-
1
1.
-
2
Place an egg roll skin on a clean surface dusted with a small amount of rice flour.
-
3
Make sure one of the four points is facing you.
-
4
2.
-
5
Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham.
-
6
Place about 2 tablespoons of the pork in the center of the ham.
-
7
Top with a bit of shredded cabbage.
-
8
3.
-
9
Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
-
10
4.
-
11
Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center.
-
12
Continue rolling until the roll is closed and sealed.
-
13
Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying).
-
14
(If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply.
-
15
Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
-
16
5.
-
17
Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
-
18
6.
-
19
Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying.
-
20
Fry them within 24 hours, or freeze them if you like.
-
21
7.
-
22
Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot).
-
23
Place the pot over medium-high heat.
-
24
Test the oil with a little bit of rice flour.
-
25
If the flour bubbles from the heat, the oil is ready.
-
26
8.
-
27
Place just a few egg rolls in pot at a time, making sure the oil level doesn't get close to the top of pot.
-
28
Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes.
-
29
Place on cooling rack and continue cooking the rest of the egg rolls.
-
30
9.
-
31
Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source.
-
32
Cover the fire with a liberal amount of baking soda.
-
33
Never try to put out an oil fire with water-it is no bueno!
-
34
10.
-
35
When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends!
-
36
Serve with Wasabi Mojo.
-
37
In a small bowl, combine all the ingredients.
-
38
Cover and let rest in the refrigerator for at least 30 minutes before serving.
