Ginger Beef Egg Rolls

Method

Beef

1. Combine all dry ingredients together, and slowly add cold water to create a batter.
2. Add thinly sliced striploin to batter to coat evenly.
3. Deep fry coated beef strips in shallow canola oil at 350 degrees F until crispy. Drain and set aside in a large bowl.
4. In a medium sized pot, whisk together sauce ingredients and bring to a low boil. In a separate container, whisk together 1 Tbsp of cornstarch and 2 Tbsp cold water until cornstarch has dissolved. Whisk into sauce and bring to a boil. Whisk until thickened. (If too thick, add a bit of water, if not thick enough, create more slurry, using 1 tsp of cornstarch at a time with 1 Tbsp of water.)
5. Remove from heat and toss crispy beef in sauce until evenly coated. Set aside.

Mix

1. In a large frying pan over medium high heat, add 1 Tbsp of canola oil. Once hot, add garlic and ginger and sautee for 1 minute.
2. Add all vegetables and saute until all vegetables are softened but still have a slight bite to them. Transfer to a bowl and set aside.

Assembly

1. Whisk 1 egg until no streaks remain. This will be to seal the egg wrappers.
2. Lay one egg wrapper down so bottom corner is facing you.
3. In the centre, spoon 2-3 pieces of crispy beef and then a small scoop of vegetable mixture on top.
4. Lightly brush egg along all edges of egg roll wrapper.
5. To fold: bring East and West corners to the centre, covering the filling. Bring the south corner up and over the filling, and continue to roll upwards, tucking in any loose edges until it reaches the north point. Set aside and repeat with remaining filling.

Frying

1. Using the same oil used for frying the beef, heat the oil back up to 350 degrees F. Carefully place the filled/sealed egg rolls in the hot oil. Fry for about 7-8 minutes until golden brown and crispy.
2. Pull from hot oil, and drain on paper towel.
3. Although the rolls don’t really need a sauce, can be served with plum sauce