It’s been brutally cold here in northern Vermont, with temps hanging around zero and a wicked wind zipping off the lake. I usually enjoy getting outside in January for a snowshoe or winter hike, but for the last couple of weeks its has been way too cold and I’ve been feeling a bit cooped up in the house. To confront my cabin fever I’ve been focusing on keeping busy in the kitchen and creating warm, cozy, comfort foods that take the chill out of the winter air.

I don’t think it gets any more comforting than a homemade crispy egg roll. They are absolutely my top choice for fried food, and I’ve been known to whip them up in the morning for a breakfast indulgence. The nice thing about egg rolls is that you get a solid dose of winter veggies for a fried food, and it was a great way to use up the cabbage that arrived in my last Pete’s Greens CSA share.

If you are hesitant about putting together egg rolls at home, don’t worry; it’s really quite easy (it’s the same technique for rolling a burrito or wrap) and I’ve got a little photo tutorial below. For home-frying, I strongly recommend using a deep-fryer that manages the oil temperature. I think it makes life easier and much more safe.

After looking through the archives on feelgood eats, I am ashamed to see there aren’t too many recipes of Asian influence. For 2009 I’ve resolved to get a bit more worldly. In the meantime, if you are looking for food blogs with great modern-Asian recipes I strongly recommend Steamy Kitchen and The White on Rice Couple - both offer great recipes and wonderful food photography.

recipe notes:

• There seems to be some confusion on the difference between spring rolls and egg rolls. I am far away from being any sort of expert, but I believe that egg rolls use a wheat-based (noodle-style dough) wrapper, while spring rolls are usually labeled as a spring roll wrapper or rice paper wrapper (if you have any further clarifications, please drop a note in the comment section). The wheat-based wrappers are much easier to work with, so I recommend beginning with these and then moving on to the spring roll wrapping (I’ll be posting a spring roll recipe in the next month or so).
• For this recipe I used bacon instead of a more traditional pork filling, basically because I usually have bacon on hand and I wanted this to be one of those clean-out-the-fridge-and-throw-something-delicious-together-type of recipes. For other egg roll options, I listed great links below.
• Egg rolls freeze well. Simply prepare them up to the point where they are fully wrapped and freeze. You can deep-fry them without defrosting; it just takes a bit more time.

crispy egg rolls
(serves eight)

• 5-6 slices bacon
• 1 yellow onion, thinly sliced
• sea salt and fresh ground pepper
• 4 cloves garlic, minced
• 2 cups carrot, shredded
• 1/2 head of green/red cabbage, very thinly sliced
• 2 tablespoons mirin rice cooking wine
• 2 tablespoon soy sauce
• 1 egg white (for wrapping)
• peanut oil for frying

Set a large saute pan over medium heat and add the bacon. Cook bacon until it just begins to crisp; remove the bacon from the pan to the cutting board, keeping the remaining bacon fat in the pan. Turn the heat to medium-high and add the onion and a small pinch of sea salt. Saute until the onion is translucent, about 3-5 minutes. Add the garlic, carrot, and cabbage and saute until the vegetables soften, stirring frequently. Add the mirin, soy sauce, and fresh ground black pepper and saute for another 2 minutes.

Remove the vegetable mixture from the heat, spread out on a baking sheet, and allow to cool for 10-15 minutes. When the mixture has cooled, drain off any excess juices (by either carefully tipping the sheet or placing the mixture in a colander) and add the bacon back in, stirring to combine.

Create a clean surface for wrapping. I like to use my cutting board but a clean counter will work as well. Organize a wrapping set-up by setting the filling, wrappers, and one beaten egg white in a bowl near the work surface.

To wrap and fry:

1. Lay out one egg roll wrapper so it looks like a diamond.

2. Place a bit of the filling in the lower corner, being careful not to over-stuff.

3. Pull the lower corner over the filling, tugging tightly

4. Fold over both side-corners into the middle, making sure to watch for gaps in the creases.

5. Roll tightly to cover the side folds, spread a dash of egg white on the remaining edge, roll and press firmly to seal.

6. Repeat the process until all the filling is used up or you run out of wrappers!

7. Drop 2-3 rolls in a fryer set at 375F and fry until crispy, about 1-2 minutes. Repeat until the whole batch is fried. Drain on paper towels and serve as soon as you can.

*Egg rolls are best when right out of the fryer - if you are doing a large batch for a party, they can be held in a warm oven.

more egg roll recipes:

Steamy Kitchen: My Mother’s Famous Egg Rolls

White on Rice Couple: Turkey & Bacon Egg Rolls

Martha Stewart: Chicken & Shrimp Egg Rolls

Tagged as: small bites

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