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Simple Egg Rolls

southern.chef's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Shredded cabbage 3 Cup (48 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Boneless pork 3 1⁄2 Pound, cooked and diced
  Boneless chicken breast halves 2 , cooked and diced
  Frozen cooked shrimp 8 Ounce, thawed drained and diced
  Bamboo shoots 8 Ounce, drained and chopped
  Water chestnuts 8 Ounce, drained and chopped
  Carrots 3 Medium, scraped and shredded
  Bean sprouts 3⁄4 Cup (12 tbs), chopped
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 1⁄4 Cup (4 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg roll wrappers 2 Pound
  Vegetable oil 1 Cup (16 tbs)
Directions

Heat 2 tablespoons oil in a preheated wok, coating sides, add cabbage, onion, and celery.
Stir-fry 2 minutes on medium-high heat.
Turn off heat, add pork, chicken, shrimp, bamboo shoots, water chestnuts, carrots, sprouts, soy sauce, mustard, ginger, and pepper, and stir well.
Combine cornstarch and water, and set mixture aside.
Mound 3 heaping tablespoonfuls of filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling.
Fold left and right corners over filling.
Lightly brush exposed corner with cornstarch mixture.
Tightly roll the filled end of the wrapper toward the exposed corner, gently press to seal.
Heat 1 inch vegetable oil to 375° in wok.
Place 2 egg rolls in hot oil, and fry 35 to 45 seconds on each side or until golden brown, drain on paper towels.
Repeat with remaining egg rolls.
Serve with sweet-and-sour sauce and hot mustard sauce, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Dish: 
Pie
Servings: 
2

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