No matter how delicious they are when you pick them up from your favorite Asian takeout, egg rolls always seem to turn to cold, oily logs by the time you get them home.
Like so many fried foods, egg rolls are meant to be eaten hot and almost immediately after cooking. Getting them at their prime means either eating them at the restaurant or making them at home, and the latter isn't as daunting as it sounds. Great egg rolls can be made in less time than it takes to get takeout.
First, the wrappers. Wontons, which can be found in a variety of sizes in the produce section of most grocers, are best. Large square wrappers are the easiest to fold around a filling.
Then the filling. Most egg rolls are stuffed with a blend of vegetables and meat. The bagged shredded coleslaw mixes offered by most grocers are perfect for egg rolls. They usually contain cabbage, carrots and several other vegetables.
For the meat, you could brown ground pork, but that dirties a pan and takes time. Faster and equally tasty is chopped deli-sliced ham. Lump crab meat, chopped cooked shrimp or tofu also would be good.
Finally, the frying. Canola oil is the best bet for frying. It can handle the heat (350 degrees) and imparts no taste of its own. The result is a crisp, savory egg roll that can be eaten at just the right time and temperature.
With these step-by-step instructions, you can't miss.
J.M. HIRSCH, Associated Press
