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

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Contributor: Antipova Antipova
Quote:
Originally posted by Owl
Much neater than mine would look!
I will fully admit I put the more awkward-looking ones on the bottom---first timers don't always get squares the first time.
06/18/2012
Contributor: wrmbreze wrmbreze
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
Never! I have only used mine to fry cube steak.
06/18/2012
Contributor: ScarletFox ScarletFox
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, my first try did not go well but I am never one to run away from a challenge!
06/18/2012
Contributor: Petite Valentine Petite Valentine
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 just one thing to say: SPLATTER GUARD!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Ansley
I have! It's woooonderfullllllll!!! !
I was surprised how easy it was!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Ansley
I have! It's woooonderfullllllll!!! !
I was surprised how easy it was!
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by 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 ... more
It's also important not to try and over stuff the wrappers. If there isn't enough to wrap around, they will open up when you fry them and then you have an open faced egg roll. Not pretty.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Petite Valentine
I have just one thing to say: SPLATTER GUARD!
Haha, yes! For sure.
06/18/2012
Contributor: pootpootpoot pootpootpoot
I've only made little things like hush puppies, but they turned out way too greasy. Not sure what happened there
06/18/2012
Contributor: macho99 macho99
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
Yep! Keeps the oil temperature nice and consistent. Though skillets aren't really made for "deep" frying. Can anybody say GREASE FIRE!!!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
It's also important not to try and over stuff the wrappers. If there isn't enough to wrap around, they will open up when you fry them and then you have an open faced egg roll. Not pretty.
Thanks for this tip---this is definitely important!
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova
I was surprised how easy it was!
It can be so intimidating. I think it works better if you have a gas stove instead of an electric. I miss my gas stove.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by pootpootpoot
I've only made little things like hush puppies, but they turned out way too greasy. Not sure what happened there
Serve with vinegar, per Kindred's suggestion, to brighten them up a little?
06/18/2012
Contributor: Sir Sir
Quote:
Originally posted by Petite Valentine
I have just one thing to say: SPLATTER GUARD!
Completely agree! I never have, but any time there's oil like that, it's an extremely dangerous area to be in.
06/18/2012
Contributor: Antipova Antipova
[color=maroon|
If you have a deep fryer, fill it up and turn it on!

I don't have a deep fryer, so I added a half-quart of oil to my skillet. Turning it on to medium heat, I knew it was hot enough when a little scrap of wonton wrapper dropped in the pan skittered and bubbled.



While it was heating, I set the scene: eggrolls to be fried handy, mesh scoop to remove them from the oil, plate lined with paper towels to absorb extra oil, and the serving platter where they were set when ready.

Basically, fry them about 2 minutes on each side, or until they look like a delicious eggroll.













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with most mushroom species require specialized
facilities. Substrates (materials the mushrooms
grow in) are blended and packaged into special
plastic bags or jars. Typical substrates include
sawdust, grain, straw, corn cobs, bagasse, chaff,
and other agricultural byproducts. Containers and
substrate are then either pasteurized or
sterilized to remove contaminating
microorganisms. Hot water baths can
be used for pasteurization, but steril-
ization may require a commercial
steam sterilizer. Some growers com-
post substrates outdoors and then sterilize
them inside heated sheds.
After being pasteurized or sterilized, the
substrate-filled containers are inoculated with the
desired fungi and placed into spawn run rooms
where temperature, humidity, light, and some-
times atmospheric gases are carefully controlled.
When the spawn run is complete, the substrate may need additional treatments before mushrooms develop. Many mushroom species require
changes in temperature, moisture, substrate, and/
or light to begin fruiting.


06/18/2012
Contributor: Melan!e Melan!e
Quote:
Originally posted by pootpootpoot
I've only made little things like hush puppies, but they turned out way too greasy. Not sure what happened there
You oil may not have been hot enough. Your food will soak up the oil if the temperature isn't hot enough.
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by pootpootpoot
I've only made little things like hush puppies, but they turned out way too greasy. Not sure what happened there
I think the key to deep frying is making sure you have the appropriate temperature. Too low and the food tends to absorb the oil.
06/18/2012
Contributor: Petite Valentine Petite Valentine
Quote:
Originally posted by Ansley
It can be so intimidating. I think it works better if you have a gas stove instead of an electric. I miss my gas stove.
You poor thing. Gas stoves are superior, though electric ovens are great for baking.
06/18/2012
Contributor: playsalot playsalot
Quote:
Originally posted by macho99
Yep! Keeps the oil temperature nice and consistent. Though skillets aren't really made for "deep" frying. Can anybody say GREASE FIRE!!!
If you are careful and you dont cook on too hot of a flame you wont start a grease fire.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Petite Valentine
You poor thing. Gas stoves are superior, though electric ovens are great for baking.
I like having a gas stove, so much.
06/18/2012
Contributor: pootpootpoot pootpootpoot
Ooh, thanks Melan!e and Kindred! That makes sense, I was scared of using high heat. Next time I'll do better!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by playsalot
If you are careful and you dont cook on too hot of a flame you wont start a grease fire.
Glad you're here!
06/18/2012
Contributor: ghalik ghalik
What kind of oil did you use?
06/18/2012
Contributor: Antipova Antipova

Now all you have to do is serve with your dipping sauce!










06/18/2012
Contributor: Ansley Ansley
Here's something else you may or may not know - but draining deep fried foods on paper towels make them less crispy/crunchy. You should line a baking tray with paper towels and set a baker's cooling rack on top to let the oil drip from the food.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by ghalik
What kind of oil did you use?
I used canola oil. If I hadn't given my peanut oil to a friend I would have used that.
06/18/2012
Contributor: pootpootpoot pootpootpoot
Perfection! You did an awesome job!
06/18/2012
Contributor: Ansley Ansley
Quote:
Originally posted by Antipova

Now all you have to do is serve with your dipping sauce!










... more
Those look so yummy!!!!!
06/18/2012
Contributor: Sir Sir
Oh wow, those look delicious. And thank you for the tip, Stormy.
06/18/2012
Contributor: wrmbreze wrmbreze
Although I don't like mushrooms those do look so yummy!
06/18/2012