Easiest Way to Make Egg roll II

Egg roll II. Lunch items are only viewable on this page. Rao is a South Indian native. He is passionate about cooking and travelling.

An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. When making a Egg Roll, if you have any of the recipes below, they will be used before raw ingredients are used. Price ingredients of Egg Roll would fetch at market. You can cook Egg roll II using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Egg roll II

1. 10 of whole eggs.
2. 4 of /cups all-purpose flour.
3. 1/2 cup of sugar.
4. 1 teaspoon of baking powder.
5. 1 teaspoon of mixed ground spices (nutmeg & cinnamon).
6. Pinch of salt.
7. 4 tablespoon of butter.
8. 1 cup of warm water.
9. of Vegetable oil for deep frying.

These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. It is conveniently packaged for a quick and easy snack.

Egg roll II instructions

1. In a medium sized pot, boil the eggs for about 10 minutes until hard boiled. Once cooked, place the eggs in cold water to ensure the shell comes off easily..
2. Sift the flour, sugar, baking powder, mixed spices (if using) and salt into an empty bowl. Mix thoroughly, then add the margarine/butter. Rub the butter into the flour with the tip of your fingers until crumbly (it should look like breadcrumbs)..
3. Make a well in the center of the flour mixture and gently add water, a little at a time. Work the water into the flour to form a dough then knead until you get a smooth, non-sticky elastic dough. Divide the dough into 10 equal pieces and roll each into balls..
4. Dust a flat work surface with flour and roll out the dough pieces, one at a time. Wrap each piece around an egg and roll into a ball. Repeat until each piece of dough is rolled and wrapped about an egg..
5. Heat the oil in a deep frying pan over medium heat and fry egg rolls in batches until golden brown. To ensure the rolls cook well on the inside, reduce the heat once you add them to the oil. Remove egg rolls from the oil and drain on a paper towel before serving..

Once you make these Homemade Egg Roll Wrappers, you'll never buy them again. You could cut these into smaller squares and use them as wonton wrappers too. Heavy Egg Roll: The egg rolls much more slowly and takes longer to accelerate. And it doesn't hurt that it's way better than take-out! But what about the times when restaurant food is not on the menu and the craving for egg rolls hits??

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