Egg Rolls

We started making egg rolls years ago when the boys were little. This was a great project as this was before we all had food processors and things did not come pre cut in plastic bags at the grocery store.

There was a ton of chopping for three boys to do!!

This time was more a need to find a use for a three pound bag of shredded cabbage languishing in my refrigerator before it spoiled. Egg rolls was a sure fire way as the cabbage cooks way down and I thought I might be successful at freezing them prior to frying for later use. There was a bit of shredded carrot in the cabbage so really I thought if I added onion and a bit of meat and seasoning I had a plan.

They turned out great and we happily had them for dinner last night instead of going out or ordering carry out as we sometimes do on Friday night. It was a cold, rainy, miserable evening so it was good to snuggle down in our recliners in front of the TV and munch away.

Here were my ingredients:

1 t. cornstarch
1/4 lb. ground pork
1/4 lb fresh peeled and deveined shrimp, chopped with tails removed
Canola oil
1 onion chopped
1-1 lb. package Egg Roll Wrappers
2-2 1/2 lb. shredded cabbage with carrots
1 T. soy sauce
3 T. grated fresh ginger
1/2 t. black pepper
1 T. smooth peanut butter
1 egg beaten

Heat a wok or heavy flat bottomed pan over high heat and add 2 T. oil. Break the pork into the hot oil and stir fry 2-3 minutes, add shrimp and cook another minute. Remove from pan. Add the vegetables and seasonings and continue to stir fry until the cabbage has wilted down. Reduce the heat in the wok. Sprinkle with the cornstarch and stir well. Add the meat and the peanut butter. Stir until well combined. 

Remove the mixture to a colander placed inside a larger bowl and allow to drain and cool at least 30 minutes.

Place one egg roll wrapper with one corner facing you. Keep the wrappers you are not using aside covered with a clean towel so they don't dry out. 

Place 2 T. filling about 2 " from the corner of the wrapper. Brush the top two edges furthest from you with the beaten egg in a 1/2" strip. Fold the bottom corner over the filling. Firmly roll the wrapper half way up. Fold the two sides over the filled roll and roll the rest of the way up. Press the edges to seal. Repeat for each egg roll placing them on a clean dish towel. 

When the egg rolls are filled proceed to the frying step or wrap and freeze for use within one month or refrigerate and fry within 24 hours. Thaw frozen egg rolls completely between paper towels before frying in hot oil.

To fry egg rolls, pour oil into wok of dutch oven to a depth of 2-3". Heat oil to 375 degrees F. Fry egg rolls 2-3 at a time in hot oil until golden brown turning once, about 3-4 minutes. Drain on paper towels. Serve with soy sauce, Chinese hot mustard , and sweet and sour sauce for dipping.

Egg rolls can be kept in a 250 degree oven until all are fried. Yield about 20 egg rolls.