls, and
as Nipa proved, they are eager to
taste new varieties.
Following is a recipe for shrimp
egg rolls, but the other ingredients
can be used. When Nipa puts
together an egg roll mixture, she
doesn’t use exact measurements,
but adds ingredients that she
enjoys. Here are some of her ideas
that can be experimented with.
Pork Egg Roll cabbage,
pork, celery, bean thread noodle,
flour, onion, sugar, salt, and egg
roll wrapper (ground turkey or
chicken can be substituted for the
pork). Don’t add carrot to this
combination.
Mushroom Egg Roll
mushrooms, white American
cheese, flour, salt, pepper, and egg
roll wrapper. (Wrap cheese around
the mushrooms.
Apple Egg Roll —apples, flour,
brown sugar, egg, water, cinna
mon powder, and egg roll wrapper.
(Can substitute canned apple pie
filling).
Fig. i
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- 4
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During a workshop at the Berks County Extension, Nipa
Hammond demonstrates the proper method to wrap an egg
roll.
EGG ROLL WRAPPERS
2 cups flour
'A teaspoon salt
% cup water
Add salt to flour and sift twice.
Mix with % cup water. Knead until
smooth. Sprinkle flour generously
on a bread board and roll out dough
paper thin (about 27-inch square).
Cut into 18 9-inch triangles.
Cooking Procedures
Heat oil to 375 degrees and
deep-fry the egg rolls one at a time
for 3 to 5 minutes, until each is gol
den brown. Cut each roll into 3 or 4
pieces. Serve hot.
Egg rolls can be made well in
advance of serving. Deep-fry for
one minute and allow to drain on
paper towels. When serving time
arrives, deep-fry again until gol
den brown or place in preheated
400 degree oven reduced to 325
when putting egg rolls in the oven,
and bake for 10 minutes.
How To Wrap Egg Rolls:
Place a triangle of dough on
board with comer A at the top fot
board (figure 1). Place % cup of
the cooled filling in the center and
fold comers B and C toward the
center until they overlap (figure 2).
Roll up and continue to roll until
it reaches comer A. With a little
cold water, seal comer A securely
to the roll (figure 3).
Fig. a
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SHRIMP EGG ROLLS
Vt pound uncooked shrimp
Vi pound fresh bean sprouts (or
1 can)
4 cups finely chopped celery
Vi cup sliced button mushrooms
2 teaspoons salt
Vi teaspoon sugar
Vi teaspoon monosodium
glutamate
1 teaspoon sherry
Vi teaspoon cornstarch
3 tablespoons peanut or com oil
Oil for deep frying
Shell, devein, rinse, and dntin
shrimp. Cut into Vi -inch pieces.
Mix in bowl with sherry,
'A teaspoon salt, monosodium glu
tamate, and cornstarch.
If canned bean sprouts are used,
drain sprouts and rinse in cold
water 2 or 3 times. If fresh bean
sprouts are used, wash and drain.
Cut the mushroom slices into
smaller pieces.
Heat 1 tablespoon oil in frying
pan over high heat and add shrimp.
Stir and cook over high flame until
all shrimp turns pink. Place in dish
and set aside. In a clean frying pan,
heat 2 tablespoons oil and add cel
ery. Stir rapidly over high flame
for about 2 minutes. Add
VA teaspoons salt, 54 teaspoon
sugar, and V* teaspoon monoso
dium glutamate and mix well.
Cook for S minutes over medium
flame. Add mushrooms and mix
thoroughly. Add mushroom juice.
Add bean sprouts and mix a few
times.
Add the cooked shrimp and after
stirring a few times, turn into a col
ander and let all juice drain off.
Cool thoroughly before using as
filling.
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