What are the egg?

Almost every national cuisine has some kind of wrap. The French have pancakes, the Spaniards have Empanadas, Mexico has Burritos and China has egg roles. In fact, the egg rollers are seen in one or another form, almost in every diversity of Asian food. The "egg" comes from the fact that the sheet of the dough can first be shaken by egg washing. Egg rollers are usually made of wheat -based dough, while their cousins, spring rolls, are often made of rice flour. Canton food is more often fried, as well as eggs. Egg roles are often served with a combined dinner in Chinese restaurants and large of them make a good lunch along with a bowl of soups.

Every Chinese restaurant has its own egg recipes. Some focus more on the vegetables. Some restaurants serve a spicy version. Recipes and techniques are widely available online for chefs who feel adventurous.

Standard recipe for egg rollers calls on cabbage Napa, water chestnuts, onion, beans and sliced ​​pork or small shrimp. First, fried ingredients are added and spices and sauce are added. The filling is then a little exhausted and left to cool.

The cook then breaks the eggs of the eggs and fills them with chilled ingredients. Egg rollers can be packed in different ways, but the most common way is to place a large tablespoon of filling to a short end wrap and then overturn them, tuck it into the ends and seal with the seam with a "glue" from corn starch and water. Rolls are then fried.

Although somewhat difficult to work, many chefs say that eggs are worth effort. Domestic species, they say, are much better than those in the restaurant and certainly better than anything from the box.