🚨VHC Shrimp & Pork Egg Rolls Recipe {chả giò}🚨
Servings: 50-55 egg rolls
Let’s get rolling! Video tutorial on the rolling process will be posted soon. #eggrolls ✌🏼
Ingredients:
• 1/2 cup dried, shredded wood ear mushrooms
• 1 cup bean thread vermicelli
• 2 cups shredded cabbage
• 2 carrots - shredded
• 20 peeled shrimps
• 1.5 lbs ground pork
• 1/2 tsp sea salt
• 1.5 tbsp granulated chicken base mix
• 1 tsp sugar
• 1 tsp black pepper - preferably fresh ground black pepper
• 1 egg or water - to seal egg rolls
• 50-55 egg roll wrappers
• Oil for frying
Optional:
2 green onion - chopped
5-6 pieces of cilantro - chopped
Extra shrimps to include in the egg rolls
Steps:
1. Soak wood ear mushrooms in warm water for 3-5 minutes. Rinse and drain. Chop into smaller pieces.
2. Cut bean thread into smaller pieces about 1-inch in length.
3. Shred cabbage and carrots.
4. Pound shrimp and chop into smaller pieces similar to the consistency of the ground pork.
5. If you want to include cilantro and green onions to the filling mixture, chop them into smaller sizes.
6. In a large mixing bowl, combine ground pork, shrimp, carrots, cabbage, vermicelli, mushrooms, green onion and cilantro.
7. Add seasoning of granulated chicken mix, salt, sugar and fresh ground black pepper.
8. Using a glove, mix well until all ingredients are combined.
9. Roll each egg roll with 1 tbsp filling if you are not including the additional shrimp. If you are adding an additional shrimp per roll, use 1/2 tbsp of filling instead.
10. To seal the egg rolls, you can use one whole egg or water.
11. Place egg rolls on a plate and use a clear plastic wrapping to cover so it doesn’t dry out.
12. Fry egg rolls on medium-high heat until golden brown, remember to turn them occasionally so they can brown evenly.
13. Remove and place them in a bowl lined with paper towels to drain oil.
Note: How to keep extra in the freezer?
Fry them to a light golden brown. Allow them to cool completely before adding them to a freezer container or ziploc bag. Once you are ready to eat them, let them thaw at room temperature. Fry them until golden brown.
Enjoy! ♥️ VHC
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@kaldujamurtotole_official
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,This recipe is perfect for parties or any kind of event! In this video, I will show you how to arrange Inarizushi for Hanami Bento (Bento box for Sak...
「shredded chicken egg rolls」的推薦目錄:
shredded chicken egg rolls 在 ochikeron Youtube 的最讚貼文
This recipe is perfect for parties or any kind of event!
In this video, I will show you how to arrange Inarizushi for Hanami Bento (Bento box for Sakura / cherry blossom viewing).
Compared to the store-bought Inariage (flavored Aburaage) they are not too sweet but very mild in flavor. Good for your health! Yummy!!!
In the end of this video, I will share with you some clips from Sakura viewing we went this weekend. Unfortunately Sakura trees were not in full bloom and the weather was cold and cloudy... However, many people were enjoying Sakura :)
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Inarizushi
Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces
Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. vinegar
* 1.5 tbsp. sugar
* 1 tsp. salt
7 Aburaage (deep-fried tofu pouch)
B
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet sake)
* 3 tbsp. sugar
* 300ml Dashi broth or water
roasted white sesame seeds if desired
((Toppings - if desired))
* Ikanago (boiled sand eel) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + crab meat
* Shiso leaves + Shirasu (dried baby anchovy)
* Kamaage Sakuraebi (small shrimp) + grated ginger
Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.
Leave the pouch open and top with your favorite toppings, if you like :)
Other Side Dishes:
Karaage (Japanese Fried Chicken) 鶏の唐揚げ
http://www.youtube.com/watch?v=bam1EE5NqhA
Simmered Potato Pork Roll じゃがいもの豚肉巻き
http://www.youtube.com/watch?v=GpunklDLlZE
Vegetable Teriyaki Beef Rolls 野菜の牛肉巻き照り焼き
http://www.youtube.com/watch?v=YJdo9BntgIA
レシピ(日本語)
http://cooklabo.blogspot.jp/2013/03/blog-post_27.html
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What is Ikanago?
http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html
Sugar Substitute I used:
Lakanto: 100% Natural Sweetener made from Chinese fruit called 羅漢果 (Luo Han Guo)
http://www.lakanto.jp/english/
http://www.sarayahealth.com/
Music by
Josh Woodward
Overthrown - INSTRUMENTAL
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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