Sunday, 25 January 2009
Different Egg Rolls
I love egg rolls and they are so easy and quick to make if you have the wrappers. This is a very different slant on the normal recipe - makes a good luncheon meal and is a cross between a sausage roll and and egg roll.
You can make the wrappers yourself using the following recipe but it is quicker and easy if you can buy ready made ones:
1/2 pound flour 1/2 tsp salt 1/4 pint cold water I egg, lightly beaten
Sift the flour and salt in to a food processor.
Add the egg and as much water as required ti make a soft but not sticky dough.
Process for about 2 minutes until well mixed and the dough forms a bowl.
Leave covered for 30 minutes then roll out thinly (about 1/16th of an inch thick) and cut into 16 Squares.
Egg rolls: cooking oil for frying 15 cloves fresh garlic -- peeled 1/2 cup real mayonnaise 1/2 cup softened cream cheese 2 tablespoons prepared mustard 4 large sausages (vegetarian if you wish!) 1 egg 1/4 teaspoon milk 8 large egg roll wrappers chopped parsley Heat oil in frying pan to medium-high, about 350F. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.