#EdenCooks - Homemade Eggrolls - Mon June 18, 8pm EST

Contributor: Jordan B Jordan B
I'm late but im here!!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by playsalot
The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name ... more
Wow! I ... did not do my research for these mushrooms on wikipedia ... good thing, I guess!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Jordan B
I'm late but im here!!
Welcome Jordan!




One slightly complex thing about eggrolls is, there are lots of different preparations that are all going into the same wrapper. In reality, you'll be making the shrimp, and pork, and eggroll wrappers all at the same time, while letting your mushrooms soak. To explain everything that's going on, I'm going to take it one "ingredient" at a time. Then at the end I'll explain which parts can be done simultaneously.
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by pootpootpoot
Interesting! I always thought spring rolls were Vietnamese. They're great for hot summer nights
I "think" those are summer rolls? They have the reconstituted wrappers that are not fried.
06/18/2012
Contributor: Melan!e Melan!e
Phew I almost missed this! I'm here too!
06/18/2012
Contributor: Kindred Kindred
So, is everyone else hungry right now? I even just ate...
06/18/2012
Contributor: pootpootpoot pootpootpoot
Quote:
Originally posted by Kindred
I "think" those are summer rolls? They have the reconstituted wrappers that are not fried.
Ohhhh that's it! It's been too long since I had some of those X( sorry for the confusion!
06/18/2012
Contributor: Jordan B Jordan B
Quote:
Originally posted by Kindred
So, is everyone else hungry right now? I even just ate...
Oh man soooo hungry... Haven't eaten supper yet!
06/18/2012
Contributor: Antipova Antipova

Let's get the part that you won't be doing out of the way!
To make the eggroll wrappers, first mix your flour and salt in a large bowl. Make a well in the flour. Mix your egg and your water. Pour the wet ingredients into the dries and mix them together.



Knead for several minutes (about 10) on a floured surface until the dough is stretchy. Return the dough to the bowl and cover it with a damp towel to let it rest for 15 minutes.


Once the dough has rested, roll it out into a snake and cut it into fourteen one-inch-long pieces.



Coat the cut edges of your sections with cornstarch to keep them from sticking together or drying.


Roll each piece into a ball, flatten it slightly between the heels of your thumbs, and put them back under the damp towel. (If the skins dry out while you're rolling the first wrappers, the later ones will tend to crinkle and crack.)

Trivia: Though about 300 mushroom species are edible, only 30 have been domesticated, and only 10 are grown commercially. Button and oyster mushrooms, popular in North America and Europe, along with shiitake mushrooms, make up about 70% of the world's production.

06/18/2012
Contributor: Melan!e Melan!e
I had planned to eat.. but I was late.

I'm starving! Eggrolls sound great right about now
06/18/2012
Contributor: Beck Beck
I'm starving too! I had egg rolls last night.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Melan!e
I had planned to eat.. but I was late.

I'm starving! Eggrolls sound great right about now
Oh man! Totally worth grabbing a graham cracker or something, this is going to be a meeting filled with lots of deeeeelicious pictures!




To roll each individual wrapper, set the circle down in the middle of your floured workspace.



You're aiming for a square final product. Unlike rolling round breads like chapatis and pie crusts, where it's best to work out in all directions equally, I found that the best way to get a square (for me, anyway) was to roll all along one axis, pulling the dough down and toward me. When the bulk of the dough is collected along the bottom edge, you likely have two pretty parallel side edges. Then flip the wrapper around and redistribute the dough so everything is an even thickness, about 1/16 of an inch.

When your wrapper looks kind of like a square, dust it with cornstarch on both sides to keep it from sticking. Then put it in a stack with the others.





If you are keeping these overnight before filling them, wrap them very securely in saran wrap because they'll dry out pretty easily if left exposed to air overnight.

This is kind of tedious. If your squares aren't perfect, obviously, there's not much harm in the long run. Some of the less-square first attempts that I made wound up having slightly doughy interiors because the wrapper was thick enough where it overlapped that it didn't cook evenly, so maybe trimming very irregular ones down is a good idea.

But really, buying them at the store is an even better idea.

