Egg? Rolls

For the better part of two decades we have enjoyed a food referred to as ‘egg rolls’. We get them as a side when we buy a oriental dinner. Comes with the take out just like the fortune cookie.

Turns out that what they call ‘egg roll’ is actually just a deep fried cabbage roll. We have discovered that you can make your own without too much effort.

All it takes is cabbage, spices, some canola oil, a large frying pan and soft flour tortillas.

Start by cutting the cabbage in half through the core stalk. Then cut the cabbage off the stalk a bit at at time until you have a pile of shredded cabbage.

Pour a little oil into the large frying pan and bring up to temperature on low heat. Drop the shredded cabbage into the pan. Fill it all the way to the top and more. It will look like a lost cause but the cabbage cooks down considerably. Put a lid on the pan while it is cooking.

Add salt and pepper. Maybe some chili powder, cumin, sage, paprika, onion powder, garlic powder, curry powder and anything else you think might make it taste better. Or just do the salt and pepper. Once cooked the cabbage taste pretty well overpowers all other seasoning anyway.

Let the cabbage cook for about ten minutes or so, then turn it. Use a spatula to bring the oil soaked cooked cabbage up to the top and let the uncooked cabbage contact the hot frying pans surface. It should take about twenty minutes or less to cook the cabbage. Do not let it scorch or burn. Let is simmer on low or medium heat. When the cabbage is no longer crunchy, it is done.

After the cabbage is cooked transfer it to a convenient container and let it cool. It is easier to make these rolls with cabbage that is cool.

Clean the frying pan and add fresh cannola oil to the pan to a depth of about 1/8 inch or less. Let the oil heat with the burner adjusted to medium heat. While the oil is heating, take a tortilla round and load about three tablespoonfuls of cooked cabbage onto the tortilla. Bring up one edge of the tortilla to capture the cabbage and roll it as you might a cigar or cigarette. Push in the ends of the tortilla to keep the cabbage from falling out. Insert a tooth pick to keep the roll from unrolling. Place the roll into the pan of hot oil.

If the oil is hot enough the roll will bubble in the oil and start to cook. Watch it carefully. We are looking for a golden or dark golden brown, not charcoal black. If it burns to black, throw it out and start over.

Carefully turn the roll so that it can cook fairly evenly all the way around. Once it is a golden brown, remove it from the pan and let it cool on a plate.

If you have a deep fat fryer, use it. We have a deep fat fryer too but we prefer to cook this in a pan with a thin layer of oil because we do not want to use all the oil needed by the deep fryer.

One 10 inch tortilla makes a ten inch long roll. That is about twice the length of what we get at the take out so we cut it in half. If you do cut it in half, wait until it is fully cool or the cabbage might fall out.

A hot cabbage roll seems to taste better than a cold one. You can reheat it in a microwave. Just set the microwave on high and timer for 30 seconds. If that does not get it hot enough, do it again for another 30 seconds.

Or you can go to the oriental take out and buy them ready made. The last time I checked they were asking a buck each for ‘egg rolls’. If you need more than a couple, you could save some coin by making them yourself.

Explore posts in the same categories: Cooking

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