I know the term tapas is typically reserved for Spanish food, but I use it to describe meals made of appetizers. It’s just easier than making up my own word. I enjoy late night get-togethers and one of my favorite menu items is egg rolls! In fact, it’s my most requested! So, I usually go “tapas” style with the egg rolls and include crab wontons and dessert pineapple wontons. Served with homemade sweet and sour sauce and pineapple glaze. I’ll let you decided what you dip in what. In this post I’ll tell you how I prepare my egg rolls and sweet and sour sauce.
Pick up some egg roll wrappers from your produce department. If you know where to find tofu look there. A pack should be plenty for one recipe of my egg roll filling.
grated carrots, about 2 large. (I actually prefer the already shredded carrots. more texture)
Here is the most important tip about seasoning your mixture…
SALT! I use kosher and believe me, putting it in a cute vintage dish makes it taste better. It does! Just salt and pepper the meat to taste. Add carrots and bean sprouts. Taste your filling before wrapping because if it isn’t seasoned before it’s wrapped up it’s not gonna taste good afterwards!
Before you start wrapping make a quick cornstarch and water paste. This keeps it together! You are going to drop a spoonful near one corner of the wrapper leaving a little room to make your first roll. Pull the corner over the filling and on the corners to the left and right add a dab of paste and tuck each one into the middle. Then you just roll it up…putting a dab of paste on the final corner. Voila.
Keep each finished egg roll on a sheet of wax paper to avoid sticking. When you’re finished turn your oil (use peanut oil if possible. less greasy) to about medium heat. While that is heating up it’s time to make your sweet and sour sauce.
Once your peanut oil is ready drop a few in at a time. Keep an eye on them because they can cook quickly! Drain on paper towels and maybe add a bit of SALT from your cute vintage dish!
In a saucepan add the 1st three ingredients and turn to medium high heat. Meanwhile whisk the fool out of the ketchup(shut up!) and cornstarch. I don’t want any lumps, people! Return to your sugar mixture and stir until dissolved. Add the ketchup mixture and whisk until smooth. Let this come to a boil. It’s going to thicken and rise quite a bit so don’t be scared. Once it gets to this point it’s pretty much done. You can turn it off and let it cool. Sometimes I add finely cut red pepper.
It’s really not that hard to make your own egg rolls and sweet & sour sauce. Let us know in the comments if you try this recipe!