THURSDAY, DECEMBER 12, 2024 6 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 6 7 8 9 Source: amazingackee.com Working one at a time, place your egg roll wrapper on a cutting board with the point towards you. Fill the wrapper with about 1/4 cup of filling. *Using a portion scoop is helpful*. Moisten the top edge of the egg roll wrapper Bring the bottom point up to the centre and fold the two side points inward. Roll up the egg roll and set aside while working on the remaining rolls. If using cornstarch, roll the completed rolls in cornstarch and shake off the excess In a heavy bottomed pot, heat oil to 325°F. Even though I have a thermometer I am guilty of using the toothpick trick. I stick a toothpick or wooden skewer into the oil; if bubbles form around it, the oil is ready. Alternately I’ll find some random piece of anything to drop in the oil, usually a piece of a vegetable or tiny piece of dough/bread. If it sizzles immediately and floats, the oil is good to go. Highly unscientific but it works. Fry in batches as necessary, it will take about 2 minutes on each side. Drain and serve with dipping sauce as desired. 3 cups ackee & saltfish – previously prepared and cool 12 egg roll wrappers Water – just a small bowl to moisten the edge of the wrapper Oil for frying Dipping sauce – store-bought or homemade Cornstarch – optional Ackee & Saltfish Egg Rolls
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