Great beginnings — Our Egg Rolls.
Crisp and delicious.
I’m sorry if I always think (I don’t actually say it) my recipes are the best. That isn’t always true, BUT (my husband says I say BUT way too much) this recipe is better than any (of course) that you would buy frozen and better than any I have ever had in a Chinese restaurant.
My sister started making these years ago and of course shared the recipe with me. She and a friend once made 1000 of these for an Arts & Craft event. My kids actually use to help me make them and we would do a double batch, some small ones in won ton wrappers and mostly the larger ones in egg roll or spring roll wrappers. A quick fry, drain, cool and then to the freezer (after sampling quite a few) so they can be enjoyed at anytime you have an egg roll craving.
I use to cook Asian food quite often; and I don’t know why I quit but I use to love doing moo gai pan, sukiyaki, fried rice, and egg foo yung and of course these egg rolls. Maybe the reason is because we can find Thai, Chinese and just about any other kind of Asian food restaurant in our area. This winter, I’m committing to doing more of those quick stir fry dishes that makes getting dinner on the table faster and I just love being able to do everything in one pan.
Since these rolls were done the day before I went in for the second knee surgery, I didn’t take the time to make any sweet and sour sauce. Instead I bought a couple of bottles and some Chinese mustard. But, I’m giving you our recipe for a great sweet and sour sauce which beats anything you buy in a jar. (There I go again, BUT anything homemade just has to be better than something bought from the supermarket.)
UPDATE: We have really enjoyed having these in the freezer. When we don’t feel like cooking (hey, sounds nice to say WE. My husband has always cooked outside but he has become quite the cook inside the house too.) after a movie or just too busy or tired to want to do anything we just do a quick thaw and fry a few of these to go with a bowl of rice and what a nice meal.
This recipe has shrimp, chicken and ground pork. You can put all or some one of those.
Cook the ground pork in a skillet until no longer pink.
Have everything chopped and ready to start adding to the pan.
After all the vegetables are sauté, add in the bean sprouts.
Add back in the pork, shrimp and chicken.
First put the point of the wrapper towards you, put in 3-4 tablespoons of the filling, fold up the point closest to you, then fold in the sides, put egg wash around edge, and roll up.
If you are making these to put in the freeze, brown just until they start puffing up and turn a little brown. If you can’t wait to eat them, then fry all the way to a deep golden brown.
I sampled one before they went into the freezer and they were delicious.
The Best Egg Rolls
1 lb. ground pork, cooked
1 tsp. black or white pepper
2 c. cooked chicken, chopped fine
1-2 c. cooked shrimp, chopped
1 head savory cabbage, sliced finely
2 c. fresh bean sprouts (or canned, rinsed)
1 can shredded bamboo shoots
1 bunch green onions, finely chopped
1 c. chopped celery
2-3 carrots, finely chopped or shredded
3 tsp. salt
1/2 tsp. five spice powder
2 tsp. ground ginger (I may use some fresh ginger also)
8 tsp. sugar
2-3 Tbsp. soy sauce
egg roll wrappers
1 egg beaten
Cook the pork until done. Add the pepper. Drain the fat off pork by putting in a colander. Place shredded cabbage, bamboo shoots, celery, carrots, bean sprouts, onions, cooked pork, chicken and shrimp in an electric skillet or very large pan. Stir fry a few minutes and then add the spices. Toss all together and add the soy sauce. Let cool.
Put an egg roll wrapper point down in front of you. Put 2-3 tablespoons mixture into the center of each egg roll wrapper. Fold bottom point up to the center, moisten edges with the beaten egg, fold sides in and roll over to seal.
Once you have all the rolls made, deep fry lightly until skins start to bubble up a little. Drain on cooling rack and then freeze. When you are ready to serve either deep fry again or bake in 350° oven until golden brown. Serve with sweet and sour sauce and sweet and hot mustard.
Sweet and Sour Sauce
1 20 oz. can crushed pineapple in heavy syrup
1 c. sugar
1 c. water
1 c. vinegar
1 Tbsp. dark soy sauce
2 Tbsp. cornstarch
2 Tbsp. cold water
1 c. plum sauce or plum jam (or orange marmalade
One half of this recipe would be more than enough. Heat the pineapple with syrup, sugar, water, vinegar and soy sauce to a boil. Mix the cornstarch and the 2 tablespoons water; sit into pineapple mixture. Heat to a boiling, stirring constantly. Bring to room temperature and stir in plum sauce. Refrigerate until ready to serve.