It took me three hours (yes, you read that right: 3. Whole. Hours.) to cook, chop, dip, roll, and then cook again 50 egg rolls. Now I remember why I haven't made them in years. I am not fast, nor are my fingers that nimble, and wouldn't I rather just pay some nice Asian people $5 to give me some egg rolls? Yes. Sure, the egg rolls tasted delicious, but I am way too lazy for this. Sure, I knew exactly what went in them, but once in a while, don't you just want to go to a sketchy Chinese place and wonder what on earth they've put in your food?
Anyway, this time I did things a bit differently, though, and I loved the result.
1) I used real ginger. I am a fan of ginger. I could just eat plain ginger straight and not bat an eye. Mixing it with the meat (beef and pork) while you cook it? Fantastic.
2) I used oyster sauce. Now, this is not sauce made by cute little oysters. It's sauce made from the cute little oysters, and it is delicious. And the texture of it is totally bizarre! In my opinion, it's probably the food equivalent of mercury. It's all liquidy and syrupy but it stays together and does not drip everywhere accidentally. Voilà! Magic sauce.
3) I quit using a recipe. Oh, wait - that's not new. Unless I'm baking, I frequently don't bother with following a recipe too closely. I consult two or three of them, compare the ingredient list, pick out my favorites from each, and then mash it together. And then I don't bother actually reading the directions or measuring anything, either. And you know, if you pick out your favorite ingredients (ginger, oyster sauce, green onions, you know: those kinds of things), and do a couple of taste tests while you cook, somehow things seem to work! Imagine that.
Finally, two more reasons to never cook egg rolls: 1) Your home smells like a fast food restaurant afterwards from cooking with all that oil. Oh, well. At least when I aired out the house last night while cleaning up, the temperature outside was above freezing. And this whole temperature thing leads me to 2) You burn the roof of your mouth because you try to eat them when they're still too hot. (And then if you're dumb and impatient like me, you do it a second time, about 20 minutes after the first time.)
Anyway, this time I did things a bit differently, though, and I loved the result.
1) I used real ginger. I am a fan of ginger. I could just eat plain ginger straight and not bat an eye. Mixing it with the meat (beef and pork) while you cook it? Fantastic.
2) I used oyster sauce. Now, this is not sauce made by cute little oysters. It's sauce made from the cute little oysters, and it is delicious. And the texture of it is totally bizarre! In my opinion, it's probably the food equivalent of mercury. It's all liquidy and syrupy but it stays together and does not drip everywhere accidentally. Voilà! Magic sauce.
3) I quit using a recipe. Oh, wait - that's not new. Unless I'm baking, I frequently don't bother with following a recipe too closely. I consult two or three of them, compare the ingredient list, pick out my favorites from each, and then mash it together. And then I don't bother actually reading the directions or measuring anything, either. And you know, if you pick out your favorite ingredients (ginger, oyster sauce, green onions, you know: those kinds of things), and do a couple of taste tests while you cook, somehow things seem to work! Imagine that.
Finally, two more reasons to never cook egg rolls: 1) Your home smells like a fast food restaurant afterwards from cooking with all that oil. Oh, well. At least when I aired out the house last night while cleaning up, the temperature outside was above freezing. And this whole temperature thing leads me to 2) You burn the roof of your mouth because you try to eat them when they're still too hot. (And then if you're dumb and impatient like me, you do it a second time, about 20 minutes after the first time.)














