Egg rolls no tall order

By J.M. Hirsch, Associated Press

Wednesday, January 23, 2008

Like so many fried foods, egg rolls are meant to be eaten hot and almost immediately after cooking. Getting them at their prime means either eating them at the restaurant or making them at home.

The latter isn't as daunting as it sounds.

First, the wrappers. Large square won tons are the easiest to fold around a filling. This recipe uses egg, but water also could be used.

Most egg rolls are stuffed with a blend of vegetables and meat. The bagged coleslaw mixes offered by most grocers are perfect for egg rolls. They usually contain cabbage, carrots and several other veggies.

For the meat, you could brown ground pork, but faster and equally tasty is chopped deli-sliced ham. Lump crab meat, chopped cooked shrimp and tofu are also good.

Canola oil is the best bet for frying and results in a crisp, savory egg roll that can be eaten at just the right time and temperature.

Easy Egg Rolls

Makes 20 egg rolls

3/4 pound deli sliced ham

2 cups coleslaw mix

1 cup mung bean sprouts

4 scallions, thinly sliced

1/3 cup fish sauce

20 won-ton wrappers, 6 inches square (sometimes called egg- roll wrappers)

1 egg, beaten

2 to 4 cups canola oil

Bottled duck sauce, to serve

* Preheat oven to 200 degrees

* To make the filling, place the ham in a food processor and pulse until it's coarsely ground.

* Alternatively, use a knife to finely chop it.

* Transfer ham to medium bowl.

* Add the coleslaw mix, sprouts, scallions and fish sauce.

* Toss to mix well.

* Set a won-ton wrapper flat on the counter, with one of the corners pointed toward you. * Place about 2 tablespoons of the filling across the center of the won ton (between the 9 o'clock and 3 o'clock positions).

* Use a pastry brush to lightly brush the edges of the won ton with egg.

* Fold the corner of the wrapper closest to you (the 6 o'clock position) over the filling, gently tucking corner under the filling.

* Fold both side corners over the center, and then roll the entire thing away from you, creating a tight cylinder.

* Set aside and repeat with remaining ingredients.

* Once all the rolls are formed, add about 1 inch of oil to a large, deep saucepan. Heat the oil over medium until it reaches 350 degrees (use a clip-on or instant- read thermometer).

* Use a slotted spoon to carefully lower 3 or 4 egg rolls at a time into the oil, frying for about 2 minutes, turning as needed, until crispy and lightly browned. Transfer the rolls to a paper-towel-lined plate to drain.

* Repeat with remaining rolls.

* Once the cooked rolls have drained, transfer them to a clean ovenproof plate and place in the oven to keep warm while the remaining rolls cook.

* Serve hot with duck sauce.

Nutritional information per serving: 65 cal., 2.3 g fat (0.6 sat.), 20.3 mg chol., 6.3 g carb., 4.7 g pro., 0.5 fiber, 613.8 mg sodium