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#EdenCooks - Homemade Eggrolls - Mon June 18, 8pm EST

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Contributor: Antipova Antipova
Quote:
Originally posted by macho99
This reminds me, I have to strip my cast iron pan of rust and re-season it. A tub of crisco is waiting on me. lol

*back reads if there was a mention of dipping sauce*
I think that's in the next post... spoilers
06/18/2012
Contributor: pootpootpoot pootpootpoot
Ooooh that looks delicious!
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by Antipova
It is... and then my roommate used it while I was away, and rusted it, and then ground it all down with a grinder to get rid of the rust? It still seems to work just fine.
Once you remove the rust, you should season it in the oven. It helps to protect it.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
Once you remove the rust, you should season it in the oven. It helps to protect it.
I did. It has retained the silvery look instead of turning back to black.
06/18/2012
Contributor: macho99 macho99
Quote:
Originally posted by Antipova

Next, put all the filling mixture together. Mix the pork and shrimp together. Then pour your vegetables over the meats.




Mix them all together. If you have an herb or uncooked seasoning you're adding, mix that in now ... more
The shrimp gets magically minced! heh

Is better to leave them whole or roughly chopped?
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
I did. It has retained the silvery look instead of turning back to black.
Did you know they come pre-seasoned now and that there is only one factory in the entire world that still makes cast-iron skillets?
06/18/2012
Contributor: macho99 macho99
Quote:
Originally posted by Ansley
Did you know they come pre-seasoned now and that there is only one factory in the entire world that still makes cast-iron skillets?
Is it Lodge? LOL
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by macho99
The shrimp gets magically minced! heh

Is better to leave them whole or roughly chopped?
Aah! I did mince that up a bit. I prefer the smaller meat size, but so long as they're not enormous shrimp, either should be fine.
06/18/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by Ansley
Did you know they come pre-seasoned now and that there is only one factory in the entire world that still makes cast-iron skillets?
Wow! I did not know that!

I got mine at a flea market
06/18/2012
Contributor: Antipova Antipova
Really, only one factory? Wow!


This is when we took a break for the night. The wrappers kept well when well-wrapped in saran wrap (and I'll never write a sentence like that again), and the filling we left in this big platter overnight as well.

As a last step, we made a very basic dipping sauce, so that the flavors could blend overnight. We added soy sauce, vinegar, cilantro, and chili garlic paste until it tasted "right."




When we came back the next day, it was time to roll the eggrolls.

Trivia: Depending on mushroom species, cultivation can be quite simple or quite demanding. Shiitake mushrooms are usually cultivated by inoculating a real oak log, or a synthetic log made of sawdust, corncobs, etc, with mushroom spores.
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by macho99
Is it Lodge? LOL
Yes it is LOL Drove right by it on our vacation the other week.
06/18/2012
Contributor: macho99 macho99
Quote:
Originally posted by Melan!e
Wow! I did not know that!

I got mine at a flea market
Then you got yours for a steal! Last I checked, new ones cost around $50. T.T
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Ansley
Yes it is LOL Drove right by it on our vacation the other week.
How cool is that? I should definitely visit.
06/18/2012
Contributor: Antipova Antipova


Gathering up the wrappers, filling, and dipping sauce back out of the refrigerator, our first step was to make the dipping sauce. Mix your egg and your water together, then add the cornstarch and stir until the cornstarch is dissolved.



Effectively, this sealing mixture is going to be your glue.
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
How cool is that? I should definitely visit.
It's pretty cool how they do it. The oil is sprayed onto the pans and then they are fired for a period of time.
06/18/2012
Contributor: Petite Valentine Petite Valentine
Quote:
Originally posted by macho99
Then you got yours for a steal! Last I checked, new ones cost around $50. T.T
We threw one out a few years ago because we couldn't figure out how to get rid of the rust.

The weight was murder on my wrists anyway...
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Antipova


Gathering up the wrappers, filling, and dipping sauce back out of the refrigerator, our first step was to make the dipping sauce. Mix your egg and your water together, then add the cornstarch and stir until the cornstarch is dissolved. ... more
Erm, "dipping sauce" should be sealing mixture.
06/18/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by macho99
Then you got yours for a steal! Last I checked, new ones cost around $50. T.T
Holy! I didn't pay more than 10$ for 3 of them. They're the good old ones made in Canada
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by Antipova
Really, only one factory? Wow!


This is when we took a break for the night. The wrappers kept well when well-wrapped in saran wrap (and I'll never write a sentence like that again), and the filling we left in this big platter ... more
As an alternative, balsamic vinegar also works well since it's sour with a hint of sweet. Vinegar is traditional for fried foods because it helps to cut the grease.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Petite Valentine
We threw one out a few years ago because we couldn't figure out how to get rid of the rust.

The weight was murder on my wrists anyway...
Yeah, I often have to enlist help if I need to hold the pan and scrape something out of it. It droops if I hold it with one hand.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
As an alternative, balsamic vinegar also works well since it's sour with a hint of sweet. Vinegar is traditional for fried foods because it helps to cut the grease.
This makes a lot of sense. I love vinegar a lot, all the time, anyway.
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
Yeah, I often have to enlist help if I need to hold the pan and scrape something out of it. It droops if I hold it with one hand.
Oh they are murder on the wrist. I have two small ones that I use for certain things, but my fried chicken goes into an electric skillet these days.
06/18/2012
Contributor: Antipova Antipova

Take an eggroll wrapper and lay it out in front of you like a diamond.



Put a few fingerfulls of your filling in the center of the wrapper, toward the bottom.

Pat the filling into an obedient eggroll shape.




Using a pastry brush (or, failing that, your thumb), swab some sealing mixture onto the wrapper just above the filling. Wrap the bottom of the wrapper up and around, and tuck it under the filling and into the sealing mixture.



Now swab the top of your eggroll with sealing mixture, and fold in the two sides. Your eggroll should look like an open envelope.




Now swab some final sealing mixture where you would be sealing an envelope, and roll the final side of the wrapper up.



We are so close to being done and ready to eat these eggrolls!



06/18/2012
Contributor: playsalot playsalot
Quote:
Originally posted by Antipova
Really, only one factory? Wow!


This is when we took a break for the night. The wrappers kept well when well-wrapped in saran wrap (and I'll never write a sentence like that again), and the filling we left in this big platter ... more
That is definately true I have seen it in a magazine. Paul Stamets is a big mushroom guru type guy who makes alot of money on mushrooms and sells kits to backyard fungi growers.
06/18/2012
Contributor: Sir Sir
Finally! They look wonderful.
06/18/2012
Contributor: Owl Owl
Much neater than mine would look!
06/18/2012
Contributor: Antipova Antipova

Thanks!

I've been really zipping along here because of how many steps there are in eggrolls, but it looks like we have a couple of minutes to let people catch up and ask questions or share stories.

Anybody ever "deep fried" in a cast iron skillet before? Because here we go...
06/18/2012
Contributor: wrmbreze wrmbreze
Looks awesome!
06/18/2012
Contributor: Melan!e Melan!e
They look delicious
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova

Thanks!

I've been really zipping along here because of how many steps there are in eggrolls, but it looks like we have a couple of minutes to let people catch up and ask questions or share stories.

Anybody ever "deep ... more
I have! It's woooonderfullllllll!!! !
06/18/2012