How to Chop Shallots for Egg Roll Recipe

Shallots are a member of both the garlic and onion families. They are small like a clove of garlic, with the skin and flavoring of an onion. Use shallots when you want a hint of onion added to your cuisine. Chop shallots finely when using them to make egg rolls.

Difficulty: Easy

Instructions

Things You'll Need:

• Paring knife
• Cutting board
• Food processor - optional

1. Choose a shallot that is large and not clustered like a clove of garlic. Peel the skin off, leaving it in one piece. Discard the peel.

2. Use a sharp paring knife to cut the shallot in half lengthwise. Slice the knife through the shallot at the root, and work towards the tip, cutting all the way through.

3. Lay each half of the shallot face down on the work surface. Make several cuts in each half of the shallot, beginning about one centimeter up from the root. Make as many cuts as possible, while leaving the shallot intact.

4. Rotate the shallot 90 degrees until it is horizontal in front of you. Hold the root end with your free hand. Make several slices through the shallot from side to side. Continue to chop until you have reached the root base. Discard the root.

5. Chop the shallot even finer by placing it in a food processor and pulsing it. Use a knife to chop the shallot smaller if you do not have a food processor. Put the tip of the knife on the cutting board and rock the blade gently through the shallot pieces until the desired consistency is reached.

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