Rolls for Chinese New Year
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This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from February 1985.
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Celebrations lasting about two weeks coincide roughly with the beginning of spring and one food popular at this time of year is the spring roll (also known to Westerners as the egg roll). The spring roll is one of a variety of foods known as dim sum, the Chinese equivalent of hors d'oeuvres. They are often served with tea as a snack when friends and relatives come to visit in celebration of the New Year. Spring rolls also may be served as a main course (allow three to six per person, depending on size).
Chun Guen, as spring rolls are called in China, are not as difficult to prepare as you might think. But I do recommend the commercially produced egg roll skins which, like paper-thin filo sheets, are much easier to buy than to make yourself.
Chinese food is the fastest-growing ethnic food in the United States, and most markets carry won ton and egg roll wrappers in their refrigerator or freezer sections. Some Oriental markets offer fresh, locally made wrappers, which are even better.
Fillings should feature a variety of textures and flavors. Vegetarians may include just about any combination of favorite veggies, but some of the more popular are mushrooms, green onions, bean sprouts, bamboo shoots, snow peas, water chestnuts, celery, carrots and Chinese cabbage. Tofu also is a popular filling ingredient. Chop vegetables small enough to handle easily when filling.
Egg rolls may be prepared ahead of time and frozen for several weeks, or refrigerated for one or two days before frying. Fry two at a time in hot oil, taking care not to let oil overheat or smoke. Drain well before serving, and serve with your favorite dipping sauce, or with small side dishes of Chinese hot mustard and soy sauce.
Happy Chinese New Year! CHINESE EGG ROLL
3 lbs. Chinese cabbage (bok choy) 3 tbsps. vegetable oil ½ cup crumbled firm tofu ½ cup diced, lightly cooked carrots 10 large fresh mushrooms, thinly sliced 1 cup fresh bean sprouts ½ cup sliced green onions ¼ cup minced celery 2 cloves garlic, minced 1 tsp. minced, peeled ginger root ing in ends and sealing edges with flour paste. Repeat procedure with remaining 6 skins. Pour enough vegetable oil in a clean frying pan or wok to shallow-fry two egg rolls at a time. Fry egg rolls over medium-high heat, 2 at a time, turning carefully with tongs to brown both sides. Drain on paper towels, and serve immediately, or keep warm in oven until ready to serve. Serve with a dipping sauce, if desired.
Makes 12 egg rolls. SWEET AND SOUR SAUCE 1½ tsps. cornstarch
3 tbsps. sugar
3 tbsps. wine vinegar
1 tbsp. tamari soy sauce
¼ tsp. cayenne pepper
½ water Blend together all ingredients in small saucepan. Cook, stirring constantly, over medium heat, until thick and clear. Serve warm as dip for egg rolls.
Makes about ½ cup. GINGER DIPPING SAUCE
½ cup sliced green onions 2 tbsps. grated peeled ginger root 2 tbsps. sesame oil
1 tbsp. tamari soy sauce
1 tbsp. lemon juice
1 tbsp. water Combine all ingredients in small saucepan and blend well. Bring to boil over medium heat and serve immediately.
Makes about ½ cup. 2 tsps. tamari soy sauce
1 tbsp. whole wheat flour
2 tbsps. water
12 large egg roll skins
Vegetable oil for frying Wash Chinese cabbage well and remove tough lower portions of leaves. Slice cabbage thinly and set aside. Place large frying pan or wok over high heat and add the 3 tablespoons of vegetable oil. When hot, add sliced cabbage, stir-frying for one minute.
Stir in crumbled tofu, carrots, sliced mushrooms, bean sprouts, green onions, celery, garlic and ginger root. Stir-fry until cabbage leaves are completely wilted. Filling should be dry; if necessary, drain in colander before stuffing egg roll skins. Stir in soy sauce and set aside to cool.
Mix flour with water to form paste for sealing ends of wrappers. Lay 6 egg roll skins on a flat surface and place ¼ cup of filling on each skin. Roll up, tuck.
