Classic Egg Rolls
|Crab filling/Ham filling||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Sweet and sour sauce||1⁄2 Cup (8 tbs)|
|Salad oil||2 Cup (32 tbs) (for deep frying)|
|Egg roll/Spring roll skins / freshly prepared spring roll skins||1 Pound (1 Package)|
|Egg||1 , lightly beaten|
Prepare crab or ham filling and cool.
Prepare sweet and sour sauce and cool.
To fill and wrap egg rolls, follow the directions be low.
Mound about 2 rounded tablespoons cooled filling across each egg roll skin in a 3-inch strip, about 2 inches above the lower corner.
Fold bottom corner over filling to cover, then roll over once to enclose filling.
Fold over left and right corners, then brush sidesand top of triangle with beaten egg.
Roll, sealing corner.
Place filled egg rolls on a baking sheet and cover while you fill the remaining skins.
At this point you can cover and refrigerate up to 8 hours.
In a deep pan, pour salad oil to a depth of 1 1/2 inches and heat to 360° on a deep-frying thermometer.
Fry 3 or 4 egg rolls at a time, turning as needed, until golden brown
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all are cooked.