Wednesday, August 25, 2010

Egg Rolls

1 tbsp vegetable oil
1 lb finely chopped pork or chicken
1/2 tsp ginger
1/2 tsp garlic powder
1/2 head cabbage, finely chopped
1/2 cup grated carrot
1/2 cup finely chopped mushrooms
1 tbsp soy sauce
1 egg
1 lb package egg roll wraps
vegetable oil for frying

To make the filling, first coat the bottom of a large frying pan with oil. Add the meat and cook thoroughly. Add garlic and ginger. Stir to coat the meat. Add cabbage, carrots, mushrooms, and soy sauce. Stir-fry until cabbage is soft (10-15 minutes). Remove pan from heat.

Crack egg into a bowl and beat with a fork. Add approximately 3 tbsp cold water and mix well to form an egg wash.

Lay one egg roll wrap on a plate with a point facing toward you. Place two heaping spoonfuls of the filling near the center of the wrap.

Begin wrapping egg roll by folding up the bottom corner.

Fold over the two sides.

Roll the egg roll upwards once.

Using a pastry brush, paint a thin layer of the egg wash on the egg roll. This will help to seal the roll so it doesn't come unwrapped.

Fold the last corner down.

Heat the oil to a medium high heat. Place egg roll in oil and fry until wrap is golden brown. Flip with tongs. Fry second side until golden brown. Place cooked egg roll on a paper towel to drain off excess oil.

Serve egg rolls with fried rice or sweet and sour sauce.

This recipe makes approximately enough filling for a 1 lb package of wraps. Egg rolls can be frozen for later use. After wrapping egg rolls, freeze on a tray until hard, then place in freezer bags. Thaw before frying.

Be careful with egg roll wraps! The dough is fragile and must stay cool to prevent drying and cracking.