Mystery Lovers' Kitchen: Easy eggrolls

Sunday, April 12, 2015

Welcome Guest Diane Vallere!!

Diane Vallere lives in a world where popcorn is a breakfast food and Doris Day movies are revered for their cultural significance. WITH VICS YOU GET EGGROLL is #3 in the Mad for Mod series. She also writes the Style and Error and Material Witness mysteries. She launched her own detective agency at ten years old and has maintained a passion for shoes, clues, and clothes ever since.

By the way, Diane is giving away a copy of With Vics You Get Eggroll, either print or e-copy. See details below to enter!!

Take it away, Diane!

Diane Vallere’s Easy(ish) Eggrolls

To celebrate the release of WITH VICS YOU GET EGGROLL, #3 in my Mad for Mod Series, I decided to make—you guessed it—eggrolls! And while it should be noted that I am not a cook, it should also be noted that I think we can all accomplish whatever we set our minds to, so even if you don’t decide to try this recipe, please try something that you think is beyond your abilities. You might be surprised!

Ingredients

Not shown: sugar, sesame oil, and water.

20 egg roll wrappers

1 pound ground pork

2 teaspoons minced ginger

2 garlic cloves, minced

1/2 teaspoon sugar

2 tablespoons soy sauce

1 teaspoon sesame oil

3 cups green cabbage, finely chopped

1 medium carrot, finely chopped

4 green onions, thinly sliced

1 egg, beaten with 1 teaspoon water

Cooking oil for frying

chop everything before cooking the meat!

Directions

1 1. Heat a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add pork, ginger and garlic; stir-fry until meat is cooked through, about 7 minutes. Drain excess oil.

There’s the sesame oil!

2 2. In a separate, large bowl, combine pork, sugar, soy sauce and sesame oil.

And there’s the sugar. Photobomb!

3 3. Set aside for 30 minutes.

Why not relax and watch a favorite TV show?

4 4. Add cabbage, carrot and green onions. Toss well.

5 5. Fill rolls as follows:

a. Place wrapper on a clean flat surface in front of you so that it looks like a diamond.

b. Place 2-3 tablespoons pork filling in center of wrapper.

c. Fold bottom point up over filling and roll once.

d. Fold in right and left points.

e. Brush beaten egg on top point.

f. Continue rolling until you have a tight cylinder.

6 6. Place filled rolls aside and cover with a damp cloth while filling remaining rolls.

keep under a damp paper towel so the skins don’t dry

7 7. In a large pot or wok, heat 1-2 inches of cooking oil over medium-high heat to 350ºF.

a tip to ensure the oil is at the right temperature:
place the end of a wooden skewer into the oil.
If tiny bubbles appear around the wood and spiral out,
the oil is hot enough. If not, wait!

8 8. Add egg rolls, a few at a time, and fry until golden brown, 2-3 minutes per side.

9 9. Lift out with a slotted spoon and drain on paper towels.

Serve with hot mustard. Enjoy!

Makes about 20 egg rolls.

GIVEAWAY:

Leave a comment today about your favorite Chinese or fried food, and you'll be entered to win a copy of WITH VICS YOU GET EGGROLL, either print or e-book, winner's choice. Remember to leave your email so Diane can contact you if you're the lucky winner! Winner will be picked Monday.