Just yesterday I went to this nice little asia supermarket I love to shop at.
Even if I don´t buy anything, I enjoy looking at all that extraordinary food they have.
Some things they have are sooooo weird and strange at the same time.
This egg is made by preserving a duck or chicken egg in a mixture of clay, ash, lime, salt and rice hulls for several weeks or month.
The stangest thing ever. But this nice little asia supermarket also have food which is not that unusual. So I decided to go for the Thai asparagus, soybean sprouts and some egg roll sheets and not for the hundred year egg.:-)
Asparagus Egg Rolls
(makes 7 servings)
1 lb ground beef
2 cup soy sprouts
1 cup sliced mini Thai asparagus
1 cup sliced mushrooms
1 small chopped onion
2 gloves garlic, finely chopped
14 frozen (thawed) egg roll skins
3 tbs oil (for frying)
Oil for deep frying
1 egg, beaten
salt, pepper, chili and ginger for taste
- Thaw frozen egg roll sheets
- In a medium pan fry onions and garlic with 3 tbs oil, golden brown add ground beef and cook until well done
- Stir in remaining ingredients, except egg roll sheets and cook for another 2-3 minutes, stirring occasionally
- Season with the spices
- Cover thawed Springroll sheets with plastic wrap, than with damp towel, to keep them from drying out
- In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F
- Place 2 egg roll sheet on cutting board, with 1 corner facing you
- Place about 2 tbs beef-vegetable mixture slightly below center of egg roll skin
I used 2 egg roll skins, to make the egg rolls more stable and prevent the filling from leaking. With 2 sheets the egg rolls get even more crunchy.
- Fold corner of egg roll skin closest to filling over filling, tucking point under
- Fold in and overlap left and right corners
- Brush remaining corner with beaten egg, roll egg roll toward remaining corner and press to fix
- Go on with the remaining egg roll skins and cover the finished egg rolls with a damp towel to prevent them from drying out
- Fry egg rolls, in hot oil for about 4 to 6 minutes, turning once, until golden brown
- Drain on paper towels, and serve with sweet and sour sauce