I was in need of an onion the other day.
I reached out to neighbours.
I have awesome neighbours. they always either have onions (or whatever the hell else I need) or are about to go to the grocery and can procure me onions (or whatever the hell else I need).
this neighbour had onions and cabbages.
I’m not a big cabbage fan, but I took them.
I put a good portion of one in a soup.
I made these egg rolls with another plus part of a bag of those random fishy bits you can find in the freezer at the grocery store.
hot damn I love those bags of fishy bits.
they are really rather good, so I wrote out the recipe.
::warning: this is NOT an instant recipe. it goes together quickly but marinating time IS required so prepare at least 24 hours in advance!!!::
what you need
- 1 cup of random fishy bits
- 2 tbsp rice wine
- 2 tbsp dark soya sauce
- 3 eggs
- 3 cups of shredded cabbage (or finely chopped or whatever – no big chunks)
- 1 bunch of green onion, finely chopped
- 3 tbsp garlic-chili sauce (also know as sambal oelek)
- 1 pkg egg roll wraps (I used Wing’s, which are really quite good, but I think I’ll check out my local Asian grocer’s for a more spring roll type wrap next time)
- veg or some other high smoke point oil for frying
what you do
- toss the fishy bits, rice wine, and soya sauce in some kind of receptacle for marinating.
- marinate for a good 8 hours. more, if you’re patient.
- toss the cabbage and the onion in the chili-garlic sauce.
- strain your marinated fishy bits.
- sautée the fishy bits over med-high heat.
- crack the eggs into the sautéeing fishy bits and stir until the eggs are pretty dry. I understand that that is a very relative statement, but eggs and doneness are relative to feelings about them. I like mine done to the point where they’re indiscernible from packing peanuts, but you do you, k?
- remove pan from heat and let cool.
- working at a 3:1 cabbagey bits to fishy bits ratio, fill your egg roll wrappers.
- roll according to instructions. I’m not going to lie; I rolled according to instructions and mine are more eggvelopes than rolls. I know folks who have this down pat. I am not one of them. take a sip of wine and forgive yourself for eggvelopes and carry on. pat yourself on the back if you’ve achieved rolls.
- heat a heavy frying pan with 1/2 of an inch of oil over med-high heat.
- once the pan is hot, place your egg rolls in 3 or four at a time. do not overcrowd the pan.
- turn your rolls (velopes) when you see the edges beginning to brown.
- remove from pan to a paper towel-laden vesicle and continue with the rest.
I know that some folks tend to want a sauce with egg rolls. we’ve been eating them without a sauce, but I’ll try to come up with something in the not-too-distant future.