Many moons ago my favorite dinner in the world was fried rice. My mom used to make it with ham and vegetables, and it was fantastic; however, my favorite part of the whole meal was the eggrolls.
We didn’t eat eggrolls often, but we always had them with fried rice and my favorite thing to do was first eat the inside filling of the eggroll (taking care to not break the fried eggroll wrapper), then refill it with the fried rice. It was carbs on carbs on carbs, and so incredibly tasty. This was my way of eating fried rice and eggrolls until I was well into my 20s!
These days we don’t have eggrolls often, either, but when we do I just go ahead and do the work of stuffing them with fried rice in the first place. The savory umami rice fits perfectly into the fried little roll, and they are perfect served by themselves, as an appetizer, or with a steaming bowl of egg drop soup.
Most of us are always looking for ways to repurpose leftovers, and this is one of my favorite ways to make the most out of day-old rice. The freshly cooked version just won’t do, but it magically transforms when you fry it with a few Asian staples and veggies! All together this is the perfect combination for delicious fried rice and eggrolls in one.
FRIED RICE STUFFED EGGROLLS
Makes 12 small eggrolls
- 1 tablespoon cooking oil of choice
- 2 tablespoons minced green onion
- 1 teaspoon minced fresh ginger
- 2 cups cooked Riceland Extra Long Grain Rice
- 1/2 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 1 tablespoon low sodium soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon sesame oil
- 12 eggroll wrappers
- Riceland Rice Bran Oil for cooking
- Heat a deep saucepan with 2 inches of Riceland Rice Bran oil over medium low heat.
- In a shallow large skillet or wok heat the oil over medium high heat.
- Add the green onions and ginger and stir quickly with a wooden or metal spoon to sauté.
- Add the rice and continue to stir.
- Add the peas and carrots and stir to combine; this step is really only to reheat the vegetables and combine them in the rice.
- Create a small hold in the rice mixture and add the eggs.
- Quickly scramble the eggs in the rice and, when cooked, stir throughout the rice mixture.
- While the eggs are cooking quickly combine the soy sauce, fish sauce, rice wine vinegar and sesame oil.
- Pour the mixture into the rice and stir to combine.
- Remove from the heat.
- Working one eggroll at a time, place a wrapper in the center of a cutting board.
- Spoon about 2-3 tablespoons of the rice mixture into the center of the eggroll wrapper.
- Dip one finger in water and wet the edges of the eggroll wrapper.
- Fold two of the opposite corners in toward the middle until almost touching.
- Take one of the remaining corners and fold it over the rice mixture and the two folded corners.
- Begin to tightly roll toward the final corner, making sure to keep all of the rice in the eggroll.
- Press the last corner into the outside of the eggroll.
- Repeat until all of the eggrolls have been rolled.
- Fry, 3-4 at a time, until golden brown.
- Remove to a plate lined with a paper towel and repeat until all of the eggrolls have been cooked.
Serve hot or warm.
Post by The Women Bloggers member Heather Disarro of HeathersDish.com.