Who doesn’t love an egg
roll? Whenever I order Chinese takeout,
I absolutely have to have an egg roll with spicy mustard.
Since I tend to not order
takeout all that frequently but do make my own Chinese dishes, I have been
trying to make my own egg rolls for quite some time.
The only thing is, deep frying
freaks me out. It’s one thing to go to a
restaurant and feign ignorance about all the grease and oil and deep
frying. But it’s quite another to
actually deep fry something myself. That
amount of oil gives me the heebie jeebies.
Plus the smell – bleh – I do not want that smell in my house.
Therefore, my revised endeavor
was to make a delicious baked egg
roll. Not easy. Nope, nope, not easy at
all.
I’ve learned a lot along the
way and made quite a few mistakes.
For example, I made baked egg
rolls with beef instead of pork. Don’t
go there, just no. Don’t do it.
I’ve also filled them so full
that they burst during cooking.
I’ve made bland, underspiced
egg rolls.
I’ve made soggy egg rolls and
greasy egg rolls, and you name it, I’ve probably done it!
But this time, I can finally
declare success! Pork egg rolls,
perfectly spiced. Not at all soggy. Small, and beautifully golden brown without
deep frying. Yes! I can finally make egg rolls!