Sabrina was on a mission to make some delicious fried food, and this was a challenge she wanted to take on! I wasn't gonna stop her, I could eat about a dozen of these egg rolls. I didn't miss the meat at all, in these awesomely crispy, yet steamy pillow cases of heaven. The textures at play were just what I want in a egg roll, and who can resist a little sweet n' sour sauce on the side?? Definitely a MUST FRY!
- 6 - 8 oz. cremini mushrooms, finely diced
- 1 can water chestnuts, drained and chopped
- 1 red bell pepper, seeded and thinly sliced
- 5 - 6 cloves garlic, smashed and minced
- 3 medium shallots, thinly sliced
- 1 stalk lemongrass, peeled and minced
- 2 small - medium bok choy, thinly sliced
- 1 medium carrot, shredded
- 1 Tbls fish sauce, (substitute soy sauce if you like)
- ¼ cup rice wine vinegar
- 2 tsp Chinese five spice
- 1 tsp aleppo pepper (or ½ tsp red chili flakes)
- ¼ tsp kosher salt
- 1 package egg roll wrappers
- 1 package rice stick noodles
- 1 Tbls AP flour
- 2 Tbls water
- Sweet N' Sour Sauce for dipping
Let's make some egg rolls!
Bring water to a boil over high heat, and add salt. Prepare an ice bath. Add rice stick noodles to boiling water and cook to manufacturer's directions. (It took 1 min. 30 sec. for Sabrina) Strain noodles, and place into an ice bath to cool. Strain noodles and set aside.
Toss together the sliced bok choy and shredded carrots together in a small bowl, set aside.
In a large fry pan over medium high heat, add olive oil, along with shallots, garlic and lemongrass. Saute until tender, stirring often, about 3 min. Add red bell pepper and water chestnuts, and cook for 2 - 3 min. Add mushrooms, along with the salt and the five spice, and sauté until the mushrooms are almost tender, about 3 min. Deglaze with fish sauce, and cook for 30 sec. Add vinegar, stir and reduce slightly until mushrooms are fully cooked. Reserve mushroom mixture on a plate to cool.
Meanwhile, mix flour and water together to make a slurry. Set aside.
Take about ½ cup of the mushroom mixture, and add it to the reserved shredded carrots and bok choy, and toss together. Prepare the egg roll wrappers by setting a damp paper towel over the stack of wrappers.
Let's ROLL these babies up!
Place a wrapper, flour side down, placing one corner pointing towards you. Place some noodles, (about 1 Tbls) lengthwise from left corner to the right. Add some of the mushroom/carrot/bok chou mix, (about 1 Tbls) along side the noodles. Fold the corner facing you, up and over the noodles and mushroom mixture. Pull the mixture tight towards you a little, and roll forward, tucking in the left and right corners, (Like rolling a burrito) as you reach the opposite facing corner. Using your finger, dab the front corner with a little of the flour slurry and roll up completely to seal. Try to get each roll as tight as possible, without tearing the skin of the wrapper. Let each roll rest on a sheet pan, covered with a slightly damp towel.
Preheat a deep skillet or dutch oven, filled with 2" to 3" of vegetable oil, until you reach 375º
Fry egg rolls, 2 to 3 at a time, for about 2 to 3 min. per side. Let drain on a paper towel, and keep warm in a 225º oven, or serve immediately. Great with some sweet and sour sauce!