Trader Vic's Egg Rolls


Trader Vic's Restaurant Recipe

2 tablespoons vegetable oil
4 ounces ham, julienne cut (about 1/2 cup)
4 ounces cooked chicken breast, shredded (about 1 cup)
4 cups bean sprouts (1 pound)
12 snow peas, julienne cut
3 green onions, white and pale green parts only, julienne cut
1/2 cup bamboo shoots, julienne cut
1 (8 oz.) can whole water chestnuts, peeled and julienned
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
8 egg roll wrappers
2 large egg yolks, beaten
1 1/2 cups Chinese Batter
vegetable oil, for frying
Savory dipping Sauce, for serving
Trader Vic's Chinese Hot Mustard Sauce, for serving

To make the filling, heat the oil in a large saute pan over high heat. Add the ham and chicken and cook, stirring, until heated through, about 3 minutes. Add the bean sprouts, snow peas, green onions, bamboo shoots, and water chestnuts and cook until the bean sprouts begin to look translucent, about 2 minutes. Add the soy sauce, sesame oil, salt, and pepper and heat through. Taste and adjust the seasoning. Transfer the mixture to a colander over a large bowl to drain and cool.

To assemble the egg rolls, spread an egg roll wrapper on a clean dry surface. Spoon 3/4 to 1 cup of filling onto the bottom third of the wrapper. Roll tightly, folding the sides in to encase the filling.

Spread about 1 teaspoon of the beaten egg yolks on the inside flap of the final exposed edge of the wrapper and press in place to seal. Make sure that the egg roll is compact and tightly sealed, or it will open up during frying. Transfer to a parchment lined baking sheet and repeat with the remaining wrappers and filling.

To deep fry the rolls, heat 3 inches of oil to 375 degrees in a deep, heavy pan over medium high heat. Dip the egg rolls into the batter and allow any excess to drip off. Carefully lower the egg rolls into the hot oil and cook, turning once, until they are golden, about 5 minutes. Using a slotted spoon, remove the rolls from the oil and drain on a wire rack set over paper towels.

To serve, slice each egg roll into four pieces, using a serrated knife and cutting with a light sawing motion. Arrangre on a warmed platter. Serve immediately with dishes of dipping sauce and hot mustard.

Chinese Batter:
2 cups all purpose flour
1 cup cornstarch
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 to 2 cups water
2 tablespoons vegetable oil

In a large bowl, combine the flour, cornstarch, baking powder, and salt. Whisk in 1 cup of the water to make a thick, smooth paste. Slowly add the remaining water, whisking constantly, until the batter is the consistency of heavy cream (you may not need all 2 cups of the water). Stir in the oil. Use immediately.

Savory Dipping Sauce:
2 tablespoons vegetable oil
1/2 small yellow onion, minced
2 cloves garlic, minced
1/4 green bell pepper, minced
1 tablespoon grted fresh ginger
1 tablespoon sugar
2 teaspoon dry mustard powder
2 teaspoon chile powder, or more to taste
1/2 teaspoon freshly ground black pepper
1 (3 oz.) can tomato paste
1 cup water
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
3 tablespoons soy sauce

In a small saute pan heat the oil over medium high heat. Add the onioon and saute until translucent, about 3 minutes. Add the garlic, bell pepper, and ginger and saute until tender, about 3 minutes. Sprinkle in the sugar, mustard powder, chile powder, and pepper and cook, stirring frequently, until fragrant, about 2 minutes. Add the tomato paste, water, vinegar, Worcestershire sauce, and soy sauce. Cook, stirring frequently, until the mixture comes to a boil. Lower the heat and simmer until the sauce has thickened, about 3 minutes. Allow to cool. Refrigerate, covered, for up to 2 weeks. Makes 2 cups.

Trader Vic's Chinese Hot Mustard Sauce:
1/4 cup Chinese mustard powder
1/4 cup rice wine vinegar
1 tablespoon water
1 teaspoon dark sesame oil
1/2 lime, juiced
1 tablespoon honey
1 tablespoon grated ginger
3/4 cup peanut oil

Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.

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