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Post by Alpo on Mar 20, 2017 14:53:53 GMT -6
I call it the EGG ROLL SAMMICH.
Get two frozen egg rolls (I buy mine at Sams. Twenty for 8 and a half bucks. Beats the hell out of a buck and a half each at the Chinese restaurant). Nuke 'em. Leave them in the wrapper while you nuke them. Do not vent in any manner. This guarantees the egg roll wrapper will be soft.
Get you a six-inch hoagoe roll (get these at Sams too. Fresh-baked several times a day. I prefer the whole wheat, but white's okay). Split it, then scoop a trough in the middle of the larger piece (don't know about y'all, but when I split 'em one "half" is always bigger). About an inch anda half wide, half inch deep. The length of the egg roll.
The removed bread is not wasted. You eat it while finishing the sammich.
Remove one egg roll from the packaging and drop it in the trough. Remove the second egg roll and slice it open. This is where the genius of keeping the egg roll wrapper soft comes to play. Easy to cut, instead of breaking up and making a mess, like a crispy one would.
Scoop out the innards - the cabbage, carrots, onion, pork, spices, what have you - and cover all the rest of the bottom piece of bread with that.
Eat the now-empty egg roll wrapper - it's good for you.
Chinese condiments (if you like them) are put on now. Thick is better than runny. Soy sauce will soak through the bread and make a mess. Duck sauce, hot mustard, or sweet chili sauce will stay on the food.
There you have it.
Be cafeful for the first couple of bites. That "still whole" roll in the middle is gonna be "burn the roof of your mouth" hot.
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Post by shooteruk on Mar 20, 2017 16:35:49 GMT -6
Only one question, whats an egg roll?
My invention is a honey sanwich. You need bread... and honey. Nothing else not even butter. Quick, easy and the business.
So, egg roll? Obviously Chinese, which I eat about once a month...... but no egg rolls... They have spring rolls, sort of crunchy with stuff inside.
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Post by piney on Mar 20, 2017 16:42:24 GMT -6
I would totally try it, but I bought an air fryer and love crispy eggrolls without extra deep-frying grease (I make my own eggrolls and springrolls too). I have had egg foo yung sandwiches with leftover restaurant egg foo yung and gravy, which is fantastic, a reason to go get takeout and save it for sandwiches. Yum.
A springroll just has a different wrapper and a few different things inside.
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Post by Alpo on Mar 20, 2017 19:54:43 GMT -6
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