|My first attempt at making egg rolls at home.|
My next problem was working out how to make them a uniform thinness, without a waffle iron, sandwich press, egg roll machine, or anything of the sort. I found a blog where the egg rolls were simply cooked in a frying pan, after being spread with the back of a spoon, but the final product had an uneven colouring which I did not want to repeat. In the end, I took inspiration from Monica's blog [added 9 Feb 2014: broken link to http://www.wretch.cc/blog/monicaca0531/15451180 removed], and made do with a frying pan and a saucepan to flatten my dough between.
|Dough in frying pan, after I flattened it with the base of a saucepan.|
|Wrapping an egg roll around the handle of a wooden spoon. This one was a bit undercooked, as you can see the edges are still moist.|
|Pile of rejects. The sheets at the top set before I could roll them. The rolls at the bottom were undercooked and did not set. Hiding underneath all of these are the golden brown, "burnt" ones.|
|The thicker egg rolls were easier to roll.|
Handmade Egg Rolls (手工蛋卷)
Adapted from NTD Culinary, December 2009
Makes more or less 40 egg rolls, depending on size.
100g icing sugar
1/8 tsp vanilla essence
100g plain flour
- Egg roll press, or substitute (in my case, two pans from the kitchen)
- Shaping rod, or substitute (such as a chopstick or handle of a wooden spoon)
- Cooling rack, or substitute (such as chopsticks arranged over a plate)
- Cotton gloves (optional, so you don't burn your fingers when rolling)
- Cream butter and sugar until nearly white (use your electric egg beater if you have one).
- Beat in whole eggs, one at a time.
- Add vanilla essence and mix.
- Sift flour and stir through gently.
- Let mixture rest for 15 minutes.
- Heat egg roll maker or pans on low, and wipe/spray cooking surfaces with a thin layer of oil (you only need this so the first batch does not stick).
- Place a tablespoon of mixture into the centre and press (if using a larger rectangular machine, you can put two dollops about 10cm apart, as per the videos in my previous post). If using a cast-iron mould over a gas burner, cook for 30 seconds on each side. It'll take some experimentation to work out the optimal thickness and cooking time.
- Roll the disc up around your shaping rod, wait a couple of seconds for your egg roll to cool down and set, then transfer it to your cooling rack.
- Repeat with the rest of the batter.
- Once cool, store egg rolls in an airtight container.
Posts in this series
- Egg Rolls Part 1: Variations Around the World
- Egg Rolls Part 2: Sweet Flaky Egg Rolls (蛋卷, or Biscuit/Cookie/Wafer Rolls)
- Egg Rolls Part 3: Recipe for Handmade Sweet Flaky Egg Rolls (手工蛋卷)
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