Tuesday, September 21, 2010

Homemade Egg Rolls!

I was a little intimidated to make my own from scratch, but it was a really fun experience! The recipe comes from Shopper Strategy. Here is what you need:


    * 1 pound ground pork or beef (I used pork)
    * 1 teaspoon ground ginger
    * 2 cloves minced garlic , or 2 tsp. garlic powder
    * 2 cups shredded cabbage
    * 1/2 cup shredded carrots (I just bought the coleslaw mix that was cabbage and carrots combined)
    * 1 package 6 inch square egg roll wrappers (approx. 20)
    * 1 quart vegetable oil for frying
    * 1/4 pound bean sprouts (optional)
    * 1/4 cup water for sealing your wrappers  

I had the hardest time finding these egg roll wraps. I eventually found these in the organic refrigerated section of Krogers. I felt like I won the lottery when I found them.

Sprinkle ground pork or beef with ginger and minced garlic or garlic powder while browning in a skillet or wok. Heat the mixture, stirring occasionally, until meat is cooked through and no longer pink. Drain. Combine the cabbage, carrots and optional bean sprouts with the meat in the skillet and cook on medium heat for 3 to 5 minutes. The veggies should be wilted but not completely cooked.
Spoon the filling diagonally across the center of an egg roll wrapper.
Then fold the lower corner upward over the filling mixture.
Fold the left and right sides of the wrapper inward over the filling. Dip your fingers in a cup of water then moisten the edges of the flaps and gently press them in place.
Roll the wrapper until it meets the top triangle, using water to fold the top flap in. This is what the egg roll looks like all folded up.
I ended up pre-making 16 of them. I made 8 to eat right away and froze the other 8 for a later date. I didn't cook them in the oil before I freezed them, that way I can just thaw them and they will not be mushy.

Heat the vegetable oil (I only used about 2 inches of oil, not the full quart since I only cooked half of them) in another skillet on medium high heat then fry the egg rolls, turning occasionally, until they are golden brown. 

Drain them on paper towels or a rack and serve with soy sauce, duck sauce, or spicy mustard.  Hope you enjoy!
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Casey said...

Wow! Totally impressive! I think Iw ant to try to make these, but am totally intimidated...

Just stopping by from Mingle Monday, have a great day1

Lacey said...

Whoa you are amazing, these look awesome!!

leah said...

seriously this blows my mind that you made your own! It's actually a lot easier then I thought it would be, but OMG that is so many egg rolls! hahaha

Mock family said...

great job jen! Those look just like from a restaurant!

Marla said...

Those look really good! I will have to try that sometime! :)

Betty said...

Yum! Those look wonderful! I've never made egg rolls, just fresh spring rolls. But I'll have to give these a whirl. Thanks!

Julie @ www.downtimeweblog.com said...

They look delish! If you have an Asian market nearby, the wrappers are always easy to find there, too. Your blog always makes me hungry!

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