Egg Rolls

                                 Egg Rolls


Ingredients:
1 cup of cheese (I used a mixture of Romano, Parmesan, Fontina, and Mozzarella)
1 cup of carrots, julienned
2 celery stalks, julienned
2 broccoli stems, peeled, and julienned
1/2 of an orange bell pepper-roasted
1/4 cup left over meat (I used left over steak) can be omitted, up to you.
Egg roll wrappers



First you prepare all of your ingredients.  Julienne the vegetables as shown below.
How to Julienne a carrot

Take your clean, peeled carrot, and cut off one small edge.

Roll carrot over onto the flat edge.

Slice into thin strips.

Slice Strips into 1/2 or 1/3, the long way into matchstick shapes, or long thin strips.

Continue with the rest of the carrots. Done

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How to julienne a shallot

Take your shallot, and cut off the top and the bottom as shown. Make a small slit in the skin to make it easy to peel off.

They are often in 2 parts inside the peel, peel both parts, and you are ready to julienne.

Slice into even strips.

Then, cut those strips into 1/2 or 1/3 the long way to get long thin strips.

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How to Peel and Julienne a Broccoli Stem

First, use a paring knife to cut the larger rough stem that will clog your potato peeler.

Continue all around it,  cutting off the nubs.

When done, it should look approximately like this.

Next peel them with a potato peeler.  The one on the left has been peeled and the one on the right still needs peeling.

2 Done sections, ready to cut.  You can use these so many ways.

Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes.  Today, we're making egg rolls, so using a julienne and stir frying them in olive oil.

Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.

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Roast the bell pepper

Roast the bell pepper right on the open flame of your stove.  This way requires no oil, and gives it both a roasted flavor, but also removes the skin which can be tough sometimes.

Blacken all of the outer skin.  Place wrapped up tight in foil for 5 minutes.  It steams in there and makes the skin easy to remove.

Use a spoon to easily remove the skin.  Don't worry if a little black remains, it doesn't taste bad at all.

Slice into strips

And then cut in half.

Chop up the left over meat you chose into bite size strips or chunks.

Grate your cheese.

Now all your ingredients are ready.

Salt and pepper each set of vegetables you stir fry in olive oil.  Do the batches separately so that they are all done perfectly.  When almost done, remove to a bowl you've set aside to mix all the egg roll ingredients.

If leftover oil in the pan, use it to start your next batch.

Add more olive oil as needed.

Don't worry about browning onions, the carmelization is wonderful flavor.

Note the browned bits on the bottom on the pan, these are amazingly flavorful.  Use your spatula to get all of the up and onto the food.

Stir fry the celery until almost done.

Stir fry the carrots until almost done.

All the ingredients in the bowl.  No need to cook the leftover meat, it's already cooked, as is the bell pepper.

Mix it all together mixing well.

           Now you're ready to assemble.  Place a silpat (silicone baking sheet) or a piece of wax paper down to place your uncooked egg rolls on while making the rest of them.  You will need 1 egg slightly stirred to baste the edges, and the egg roll wrappers.

Place a couple of tablespoons of your mixture into the center of the egg roll as shown.

                        Fold up the bottom edge, and pull back with you fingers a little to make more snug and less air.  Brush the remaining 2 long edges with egg.  This will help it stick together and not open up in your hot oil.

                             Fold up the right side corner, pressing a little to seal it, and trying to make it tight.   Then fold up the left corner the same way, kind of like an envelope.

                             Fold up, rolling as tight as possible without tearing.  Fold Again and it's ready.
If it tears, no worries, simply roll it again in another wrapper, even on top of the other wrapper will be fine.

Fry Egg rolls over medium high heat-375-400 degrees F.

Use peanut oil or canola oil to handle the high frying temperature without burning.  I used canola oil.

Turn over during the cooking and continue cooking until golden brown, approximately 5 minutes per batch.  Only do 4-5 at a time, (so that it doesn't cool down the oil too much and leave you with soggy egg rolls)

Drain off excess oil on a paper towel.  For a pretty presentation, try cutting them at an angle, and arrange on a platter.