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Friends and family roll egg rolls in Fanny Go's kitchen in Chicago Dec., 8 2012. (Armando L. Sanchez, for the Chicago Tribune)
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Extras, see note below
12 to 16 large (7-by-7-inch) egg roll wrappers
1 egg, beaten in a small bowl
Vegetable oil, peanut oil or lard for frying
1. For the filling, heat the peanut butter in a small saucepan over low heat until pourable, adding 1 tablespoon peanut oil if needed to get the proper consistency. Allow to cool slightly. Combine the pork, cabbage, onions, sugar, salt, pepper, cinnamon and any optional extra ingredients in a very large bowl until thoroughly blended. Hands work best to do this. Pour cooled, but still liquid, peanut butter into the mixture; mix thoroughly.
2. Cut off 1 inch from each of the corners of the wrappers for easier rolling. Place stack in front of you with one corner pointing toward you. Place a handful (about 1/4 cup) filling near the bottom corner; roll corner over the filling, tightly rolling up to just over half way. Fold in side corners snugly; continue rolling until there are 2 inches of wrapper left. Brush some egg wash over the final corner; continue rolling over it to seal the egg roll.
3. When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees. Fry egg rolls, in batches, until golden brown; drain in a paper towel-lined pan.
4. Eat while hot, dipped in duck sauce, sweet and sour sauce and/or hot mustard.
Nutrition information:
Per serving: 277 calories, 10 g fat, 2 g saturated fat, 25 mg cholesterol, 34 g carbohydrates, 12 g protein, 841 mg sodium, 2 g fiber.
Extras
1 tablespoon sesame oil
1/2 cup boiled shrimp chopped into dime-size pieces
1/2 cup soaked squeezed and thinly sliced shitake mushrooms
1/2 cup jullienned and well drained bamboo shoots
1/4 cup thinly sliced water chestnuts
1/2 cup bean sprouts
meng@tribune.com
1/4 teaspoon cinnamon
12 to 16 large (7-by-7-inch) egg roll wrappers
1 egg, beaten in a small bowl
Vegetable oil, peanut oil or lard for frying
1. For the filling, heat the peanut butter in a small saucepan over low heat until pourable, adding 1 tablespoon peanut oil if needed to get the proper consistency. Allow to cool slightly. Combine the pork, cabbage, onions, sugar, salt, pepper, cinnamon and any optional extra ingredients in a very large bowl until thoroughly blended. Hands work best to do this. Pour cooled, but still liquid, peanut butter into the mixture; mix thoroughly.
2. Cut off 1 inch from each of the corners of the wrappers for easier rolling. Place stack in front of you with one corner pointing toward you. Place a handful (about 1/4 cup) filling near the bottom corner; roll corner over the filling, tightly rolling up to just over half way. Fold in side corners snugly; continue rolling until there are 2 inches of wrapper left. Brush some egg wash over the final corner; continue rolling over it to seal the egg roll.
3. When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees. Fry egg rolls, in batches, until golden brown; drain in a paper towel-lined pan.
4. Eat while hot, dipped in duck sauce, sweet and sour sauce and/or hot mustard.
Nutrition information:
Per serving: 277 calories, 10 g fat, 2 g saturated fat, 25 mg cholesterol, 34 g carbohydrates, 12 g protein, 841 mg sodium, 2 g fiber.
Extras
1 tablespoon sesame oil
1/2 cup boiled shrimp chopped into dime-size pieces
1/2 cup soaked squeezed and thinly sliced shitake mushrooms
1/2 cup jullienned and well drained bamboo shoots
1/4 cup thinly sliced water chestnuts
1/2 cup bean sprouts
meng@tribune.com
