California Farm Fresh Egg Rolls from Scratch

Living in the country, we try to make everything ourselves. We make egg roll wrappers from scratch, fresh, and we grow our own bean sprouts from mung beans on the kitchen counter.

Ingredients:

To make Egg wrappers

2 fresh farm eggs

100 grams all purpose flour

25 grams cornstarch

Teaspoon sesame oil to prep cast iron pan

To make Egg roll filling

150 grams tofu, chicken, ham, pork, fish, your choice, slivered

75 grams bamboo shoot or eggplant

75 gram slivered carrot

100 grams bean sprouts

75 grams shallots or mild red onion, or leeks

75 grams cabbage, or bok choy, or garden greens

1 egg omelette, slivered

Tablespoon sesame oil

Tablespoon soy sauce with tsp palm sugar

Teaspoon red pepper

Teaspoon pressed garlic, teaspoon slivered fresh ginger

To grow Bean sprouts on the kitchen counter

Tablespoon dry mung beans

1 and a half liter of cold water

Steps:

1. 1. Beat eggs, add flour, cornstarch and salt. Keep stirring, add water till thin as milk and no more lumps.

   

2. 2. Let stand ten minutes, heat 9 inch cast iron frying pan on low. Add drop of oil. Pour half a cup of mixture or less, swirl till bottom is covered. Fry five minutes.Do not flip over. Makes six wrappers, dinner plate size.

   

3. 3. Feel center of egg wrapper, center must feel dry, edges should curl. Ready. Lift onto plate. Let cool.

   

4. 4. Sliver all ingredients uniformly, no longer than 4 inches, left to right: beansprouts, green pepper, red onion, carrot, nappa cabbage, bamboo shoots, ginger root.

   

5. 5. Stir fry all ingredients in wok, with oil, soy sauce, spices till onions are glazed

   

6. 6. Let filling cool. Add slivered omelet and slivered precooked chicken.

   

7. 7. Put two heaping tablespoons of filling in center,
   fold sides like closing doors.

   

8. 8. Fold top and bottom and rub some cornstarch or beaten egg white on wrapper to stick, once sealed, lay down with folds down

   

9. 9. Heat peanut oil in wok to 350 degrees Fahrenheit, 177 celcius, submerge one egg roll with folds down on spatula, keep spatula under eggroll in hot oil till eggroll floats. Fry till golden and crisp. About five minutes at medium heat. Serve, enjoy!

   

10. 10. Sprouting beans!

    

11. 11. Only one tablespoon of mung beans in 1.5 liter jar cold water, perforated top, wait till beans have doubled in size, about two days. Hulls will have separated, rinse well, discard hulls, drain. Rinse and drain daily. Keep jar on counter away from sunlight, perforated top on to keep clean.

    

12. 12. After six or seven days, harvest, rinse. Makes 100 grams.

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