Fun story, when I was pregnant the first time I was nauseous for roughly the first five and a half months. It wasn’t fun. One day I woke up with an intense craving for sopapillas, so I went out for lunch with my mom and future mother in law. I asked the incredibly kind waitress for extra sopapillas and she delivered. I explained that it was the first time food tasted good in months, and she brought me more. When we paid the check, she brought me a to go box filled with even more sopapillas! I burst into tears, because I was so touched, and because pregnancy hormones are fun.
Unless you are from New Mexico, you might not know what a sopapilla is. My spell checker has apparently never heard of them either. Well guys, I’m about to blow your mind. This recipe is insanely easy to make, and sopapillas are so versatile you could eat them for breakfast, lunch, dinner, or dessert. Sopapillas are puffy fried dough. Think funnel cake but not necessarily sweet and puffier. Or a Chalupa shell but again, puffier. The word, sopapilla, roughly translates to “little pillow”, so, puffy. 😉
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup warm water
vegetable oil for frying
Mix the dry ingredients.
Add the oil and water.
Mix with a fork or your hands until the dough is uniform. It should be wet enough to not flake apart, but dry enough to not stick to your hands.
Cover the dough and leave it to set for at least one hour. *In my experience, the longer I leave my dough alone, the better it puffs up when frying. I tend to make my dough in the morning, put it in the fridge, and fry it up for dinner.*
Heat up your oil for frying. The deeper the oil, the puffier the sopapilla, so use a deep fryer, or the deepest frying pan you have.
While the oil is heating, it’s time to roll out your sopapillas. Flour your surface, and grab a small (like 1 inch in diameter) ball of the dough. Roll it in the flour a little bit to make it easier to roll out.
Roll it out nice and thin, about 1/8 of an inch.
When your oil is ready (375°F) fry those puppies up. I find it works best to fry one at a time.
Sopapillas are best eaten immediately, not that you’re going to want to wait. And they really are super versatile! Because they are essentially little pillows of fried dough, they are great for stuffing! So stuff them with eggs, hash browns and bacon for breakfast, or beans, rice and meat for lunch or dinner. Pair them with some vanilla ice cream and cinnamon sugar and you’ve got dessert. Or just drizzle some honey on them.
Mmmmm. I’m still full from dinner last night. We made a quick stir fry and homemade egg rolls to go with it. The stir fry was fine, but those egg rolls! I always eat more of them than I mean to, faster than I mean to. The recipe makes about 16 egg rolls, so for a family of four, that equals a lot of egg rolls.
I adapted this recipe from several other ones that I’ve seen and tried, and that’s the nice thing about egg rolls, they are very adaptable. The following recipe is more of a guideline to get a beginning cook comfortable making them, so feel free to change it up as much as you want to! And let me know in the comments what changes you made so I can try them too!
About 2 1/2 cups of crisp veggies. I use a prepackaged slaw that’s got broccoli, cabbage and carrots in it
One package of egg roll wrappers
1 1/2 lbs ground pork
Vegetable oil for frying
Season your pork with the white pepper, ginger, garlic and salt. I usually start with about a 1/2 teaspoon of each, and then add more while cooking. It is all to taste though, so if you aren’t big on ginger, go easy on it or leave it out altogether. If you like spice, add extra white pepper. You do you.
Cook your pork completely through in a skillet. I cook it at a medium high heat for about 8 minutes. It should smell pretty delicious while cooking, if it doesn’t, maybe add some more seasoning. I usually add a splash of soy sauce towards the end.
When it’s done cooking, let the pork cool while you get your veggies ready.
I take about 2 1/2 cups of my slaw and put it in a big bowl. I season mine lightly with ginger, white pepper and salt. I also add a splash (about a tablespoon) of sesame oil, but sesame oil isn’t for everyone, so feel free to skip it.
Add your pork to your veggies and mix. There is probably going to be a lot of fat from the pork in your pan, don’t add that to your veggie mixture or it’s going to be too wet. I use a slatted spoon to scoop my pork into my veggies. That way I leave most of the fat in the pan.
Crack your egg into a bowl and stir. You’re going to use this to seal your egg rolls.
Take an egg roll wrapper and lay it out like a diamond.
Put a small handful of your mixture in the center of your wrapper. Make sure not to add too much or too little.
Take the side corners of the wrapper and fold them in. Then take the bottom corner and fold it up. It should look like an open envelope.
Spread a little egg on the top corner.
Roll your roll from the bottom up. You want to roll it pretty tight so that it doesn’t fall apart while frying.
You’re going to want to get your oil pretty hot, about 375°. If you don’t have a thermometer, do what I do. I fry mine in a medium frying pan with enough oil to cover half of the egg roll. I heat it at a medium high heat and let it warm for about five minutes. To see if my oil is ready, I take a small strip of egg roll wrapper (I usually have a few left over) and put it in the oil. You want it to get golden brown relatively quickly, like 15 seconds quickly. When your wrapper strips get golden brown right away, you are ready to fry your egg rolls.
I fry mine for about 2-3 minutes. I leave a few in a little longer because my husband likes them more brown than I do.
When you take them out of the oil you are going to want drain them. The first time I made egg rolls I didn’t do this correctly and ended up with little pockets of piping hot oil. Ouch and yuck. Now I do two things; when I take the roll out of the oil, I take it out by the end so that the oil drips out the other end. And I put it on a cookie sheet covered with paper towels, that I prop up on one end. That way the rolls cool at an angle and drain any excess oil.
I love making these with my daughter. Since it’s such a flexible recipe, she can have a little more fun with it and get creative. She helps me with every step except the actual frying.
I hope this recipe works for you as well, let me know in the comments! Now, I think I’ll go have a salad for lunch. I’m still kind of full. 😉