After fainting at the price of buying grocery frozen I am a first timer for making egg rolls. I re-rolled my first one several times before I got it right. I got faster after that. If you try to roll the filling up fairly tightly the first point of the wrapper (toward you) inevitably gets tucked and folded over (also toward you) inside. Your first roll over has to have wide coverage of the filling and the edges of the wrapper sides, the envelope style folds, must overlap the center somewhat to hold in the filling. I didn’t bother with the flour paste glue, just used a little water to stick the last point down. The wrappers are pretty easy to work with after you get the hang of it. I used pre-cooked pork butt I had (a lb. seemed like too much though, used about 1/3 lb. and mine still made 9 rolls in the end) and and added some sesame seeds to the filling and a little soy sauce to the rest of the basics (not enough to make it overly wet) and was impressed with the restaurant flavor of the filling. I rolled them ahead, covered and refrigerated them until time to fry. Edible but not restaurant suitable was the color and texture of my fried wrappers. Dark brown, not golden, and a bit chewy. I will tinker with my frying next time. Oil temp may have been too high. Used veg oil but I would like to try peanut next time. Those little extra special flavors make it truly restaurant worthy when it is not something you usually do at home. Not the recipe’s fault but didn’t care for my Kikko
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?