Warm and crispy Chinese style egg roll with glass noodle and vegetable. Used throughout vivre catering
Sold direct to customers as a buffet item on Vivre catering
Used In Following Main Recipes
Batch Production Sizes
- Batch of 2pcs
Recipe costing can be found on google sheet on Shared Drive.
- Leeks 50gr
- Glass Noodle 100gr
- Salad Oil 50gr
- Chopped Garlic 15gr
- Carrot 500gr
- White Cabbage 500kg
- Cooking Wine 35gr
- Sugar 50gr
- Sesame Oil 35gr
- White Pepper 10gr
- Fish Sauce 15gr
- Oyster Sauce 15gr
- Egg 35gr
- Minced Ginger 50gr
- Salt 15gr
- Five Spice Powder 10gr
Preparation – Vivre
- Soak the glass noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.
- Heat your wok over medium-high heat. Add 2 tablespoons oil to the wok, and add the minced garlic and Chopped Ginger. Stir-fry for 15 seconds. Next, add the carrot and the Sliced Onion. Stir-fry for another 15 seconds.
- Turn up the heat to high, and add the cabbages. Toss everything together for 1 minute. Next, add the Glass noodles, Cooking wine, salt, sugar, sesame oil, white pepper and five spice powder, if using. Stir-fry for another minute, mix in the chopped scallions, and transfer to a large bowl. Cool completely
- Place one egg roll wrapper flat with a corner toward you, so it looks like a diamond shape.
- Measure a spoonful of filling (55g), placing it near the corner closest to you.
- Fold the corner closest to you over the filling, and press the wrapper in so it hugs the filling.
- Fold the two opposite corners inwards so it looks like an envelope.
- Brush some egg wash on the opposite corner,
- Fold the egg roll forward, ensuring the roll stays tucked tightly. The egg wash should keep the egg roll together.
- In a small pot, heat your frying oil to 325 degrees F/160 degrees C.
- Carefully place a couple egg rolls at a time into the oil. Fry for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly. Once the egg rolls are done, place them on a wire rack to let them drain and cool slightly.
- Chilled – 1 day
- Freezer – 3 Month (unfried)