Things You'll Need:
- 1 lb. shredded fresh baby leaf spinach 1 cup chopped napa cabbage Paper towels Cutting board Sharp knife 1 cup finally chopped poultry, pork, beef, or seafood (optional) 2 tsp. minced ginger 1 tsp. minced garlic 1/2 tsp. of salt 1/2 tsp. of white pepper Large mixing bowl Electric frying pan Vegetable oil Egg roll wrappers Pastry brush Small bowl of water Tongs Cooling rack
-
Step 1
Rinse the spinach thoroughly before preparing it. Wipe it dry with paper towels. Shred the spinach on a cutting board with a sharp knife. If using napa cabbage as well, rinse, dry and chop that as well.
-
Step 2
Place the spinach, cabbage, meat (see Tips), ginger, garlic, salt and pepper into a large mixing bowl.
-
Step 3
Mix the ingredients thoroughly, making sure to coat the spinach (and cabbage, if used) with the ginger, garlic, salt and pepper.
-
Step 4
Fill an electric frying pan with 1 inch of vegetable oil and heat to 350 degrees (the temperature indicator light on the electric frying pan will go out once the pan reaches the desired temperature setting).
-
Step 5
Spread out and separate the egg roll wrappers. The egg roll wrappers are going to be rolled from one lower corner to the opposite upper corner, so place the square or rectangular egg roll wrapper at an angle like a diamond. Place a couple of tablespoons (depends on the size of the egg roll wrappers) of spinach mixture on the lower corner of the egg roll wrapper. Form the mixture in a cylindrical shape that can easily be rolled by the wrapper.
-
Step 6
Using a pastry brush, brush the edges of the egg roll wrapper with water.
-
Step 7
Lift up the bottom corner of the egg roll wrapper and wrap it over the spinach mixture; then roll the egg roll wrapper again. Fold each opposite corner inward, and continue rolling the wrapper envelope-style so you end up with the last single corner positioned under the egg roll (see Resources). Make sure the egg roll is wrapped tightly or oil will find its way in and create air bubbles that will blow the wrapper open during frying and the egg roll ingredients will float out on top of the oil. .
-
Step 8
Press the moistened end of the egg roll against the roll to seal it.
-
Step 9
Place the egg roll into the frying pan so the last single corner of the wrapper is on the bottom under the egg roll. This will use the egg roll's own weight to seal it in the oil. Press down on the egg roll slightly with a pair of tongs. Cook 3 to 4 minutes, then gently turn the egg roll over. Cook an additional 3 to 4 minutes or until golden brown.
-
Step 10
Remove the egg rolls with tongs and let cool on a cooling rack. Serve as is or with favorite dipping sauce.
