Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, california farm fresh egg rolls from scratch. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

California Farm Fresh Egg Rolls from Scratch is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. California Farm Fresh Egg Rolls from Scratch is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have california farm fresh egg rolls from scratch using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make California Farm Fresh Egg Rolls from Scratch:

1. Take To make Egg wrappers
2. Make ready 2 fresh farm eggs
3. Make ready 100 grams all purpose flour
4. Make ready 25 grams cornstarch
5. Make ready Teaspoon sesame oil to prep cast iron pan
6. Take To make Egg roll filling
7. Make ready 150 grams tofu, chicken, ham, pork, fish, your choice, slivered
8. Make ready 75 grams bamboo shoot or eggplant
9. Prepare 75 gram slivered carrot
10. Prepare 100 grams bean sprouts
11. Take 75 grams shallots or mild red onion, or leeks
12. Get 75 grams cabbage, or bok choy, or garden greens
13. Take 1 egg omelette, slivered
14. Get Tablespoon sesame oil
15. Make ready Tablespoon soy sauce with tsp palm sugar
16. Prepare Teaspoon red pepper
17. Get Teaspoon pressed garlic, teaspoon slivered fresh ginger
18. Get To grow Bean sprouts on the kitchen counter
19. Take Tablespoon dry mung beans
20. Get 1 and a half liter of cold water

Steps to make California Farm Fresh Egg Rolls from Scratch:

1. Beat eggs, add flour, cornstarch and salt. Keep stirring, add water till thin as milk and no more lumps.
2. Let stand ten minutes, heat 9 inch cast iron frying pan on low. Add drop of oil. Pour half a cup of mixture or less, swirl till bottom is covered. Fry five minutes.Do not flip over. Makes six wrappers, dinner plate size.
3. Feel center of egg wrapper, center must feel dry, edges should curl. Ready. Lift onto plate. Let cool.
4. Sliver all ingredients uniformly, no longer than 4 inches, left to right: beansprouts, green pepper, red onion, carrot, nappa cabbage, bamboo shoots, ginger root.
5. Stir fry all ingredients in wok, with oil, soy sauce, spices till onions are glazed
6. Let filling cool. Add slivered omelet and slivered precooked chicken.
7. Put two heaping tablespoons of filling in center, - fold sides like closing doors.
8. Fold top and bottom and rub some cornstarch or beaten egg white on wrapper to stick, once sealed, lay down with folds down
9. Heat peanut oil in wok to 350 degrees Fahrenheit, 177 celcius, submerge one egg roll with folds down on spatula, keep spatula under eggroll in hot oil till eggroll floats. Fry till golden and crisp. About five minutes at medium heat. Serve, enjoy!
10. Sprouting beans!
11. Only one tablespoon of mung beans in 1.5 liter jar cold water, perforated top, wait till beans have doubled in size, about two days. Hulls will have separated, rinse well, discard hulls, drain. Rinse and drain daily. Keep jar on counter away from sunlight, perforated top on to keep clean.
12. After six or seven days, harvest, rinse. Makes 100 grams.

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