Cooking with Kids: Eggroll Recipe
Looking for a quick and delicious appetizer? Take a piece of the Farmhouse Restaurant into your home, and make this yummy eggroll recipe! You can view this St. Patrick’s Day-inspired recipe on March’s “Cooking with Kids” Episode 2: How to Make Eggrolls.
How to make eggrolls
Do You Know Where Eggrolls were First Created?
After doing some research, we discovered some interesting facts about this delicious snack that maybe you weren’t aware of. According to “Chop Suey: A Cultural History of Chinese Food in the United States,” eggrolls were first created in New York in the 1930’s!
Are There Eggs in Eggrolls?
When you think of egg rolls, maybe you’re thinking of the literal form of rolling eggs. The egg is actually an ingredient in the outer layer of the food, however, eggs are not usually used in the filling, and not always used in every recipe.
So Why the Name “Eggroll”?
After reading several articles, we found that one phrase kept popping up: “Dan Gun“. Dan Gun is a literal eggroll. This is comparable to an American omelet that we are familiar with. Only, this omelet would be stuffed with meat or veggies and sliced.
Growing up, my mom would use finely chopped carrots and chicken in her eggroll recipe. They were deep fried and then dipped in a sweet and sour sauce. Honestly drool-worthy!
Diving deeper into this dish I discovered that the ways to prepare it are limitless. People use various meats and veggies in their eggroll recipe’s. Creating so many different flavors.
Okay, now I’m hungry! I hope you enjoy this Irish twist on the famous dish!
Eggrolls
Ingredients
- 1 cup Shredded Swiss
- 3/4 cup Sauerkraut Drained
- 1 1/2 cup Cooked Corned Beef Diced
- 10 Eggroll Skins
- Cornstarch As needed
- Water As needed
- Oil For Frying
- Thousand Island Dressing
Instructions
-
Combine cheese, sauerkraut and corned beef in a bowl.
Lay out egg roll skins and place 2oz of mixture in the middle of each skin.
Wrap the sides of the skin around the mixture then roll forwards starting at the bottom.
Seal closed with water, and lightly dust with cornstarch.
Fry in oil @350 degrees for 4 mins.
Let cool, then cut in half and serve with Thousand island dressing