Trivia: Domestication efforts for the shiitake mushroom were successful as early as 1100 AD. White button mushrooms were domesticated in France in the 1880s.
06/18/2012
Contributor: ghalik ghalik
Just got home! I'm here!
06/18/2012
Contributor: macho99 macho99
Quote:
Originally posted by Antipova
Candy is pretty fun stuff! Since my post was last on the page:



Eggrolls are easy to think of in two steps. First, think of the wrappers. These are really not that hard to make by hand, but they are *super* time consuming. I would ... more
In a not so appetizing note, roughly translated, our wood ear mushrooms are called "rats ear" mushrooms. LOL

Sorry to anyone who is currently eating. Also to rat lovers. heh
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Beck
I'm starving too! I had egg rolls last night.
Yum! I wish I had made a triple batch... this batch was gone way too fast!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by ghalik
Just got home! I'm here!
Welcome!
06/18/2012
Contributor: Petite Valentine Petite Valentine
I'm here and caught up!
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by macho99
In a not so appetizing note, roughly translated, our wood ear mushrooms are called "rats ear" mushrooms. LOL

Sorry to anyone who is currently eating. Also to rat lovers. heh
My Chinese friend introduced these to me as "cloud ear mushrooms," actually, which sounds a lot more pleasant! They don't even look much like rats' ears, even when dried...
06/18/2012
Contributor: Kindred Kindred
Quote:
Originally posted by Antipova

Let's get the part that you won't be doing out of the way!
To make the eggroll wrappers, first mix your flour and salt in a large bowl. Make a well in the flour. Mix your egg and your water. Pour the wet ingredients into the dries and ... more
I am so impressed that you made the wrappers from scratch! That's a lot of work and making them is already labor intensive.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Petite Valentine
I'm here and caught up!
Great!



Now that we've covered the "I'm a hardcore dork and want to make ALL THE THINGS from scratch" recipe, let's move on to the important parts. Chop your pork. Since you want an eggroll bite to be complete and easy (with no big pieces of pork following your bite as you pull the eggroll away) you're going to want to chop the pork relatively small.

First cut into sections across the grain, then do kind of a mincing chop all over the pork to get it to easy-to-eat size.




Trivia: Saprotrophic organisms (such as mushrooms) are typically composed of 80 to 90% water by mass---they therefore require quite moist growing conditions to break down their host materials.
06/18/2012
Contributor: pootpootpoot pootpootpoot
I don't care what mushrooms are named, they taste delicious on my pizza no matter what! I'm also not opposed to a good mushroom pate~
06/18/2012
Contributor: ghalik ghalik
Quote:
Originally posted by Kindred
I am so impressed that you made the wrappers from scratch! That's a lot of work and making them is already labor intensive.
I'm impressed too. I figured we'd be using pre-made. I use pre-made wrappers for spring rolls and momos.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by pootpootpoot
I don't care what mushrooms are named, they taste delicious on my pizza no matter what! I'm also not opposed to a good mushroom pate~
Ooooh, I love mushroom pate. Yum.
06/18/2012
Contributor: macho99 macho99
Quote:
Originally posted by Antipova
My Chinese friend introduced these to me as "cloud ear mushrooms," actually, which sounds a lot more pleasant! They don't even look much like rats' ears, even when dried...
LOL Hmmmm. Not quite when they're whole. Maybe when the mushroom is crumbled when dry? link
06/18/2012
Contributor: Sir Sir
Very nice. That dough looks incredibly smooth.
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Kindred
I am so impressed that you made the wrappers from scratch! That's a lot of work and making them is already labor intensive.
I don't know if you should be impressed, or calling me crazy! That was so much extra work!
06/18/2012
Contributor: pootpootpoot pootpootpoot
Antipova, have you made pasta before? Would you say these wrappers are easier to make than, say, ravioli? My ravioli always turn out lumpy and sad
06/18/2012
Contributor: Petite Valentine Petite Valentine
Quote:
Originally posted by pootpootpoot
I don't care what mushrooms are named, they taste delicious on my pizza no matter what! I'm also not opposed to a good mushroom pate~
But they're fungi
06/18/2012
Contributor: Antipova Antipova
Quote:
Originally posted by Sir
Very nice. That dough looks incredibly smooth.
I usually really enjoy working with dough... so many tactile pleasures. I'm glad it looks as nice as it feels!



When you've got a free pan on the stove, heat it up and add a bit of oil. Throw in the pork bits and let them cook thoroughly.

Mix the sugar, cornstarch, and soy sauce in a small bowl, and pour them over the pork to make a slippery coating, which will make the pork especially tender.



When they're thoroughly cooked, set them aside in a bowl.

Trivia: You all should open this article in another tab and check out the pictures. Day Out: The Mushroom Tunnel.
06/18/2012
Contributor: pootpootpoot pootpootpoot
Quote:
Originally posted by Petite Valentine
But they're fungi
I just try not to think about it works for other yucky things that go in my mouth!
06/18/2012