MINI EGG ROLLS RECIPES

Steps:

• Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste. 
• Divide wrappers into half, so you can make mini egg rolls. Set each wrapper at such an angle that the points of the wrapper face north, south, east and west. Set a bit of filling in bottom third of wrapper. Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly. Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk. Roll the egg roll up to secure tightly. The egg yolk will seal the wrapper to itself. 
• Can be frozen for up to a week. Deep fry straight from freezer; otherwise partially thaw before frying. 
• To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes. Drain immediately on double thickness of paper towels. Once drained, set on a rack so bottom does not get soggy.

Steps:

• Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.
• Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.
• Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don't allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.