Appetizers » The Emperor's Spicy Egg Roll
Print RecipeIngredients
- 1 cup beansprouts
- 2 stalks celery, chopped
- ½ head cabbage, shredded (about 2 cups)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup chopped habanero peppers
- ½ cup chopped long green chiles or serrano peppers
- ½ cup chopped jalapeño peppers
- 3 tbsp dried Szechuan peppers, chopped
- 2-4 tbsp hot sauce of choice (optional)
- 1 egg + 1 cup water, beaten
- 8 wonton or egg roll skins (6" - 7" squares)
- 8-10 cups canola oil for frying
Suggested Garnishes
- hot sauce of choice
- sriracha chili sauce
- Chinese hot mustard
- edible gold leaf or dust
How-to
- Slowly heat oil in a large, heavy-bottomed stock pot to 400º
- In a large mixing bowl, toss together bean sprouts, hot peppers, celery, carrots and cabbage. Mix in 2-4 tbsp of your favorite hot sauce (if brave -- or crazy!)
- Lay wonton skin/eggroll wrapper on work surface like a diamond with the points facing North, East, South and West. With a pastry brush or with your finger, wet the Northern corner of the wrapper with the egg wash
- Place about ½ cup of filling on skin in the center in a rectangular fashion from East to West. Fold the Southern corner of the wrapper up and over the filling. Fold the East and West corners over the ends of the filling. Continue to roll up towards the Northern point. Press the wrapper to seal the seams. Repeat with remaining filling and wrappers
- Drop into heated oil (a couple at a time -- do not crowd the pot) and fry about 5 minutes, or until golden-brown
- Remove to a paper towel-lined plate to absorb excess oil
- Serve immediately with hot sauces or garnishes of choice (sprinkle with suggested gold dust to "guild the lilly!")
David Yee
David Yee's beginnings at China Blossom came about as a young boy, running through his father's restaurant "causing a ruckus" (according to long-standing, loyal customers). When exploring career options, David felt that he had found a better path in corporate finance, only to discover that the daily corporate grind was not fulfilling. Compelled to re-enter the restaurant industry and help take over his father's restaurant, David now hold the position of General Manager at China Blossom. He appreciates being in a position where he is around people in an atmosphere of excellent food and drink.
David Yee of China Blossom has taken the egg roll to the fires of hell and back by introducing four spicy peppers to traditional ingredients. Bean sprouts, shredded cabbage, carrots and celery merely serve as a wimpy buffer for habanero, long green chiles or serrano peppers, jalapeño, & szechuan peppers in this decidedly dangerous delicasy. Before you go crying to mom, don't forget to drench the mixture in your favorite hot sauce (David uses Naga Viper chili sauce -- Naga Viper has been deemed the hottest pepper currently on the planet!). David rolls the ingredients in classic wonton skins and deep fries them until golden. Such an innocent snack -- the egg roll. Don't say we didn't warn you.
David Yee
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