Egg Rolls

This dish with Fried Rice is all of my kids favorite dish. I had my daughter and her friend help me make these. I had them chop and slice and julienne. Then I put in the food processor to make it more uniform in size. The friend after chopping and slicing said “why did you make me slice all this stuff if you were just going to put it in there”? It really works best if you do slice everything by hand to get small julienne.

*For best results cook each ingredient separately, saute and set in one large bowl starting with meat, it is best to cook the shrimp separately since it cooks quickly. Do not brown meats, cook until not raw. Onions, chestnuts, bamboo shoots and fungus can be cooked together. All vegetables should be crisp do not overcook. Toss all these ingredients in large bowl. These can be prepared the day ahead.

Have a small cup of water available for sealing edges. Refer to above diagram.
Lay in front of you with one point toward you like a diamond. Put 1/4 cup of mix in center. Pull closest corner over filling, tuck and roll once. Fold side corner over center, tuck in loose edges, seal edges. Wet last corner with water tucking and rolling all loose edges in sealing with water. Be careful to not use too much tension or the wrapper will tear. There is a fine balance between tightly rolled and too tightly rolled it just takes practice. Some tears can be patched with some water and pinching. Repeat until all filling and wrappers are gone. Can be refrigerated and set aside until just before served. (adjust your filling amount to what works best to fill the roll without tearing it)

Cooking

Heat oil in deep fry pan 2-3 inches of oil is best. With oil med high. Test for temperature by placing a small piece of wrapper in oil it should rise to the surface within 2 seconds. If faster it is too hot, if slower it is not hot enough. Oil will cool as you add egg rolls so it is OK if it is a bit too hot to begin with. Place rolls in oil gently, one at a time. As each becomes golden brown turn. Place on paper towel to drain oil, move to baking dish and keep warm in 170 degree oven until ready to serve, if you can wait that long.

Caution filling will be hot. Be cautious of splattering oil while cooking.

These will not be as tightly rolled as the ones you buy but they are much better.

Serve with hot mustard, sweet and sour sauce, wonton dipping sauce. All can be bought pre-made at most grocery store.

Ingredients
  • 1 package egg roll wrappers
  • 1 clove garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon dry sherry
  • 2 tablespoon premium soy sauce
  • 1 table spoon cornstarch
  • 1 tablespoon olive oil
  • 3-5 drops sesame oil
  • 1 ½ cup raw chicken chopped fine not ground
  • 1 cup raw pork chopped fine not ground
  • 1 cup raw shrimp chopped fine (this will look grey when you buy it, you will need to shell and devien them)
  • ½ head cabbage very finely sliced
  • 1 bunch green onions sliced
  • 1 can water chestnuts julienne
  • 1 large carrot julienne
  • 1 can bamboo shoots julienne
  • 1-2 tablespoon black fungus softened in water and thinly sliced or chopped (Bought dry at Asian store)
  • ½ pound fresh bean sprouts cut in half
  • 2 eggs beaten cooked in thin pancake, do not brown, once cooked roll and make thin slices and chop about 1 inch strips
  • Oil for frying
Instructions
  1. Cook each ingredient separately, saute and set in one large bowl
  2. Start with meat, it is best to cook the shrimp separately since it cooks quickly. Do not brown meats, cook until not raw.
  3. All vegetables should be crisp do not overcook.
  4. Onions, chestnuts, bamboo shoots and fungus can be cooked together.
  5. Toss all these ingredients in large bowl. These can be prepared the day ahead.
  6. Rolling
  7. Have a small cup of water available for sealing edges.
  8. Lay egg roll wrap in front of you with one point toward you like a diamond.
  9. Put ¼ cup of mix near center spread out slightly in a line.
  10. Pull closest corner over filling, tuck and roll once.
  11. Fold side corner over center, tuck in loose edges, seal edges with water.
  12. Wet last corner with water tucking and rolling all loose edges sealing with water.
  13. Be careful to not use too much tension or the wrapper will tear.
  14. There is a fine balance between tightly rolled and too tightly rolled it just takes practice.
  15. Some tears can be patched with some water and pinching.
  16. Repeat until all filling and wrappers are used.
  17. Can be refrigerated and set aside until just before served.
  18. Cooking
  19. Heat oil in deep fry pan on medium high heat. 2-3 inches of oil is best..Oil will cool as you add egg rolls so it is OK if it is a bit too hot to begin with.
  20. Test for temperature by placing a small piece of wrapper in oil it should rise to the surface within 2 seconds. If faster it is too hot, if slower it is not hot enough.
  21. Place rolls in oil gently, one at a time. As each becomes golden brown turn over.
  22. Place on paper towel to drain oil, move to baking dish and keep warm in 170 degree oven until ready to serve, if you can wait that long.
Notes
*These can be prepared the day ahead.

*Be cautious of splattering oil while cooking.

*These will not be as tightly rolled as the ones you buy but they are much better.

Serve with hot mustard, sweet and sour sauce, wonton dipping sauce. All can be bought pre-made at most grocery store.

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