We Get More Than Eggrolls When Cultures Overlap

WontonWe like to say it is a small world because we often know people who know people we know. It feels even smaller with the technology that reaches quickly across the world from other countries. Even here in nearly rural Minnesota I’ve become friends with a charming woman from Thailand who is married to an American. While we still struggle with language and cultural barriers, we’ve discovered commonalities in simple necessities of life—feeding, educating and nurturing our families. When we connect over this common ground, I’d like to think we aren’t really as different as those barriers makes it seem. She’s moving next week, and I will miss how she makes me stretch to understand those things outside of my experience.

Before she goes, another friend of ours, who lived in China, hosted us in her home where she and our Thai friend taught us some Asian cooking. We made wontons with wonton soup and eggrolls. Here’s the step-by-step photographs and  recipe for the eggrolls. For those of you interested in recipes for Thai cooking, she recommends this website.

Eggrolls

1 lb ground pork, fried and drained
a bag of pre-shredded cabbage (cole slaw mix)
a large handful of rice noodles (softened in water for about 15 min. and drained)
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon sugar
2 packages of eggroll wrappers

Add the shredded cabbage, noodles, and seasonings to the pork in the frying pan and simmer until cabbage is soft.

eggroll filling

Mix a paste to glue the eggrols with tapioca flour and water. Heat for about 1 minute in the microwave. Then lay out an eggroll wrapper with the point at a diagonal and put a couple of tablespoons of filling on the top third toward the point.

Step One - Fill the eggroll wrapper with a couple tablespoons of filling

Fold the point of the wrapper over the filling.

Step Two - Fold the point of the wrapper over the filling

Roll the filled wrapper toward the bottom point, tucking in the edges along the way.

Step Three - Roll the eggroll toward the bottom point.

Dab a little tapioca “glue” on the bottom point and press this point to the side of the eggroll to seal.

Step Four - Dab a little "glue" on the bottom point and fold up

Repeat with additional filling and wrappers until finished. Heat 2-3 inches of oil on the stove or a deep fryer to medium hot. Fry until crisp and golden brown. Drain on paper towel and serve with favorite sauces.

Fried Eggrolls

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1 Comment

  1. Liz
    Apr 24, 2009

    Ok, those look REALLY good! Also, thank you for the photo compliments. I am taking photo classes and learning new things-it’s fun to experiment. Unfortunately, my class doesn’t teach me how to make my pictures larger on my blog. I still have some learning to do but thank you!

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