A(N) EGG ROLL STORY
And I end my retelling of A Christmas Story dinner from holiday meals past at the start with An Egg Roll Story; which is not unlike A Steamed Dumpling Story in that it’s the same recipe sent into a cylindrical, deep fried state. And you won’t need a Little Orphan Secret Society Decoder Pin to figure it out.
PREP/COOK TIME: About 2 Hours
Makes 8 Egg Rolls
INGREDIENTS
2 Cups – All Purpose Flour
1 Cups – Water
1 Lb – Ground Turkey, 85% Lean
1 Cup – Red Cabbage, Shredded
½ Cup – Carrots, Shredded
¼ Cup – Scallions, Stems Only, Chopped; Plus Leaves for Garnish
2 Cloves – Garlic, Finely Grated
½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tsp – Sesame Oil
1 Tb – Kikkoman Naturally Brewed Soy Sauce
1 Cup & 2 Tb – Vegetable Oil
THE NITTY GRITTY
In a large bowl, add flour, making a well in the center; slowly add water until a smooth dough forms. Knead dough for two minutes; forming a ball. Cover bowl tightly with cling film, allowing dough to rest in a warm dry spot for at least 1 hour.
Meanwhile, in a large non-stick pan, heat 2 Tb of vegetable oil at medium high. Add cabbage, carrots and scallions; season with salt and pepper. Reduce heat to medium and cover. Sweat vegetables till tender and cabbage is reduced by almost half; add ground turkey and cook till browned – finish with soy sauce and sesame oil and remove from heat to let cool.
On a lightly floured surface, roll the dough out into a large rectangle, about 1/8” thick; cut into about 5x5 inch squares. Position squares into diamonds and fill them with about a 2 – 3 Tb of filling in the center. Fold top and bottom points of the diamond first before folding one side over the other; swaddling the filling almost.
In a large skillet, or non-stick pan, heat 1 Cup of vegetable oil on medium high. Add 4 egg rolls to the hot oil and fry till golden on each side. Transfer to paper towels to drain oily excess. Serve immediately with duck sauce and Chinese hot mustard and enjoy.
DECEMBER 12, 2018
