The Cooking of China by Matthew Locricchio

Author:Matthew Locricchio
Language: eng
Format: mobi, epub, pdf
ISBN: 9780761412144
Publisher: IB Dave's Library
Published: 2003-01-02T08:00:00+00:00

Cook!

• Preheat the oven to 200°F.

• Heat 2 tablespoons of the canola oil in a wok or frying pan for about 30 seconds.

• Using a pair of tongs to lift and turn the egg rolls, carefully pan-fry them—1 at a time in a wok or 2 at a time in a frying pan—

until they are golden brown and crispy. This will take about 2 to 3 minutes each. Add the remaining oil to the pan as needed.

• Let the fi nished egg rolls drain on paper towels. Then keep them warm in the oven until all of them are ready.

• Serve hot with a dipping sauce.

Chef’s Tip

To make the egg rol s vegetarian, omit the shrimp and use spring rol wrappers. Spring roll wrappers are more fragile than egg rol wrappers because they are made without eggs.

Handle them careful y so they won’t tear.

4 6 T H E COOK I NG OF C H I NA

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