My favorite cooking buddy was back in town recently and we decided to give some Chinese dishes a try. We had the most fun making and rolling these egg rolls. The recipe—My Mother's Famous Chinese Egg Rolls—is from one of our staff's favorite blogs, Steamy Kitchen. We shopped a Chinatown grocery store to make sure we got the correct wrappers, one of "mama ruthie's egg roll rules." These rules along with the step-by-step photos on how to roll helped us turn out some stellar egg rolls (it will be my go-to recipe from now on). The only tweak we made to the recipe was leaving out the mushrooms (my friend is not a fan). We also cooked the rolls in a fry daddy instead of a wok. The egg rolls were crunchy and flavorful. We paired them with a homemade plum sauce. I liked it so much better than store-bought duck sauce and it was so simple to make. The egg rolls froze well, too. We have already consumed them all though, so it's time for a new batch!
June 20, 2011
homemade egg rolls with duck sauce
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