My kids are highly picky eaters. We’ve covered this before. But for some reason, they LOVE going to chinese buffet restaurants. I, on the other hand, ABHOR all buffets. I hate the very idea of buffet. I have to get up out of my seat and move with the herd over the grazing lanes, to get food that was made heaven only knows how long ago and then pay ridiculous amounts for the privilege. When I eat at a restaurant, they should bring the food that I ordered to me. Enough said.
Anyway, even though I hate the buffet, I really like Asian food. Chinese, Japanese, Thai, I will happily eat it all. There are a couple of things that I have a compulsion to try every time I see it on a menu. Egg rolls are one of them, and dumplings (pot stickers, gyoza etc) are the other. I have attempted and failed many times at pot stickers, but I have a pretty good take on egg rolls. (Kitty is a big fan of them anyways). They aren’t very authentic, but they never last long when I make them.
In a heavy skillet or dutch oven, heat about 3 cups of oil to 350 degrees.
Mix all ingredients except the egg together in medium bowl. If you used small wonton wrappers, put about 1/2 tablespoon of filling in the center. If you used the large ones use about 1 tablespoon. Brush the edges of the wonton with the egg wash, then fold in the sides and brush the newly exposed sides. Then roll the ends together, pressing firmly to get the air out and seal the edges. (This part takes forever and is the reason why I don’t make these very often.)
Fry the egg rolls in the hot oil, 5 or 6 at a time, being careful not to crowd the pan too much. They need to be in there for 4 or 5 minutes on each side. I usually go by color, but I always cut the first one open to test for doneness. Take them out when they’re done and drain on paper towels.
I usually serve a sweet and sour type sauce to dip them in like this:
Sweet and Sour Sauce
Combine pineapple juice, sugar, vinegar, soy, chili garlic sauce and ginger in a microwave safe bowl. Microwave for about 4 minutes, it should be boiling when you take it out.
In a small bowl or ramekin mix the corn starch and water until smooth, then dump it into the pineapple juice mixture. Mix well and then microwave for another minute or so, until it thickens. Let this cool a bit before serving.