Oh, I understand. They really are very different from the regular deep fried rolls. I have seen the rice wrappers they are wrapped in and I guess they are a real trick to work with. As you say, very delicate and easily torn. And they would have to be made the day you wanted them as freezing is out of the question. I will probably just go out to a good Thai restaurant and gorge on them there.

A friend and I took a class in making egg rolls many years ago that we still laugh about. After the class, we got together and made enough egg rolls to last a lifetime. They weren't the best and our kids still talk about it 25 years later. I would like to try these but on a smaller scale.

Eggrolls are one of those things you can put almost anything in the garden in. I grow Napa every year, and always use a couple of heads as the base for a large batch of egg roll stuffing. I make veggie eggrollls and just use whatever else I have (snow peas, pak choy, basil, carrots, onions, beans, diakon radish, hot peppers etc) saute it up with some hoisin and soy sauce, roll-em, fry-em and freeze-em.

I ate the last from 2014 batch last month, and wish I had made more.

You should try making cheeseburger egg rolls.

That sounds good, Franklin. If I just didn't need to deep fry them!!

mandolls said:Eggrolls are one of those things you can put almost anything in the garden in. I grow Napa every year, and always use a couple of heads as the base for a large batch of egg roll stuffing. I make veggie eggrollls and just use whatever else I have (snow peas, pak choy, basil, carrots, onions, beans, diakon radish, hot peppers etc) saute it up with some hoisin and soy sauce, roll-em, fry-em and freeze-em.

I ate the last from 2014 batch last month, and wish I had made more.

Great idea, Geof -- need to add that to my to-do list this summer !!

It does sound tempting so may do it despite the frying. Maybe lightly fried. Some I have gotten in restaurants have been dark brown and smelled of old cooking oil. That was when I have up on them.

I tried baking the egg rolls but they take forever to get the right color and they don't taste as good.

I think you pretty much have to fry them. I do use the oven for heating them up after taking them from the freezer - that works fine.

Ugh to old cooking oil!!

That's the biggest advantage to making stuff yourself...

I didn't see this discussion till after Christmas, but it certainly has some great recipes! When I get back in my house, I'm making that cardamom bread!

For the cardamom lovers, I make these at Christmas, but they're good any time of year. Because oranges are not so tasty in the summer, I zest a few oranges before I eat them in the wintertime, and freeze the zest in a snack size ziplock.

Orange Cardamom Cookies

2 1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 tablespoon ground cardamom
1 teaspoon salt
2 sticks unsalted butter -- (1/2 pound) softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream

Make dough:

Whisk together flour, zest, cardamom, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.

Cut and bake cookies:

Preheat oven to 350°F with rack in middle.

Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.

Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.

Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.

Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.

If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.

Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

Note: I form cookies into balls, and flatten with a glass rather than rolling. If I roll them, I just cut into squares with a fluted cutter.

Forgot to add--I just sprinkle these with sanding sugar, I don't frost them.

My emeril fryer has a unique feature. After tou are done frying you turn a switch and after the oil has cooled it automatically gets filtered into a holding container underneath the fryer which allows you to reuse the oil. It also indicates when to change the oil. I have used oil over 6 times before I had to change it.

Thanks so much for your recipe Celene. I love both the orange and cardamom. What a great combination. Will make some today along with dill onion bread. A dreary day to be brightened by making yummy stuff.

I got my bread baked. Having a piece buttered with a nice fume blanc. I have the cookie dough in the fridge but will wait til tomorrow to go on to the next step (rolling out 1/8" thick). That is surely thin. I can see why the use of parchment. About the only way to handle it. A really pure butter type cookie

Thanks for your receipe, Celene. This sounds like something my family will love! Can't wait to try these.

I think I read somewhere, a long time ago, to clarify oil, put a chunk of potato in the oil while it's cold, then heat the oil. I should look and see if I can find it somewhere. I think I read it in a cookbook.

Edited to add: This is one thing I found online

If a strongly flavored food was fried in the oil, it can be freshened by frying a piece of citrus fruit or pieces of potato in the oil before it is filtered for reuse.
Some oils may be used 3 or 4 times when cleansed and filtered between uses.
When cooking oil is filtered and cleansed, some of the original quantity may be lost, so it may be replenished with new oil if a specific quantity is required for the next use.

Celine these cookies sound fabulous. I love anything with cardamom. There is a little bakery in the cities that makes cardamom buns with sugar and sliced almonds on top. Please add a few of those to my coffin!!!

In a class I took, we learned to use parchment paper to roll cookie dough for all cutouts. We used a piece of plastic wrap for the top layer so it was easier to see what we were doing. We were told the reason for doing this was to keep from adding additional flour to the dough as it is rolled out. Adding too much flour causes tough cookies.

That's a good tip, Karen!
Parchment paper is a wonderful thing to have around!

No kitchen of mine would be without it, Sandy!!