![\"egg](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2013\/02\/egg-rolls-uncooked1.jpg\")
<\/a>Freshly wrapped egg rolls waiting to be fried<\/p><\/div>\n
Egg rolls (also called fried spring rolls) are a favorite all year round but they’re considered an auspicious food during the new year because they resemble gold bars and thus symbolize wealth and prosperity!<\/p>\n
If you’d like to see a demo of me rolling egg rolls\u00a0as well as\u00a0learn more about lucky new year foods, here’s a video of my segment on King5 TV’s New Day Northwest (click on the still below and you’ll be taken to the video):<\/p>\n
Here’s my recipe, enjoy!<\/p>\n ~~~<\/p>\n Fried Egg Rolls (\u86cb\u5377)<\/strong><\/span><\/p>\n I’ve adapted this lumpia (Filipino egg rolls) recipe from The Asian Grandmothers Cookbook<\/em>. I used carrots because in Mandarin, orange carrots are called hong luo bo<\/em> (\u7ea2\u841d\u535c), i.e. “red carrots,” and red symbolizes good fortune, while the yellow carrots are close enough to a golden hue and gold symbolizes wealth. Chinese chives are known as jiu cai<\/em> (\u97ed\u83dc)\u00a0which sounds like “forever vegetable,” and who doesn’t want a long life? Feel free to add or subtract whatever ingredients you’d like. Ground pork, glass noodles, cabbage, bamboo shoots, mushrooms, etc., are all great ingredients to add to the mix. The filling can be made ahead and stored in the refrigerator for up to 3 days.<\/p>\n Makes: about 25 egg rolls 2 teaspoons salt, divided To make the filling, place the chicken in a medium saucepan and fill with water until the chicken is submerged by about an inch. Add 1 teaspoon of the salt and\u00a0bring to a boil over high heat. When the water starts to boil, turn off\u00a0the heat and cover. Let the chicken stand for 15 minutes.\u00a0Test by cutting into a piece: it should not be pink. Let cool and shred\u00a0the meat along the grain into tiny shards with your fingers, or chop into a\u00a0confetti-sized dice. Reserve the stock for another use or discard.<\/p>\n In a small skillet, heat the 1 tablespoon oil over medium-high\u00a0heat until it becomes runny and starts to shimmer. Add the onion and garlic\u00a0and cook until the onion is soft and light golden, 4 to 5 minutes. Add\u00a0the chicken,\u00a0carrots, and green beans, and stir to mix. Add the soy\u00a0sauce, remaining salt, and 1 teaspoon pepper (or to taste) and mix thoroughly. Add the Chinese chives and stir and cook until the mixture is heated through.<\/p>\n Allow the filling to cool completely.<\/p>\n To assemble the egg rolls, carefully peel one wrapper from the stack (cover the\u00a0remaining wrappers with a damp cloth to keep them moist). Lay the wrapper\u00a0on a dry work surface with one corner pointing toward you.) Place 2 tablespoons\u00a0of filling just below the center line of the wrapper parallel to your body.\u00a0Shape it into a mound 1 by 3 inches, leaving about 2\u00bd inches on either side.\u00a0Fold the corner closest to you over the filling and tuck\u00a0it under snugly. Roll once, then fold the left and right sides in to form an envelope.\u00a0Continue to roll the filling tightly into a fat tube until you reach the\u00a0end of the wrapper. Before you reach the end, dab some egg white or water\u00a0along the top edge to seal the egg roll. The egg roll should measure 4 to 5\u00a0inches in length and 1 to 1\u00bd inches in diameter. Place on a plate or tray and cover with a damp towel or plastic wrap. Repeat with the remaining\u00a0filling and wrappers.<\/p>\n Preheat the oven to 250 degrees F. Line a plate with paper towels. In a large\u00a0wok, heavy skillet, or Dutch oven, heat the 3 cups oil over high heat until it\u00a0reaches 350 degrees F on a deep-fry thermometer.<\/p>\n Reduce the heat to medium-high. Using tongs, gently lower the egg rolls into\u00a0the oil one by one; fry in a batch of 5 or 6 until both sides are evenly golden\u00a0brown, 1 to 2 minutes. Remove the egg rolls with a slotted spoon,\u00a0shaking off excess oil, and drain on paper towels. Keep warm in the oven.<\/p>\n Bring the oil temperature back to 350 degrees F before frying the next batch.\u00a0Repeat with the remaining egg rolls. Serve immediately with sweet and sour\u00a0sauce.<\/p>\n Sweet and Sour Sauce<\/strong><\/span> In a small saucepan, bring the vinegar, sugar, ketchup, and soy sauce to a\u00a0boil over medium heat. Stir the cornstarch slurry and add to the pan, stirring\u00a0constantly until the sauce thickens, about 1 minute. Pour into a small\u00a0bowl and serve with the egg rolls.<\/p>\n Some egg roll making tips (don’t heed at your own risk!):<\/strong><\/span><\/p>\n ~~~<\/p>\n Here are some other dishes to help usher in a happy and prosperous new year:<\/strong><\/span><\/p>\n The Lunar New Year celebration lasts 15 days so there’s still plenty of time to eat your fill of lucky and auspicious foods for a prosperous year ahead. Egg rolls (also called fried spring rolls) are a favorite all year round but they’re considered an…<\/p>\n","protected":false},"author":1,"featured_media":2045,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[43,109,7,255],"tags":[122,422,423,424],"class_list":["post-2040","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-course","category-celebrations","category-chinese","category-tips-and-techniques","tag-chinese-new-year-foods","tag-fried-spring-rolls","tag-lucky-foods","tag-lunar-new-year-foods"],"yoast_head":"\n<\/a><\/p>\n<\/a><\/p>\n
\nTime: 1-1\/2 hours<\/p>\n
\n1 pound skinless, boneless chicken thighs
\n1 tablespoon vegetable oil
\n1 medium onion, finely chopped (1 cup)
\n3 cloves garlic, minced (1 tablespoon)
\n3 medium orange and yellow carrots, shredded (1-1\/2 cups)
\n1 cup (4 ounces) finely chopped green beans
\n1 stalk Chinese chives, finely chopped
\n2 teaspoons soy sauce
\nFreshly ground black pepper
\n1 package egg roll wrappers (usually 25 wrappers, click here for my favorite brand<\/a>)
\n1 egg white, beaten, or water for sealing
\n3 cups (or as needed) vegetable oil for deep-frying
\nSweet and Sour Sauce (recipe follows)<\/p>\n
\n3 tablespoons rice or distilled white vinegar
\n2 tablespoons sugar
\n1 tablespoon ketchup
\n1 teaspoon soy sauce
\n2 teaspoons cornstarch dissolved in 1\/4 cup water to form a slurry<\/p>\n\n
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