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Egg Foo Yong with Hash Brown Firecrackers
April 1, 2011
1 Min Read
1(37.5 oz.) carton prepared hashbrowns
3 cups sliced fresh green onions
2 oz. minced fresh ginger, divided
72 egg roll wrappers
2 lbs. fresh green bell pepper, ¼" × 2" julienne
2 lbs. fresh red bell pepper, ¼" × 2" julienne
4 cups bean sprouts
vegetable oil, as needed, for deep frying
9 eggs, beaten
4½ cups prepared teriyaki glaze or stir-fry sauce
Refresh hash browns according to package directions.
In a large bowl, mix hash browns, onions, and half of the ginger until thoroughly combined.
Using one at a time, lay egg roll wrapper flat on work surface. Place 4 Tbsps. hash brown mixture in the center and roll. Pinch ends together; hold in refrigerator or freezer.
In a large bowl, mix peppers and sprouts with remaining ginger.
In a large sauté pan over medium-high heat, cook vegetable mixture 5 minutes or until tender. Cool and hold for service.
Per order: Deep-fry 2 egg rolls in 360°F vegetable oil until golden brown. Drain on paper towels; hold hot.
In a well-oiled omelet pan over medium heat, place ¼ cup vegetable mixture; sauté until heated. Add 4 oz. egg; cook 2 minutes or until mixture is set. Place egg on plate with 2 egg rolls; drizzle with 2 Tbsps. teriyaki sauce. Serve.
Photo and recipe: Basic American Foods
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