Egg Rolls/ Egg Drop Soup

[SweetAmber32]

Knowing that the only way I'll eat my egg rolls is by using rice paper, can rice paper be fried? I'd love to be able to have a cruchie, juicy, hot egg roll. Any good receipe for egg drop soup? I used to use packaged ingredients to make mine, but I can't now because the package contains No No's. Help is greatly appreciated, as the topic here is making me salviate.

[Wonka]

Yes they can be fried. Here is a really good recipe that I have made multiple times to great fanfare from my family. I'll see if I can find you an egg drop soup recipe and post later.

vietnamese fried spring rolls

For nuoc cham dipping sauce

5 1/2 tablespoons sugar

3/4 cup warm water

1/4 cup plus 1 tablespoon Asian fish sauce (preferably from Phu Quoc)

2 tablespoons rice vinegar (not seasoned)

2 teaspoons fresh lime juice (optional)

2 garlic cloves, minced

2 fresh Thai chiles (2 to 3 inches; preferably red; including seeds), thinly sliced crosswise

For spring rolls

7 1/2 oz very thin bean thread noodles (in small skeins, also known as cellophane or mung bean noodles*)

2 oz dried wood ear mushrooms

1 medium shallot

2 garlic cloves

2 cups grated carrots (4 to 5 carrots)

1 lb ground pork shoulder

1/4 cup Asian fish sauce (preferably from Phu Quoc)

1/4 cup plus 1 teaspoon sugar

2 1/2 teaspoons black pepper

2 teaspoons salt

1 lb shrimp in shell, peeled and deveined

rice paper

About 6 cups vegetable oil

Make dipping sauce:

Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.

Prepare filling:

Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.

Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.

Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.

Assemble rolls:

Line 2 trays with wax paper.

Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place rice paper in warm water to soften (two at a time only). Place 2 Tbsp of filling along centre, fold sides in first, then roll. I place them to air dry for 1-2 min. then on to a sheet pan with a damp cloth over top until I

[Wonka]

Egg Drop Soup

Start with a good chicken stock (a double stock would be best - make stock add chicken and concentrate even more - do not add salt to broth until the end or it will be too salty)

Tips for making Egg Drop Soup:

Lightly beat the egg so that no bubbles form

Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)

Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady)

Begin stirring as soon as you start pouring in the egg

To make shreds or threads, stir rapidly for at least 1 minute

Stir the beaten egg in one direction only

Here are some more recipes to check out from sources I trust :

Open Original Shared Link

Open Original Shared Link

[larry mac]

Wow! You are to be congratulated. I can't even read a recipe that long, much less make it.

best regards, lm

[SweetAmber32]

Thank Wonka. I'll let you know how it comes out.

Morgan

[Wonka]

You're welcome.

Don't be daunted by the long list of ingredients. The spring rolls are actually not so hard to make and the dipping sauce keeps for a long time.

[gheidie]

When I make my egg rolls, I soften the rice wrappers, and then I brush them with olive oil on both sides, and lay them on a greased cookie sheet and bake it until they are crispy, this way there isn't all the grease!!! and they are yummy!!!

[Wonka]

When I make my egg rolls, I soften the rice wrappers, and then I brush them with olive oil on both sides, and lay them on a greased cookie sheet and bake it until they are crispy, this way there isn't all the grease!!! and they are yummy!!!

I'll have to give that a try. With this GERD I have to find lower fat alternatives.