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Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Updated Jan. 16, 2024
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Rehydrate the noodles per package directions. Transfer to a fine-mesh sieve and rinse with cold water to stop the cooking. Set aside to drain while the filling is prepared. Cut the noodles into 1-inch-long pieces by placing them in a clump on a work surface, then make 4 to 5 vertical cuts and 1 to 2 horizontal cuts.
Cook the filling: Meanwhile, in a large pan or wok, heat the oil over medium-high. Add the pork and cook, stirring constantly and breaking up the meat, until just cooked through, about 5 minutes. Reduce heat to medium, stir in the garlic and ginger; cook until fragrant, about 30 seconds. Add the carrots, cabbage, soy sauce, oyster sauce, sugar, salt (about 1 teaspoon) and pepper (about 1 teaspoon). Cook, stirring frequently, until the carrot and cabbage start to soften and wilt, about 3 minutes. Turn off the heat and stir the noodles, sesame oil and scallion into the mixture, adjusting seasoning if needed. Cool for 10 minutes.
Roll the egg rolls: Line a large sheet pan with parchment. Place a wire rack on a second sheet pan. Prepare a small bowl of water and have damp paper towels on hand to clean your hands as you roll. Peel off 1 wrapper and place it on a plate or on a clean board so that it appears as a diamond shape. Keep the rest of the wrappers covered with a clean, damp kitchen cloth or a couple of damp paper towels so they don’t dry out.
Place ¼ cup of filling on the wrapper, about 3 inches above the bottom corner. Shape the filling into a horizontal log: Lift the bottom corner over the filling and cover it, making sure it’s as airtight as possible. Tightly fold in the left and right sides like an envelope, tucking in the corners. Tightly roll the log away from you, stopping about 2 inches from the top. Brush the top triangle with the egg wash and roll to tightly seal.
Place the egg roll on the parchment-lined sheet pan, drape a damp kitchen towel or paper towel over it and continue rolling until all of the filling is gone. Halfway through the rolling process, in a deep, heavy-bottomed pot, add oil until it’s 1½ inches deep. Heat over medium until the temperature reaches 370 degrees.
Working in batches to avoid overcrowding, fry about 4 egg rolls at a time, turning them a few times with tongs, until golden brown, 3 to 5 minutes. (Be mindful that the egg rolls will continue cooking and darken once removed from the oil.) Transfer to the wire rack. Continue with the remaining egg rolls, adjusting the heat as needed to maintain the temperature. Allow to cool for at least 5 minutes and serve with dipping sauces, if desired.
Think the 10 minute prep time is a tad too optimistic
Confused by the two cups grams for shredded carrots and cabbage Also, an egg roll wrapping video tutorial would be welcome!
Way more ingredients than I ever use. A bag of slaw mix, the browned meat and a chopped sleeve of green onions, plus basic seasoning (salt and pepper, maybe some Chinese 5 spice). That’s it. Still a family favorite and one of the easiest recipes ever.
I tend to use a finger and paint the edges of the egg roll wrapper with the egg and water mixture, before adding the filling. It helps to completely seal all edges which should prevent any oil from leaking into the mixture when frying.
Both my Filipino mother in law and my friend from Indonesia always used peanut oil for frying egg rolls. Has a higher smoke point
I was hankering for "egg roll in a bowl" -- the comfortable flavor of egg roll with a little less effort. Simple substitutions that didn't detract: ground turkey for pork, sliced shallot for scallion, no noodles. Served over rice with peanuts and crispy fried onion as garnish and texture. The flavors were spot on. And I love that this relies on pantry basics.
Referring to the carrots and cabbage: what does “2 cups grams” mean?
Can this be made in an air fryer and not use all that oil?
Can these egg rolls be reheated successfully in an air fryer? I would like to make them at home and take them to the grandchildren’s school. Thank you
I tend to use a finger and paint the edges of the egg roll wrapper with the egg and water mixture, before adding the filling. It helps to completely seal all edges which should prevent any oil from leaking into the mixture when frying.
Made exactly as described and they were amazing! I wouldn’t change a thing.
Both my Filipino mother in law and my friend from Indonesia always used peanut oil for frying egg rolls. Has a higher smoke point
Way more ingredients than I ever use. A bag of slaw mix, the browned meat and a chopped sleeve of green onions, plus basic seasoning (salt and pepper, maybe some Chinese 5 spice). That’s it. Still a family favorite and one of the easiest recipes ever.
I wonder if this could be made GF with using rice paper and pan frying?
Yes, I've done that myself for spring rolls but typically leave out the meat. You might also look up a Lumpia recipe. That'd be right up your alley.
Confused by the two cups grams for shredded carrots and cabbage Also, an egg roll wrapping video tutorial would be welcome!
Think the 10 minute prep time is a tad too optimistic
I'd guess prep and cook times were switched.
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