Making egg rolls is much easier than you think-- and seriously, you'll never buy them frozen again.
You can customize homemade egg rolls to include exactly what your family likes. Shrimp, pork, chicken, all veggie--just use the measurements below as your guide.
You can find egg roll wrappers in the refrigerated section of your market, usually near the cheeses.
~makes about 20 egg rolls
1 package (16 oz.) refrigerated egg roll wrappers
3 medium size carrots, peeled & finely shredded
1/4 pound mushrooms, stems removed & finely chopped
6 scallions, with green tops--finely chopped
4 ounces shredded cabbage (Cole slaw mix is fine)
6 oz. water chestnuts, drained and chopped
1 pound lean ground pork*-raw
1/3 cup peanut butter (microwave for 40 sec. to soften it up if needed)
1/2 teaspoon ground black pepper
½ teaspoon seasoned salt
Oil for frying
Sweet & Sour sauce for dipping, optional
Soy sauce for dipping, optional
~In a large bowl, mix together carrots, mushrooms, scallions, cabbage, water chestnuts, pork*, peanut butter and salt & pepper.
~Mix well. Shape mixture into about 20 plump, sausage-shaped logs--each about 3 inches long.
~Separate egg roll wrappers. Place a wrapper towards you diagonally.
~Place one meat log in the center of the wrapper.
~Fold up bottom corner (as if making an envelope), fold in each side point to center, making it snug over roll.
~Now, roll up from bottom and press to seal.
~Heat oil to 375 degrees in a large frying pan.
~Place egg rolls, seam-side down, a few at a time--and fry until golden brown, turning once.
~Drain well on paper towels and serve hot with your favorite dipping sauce.
TO MAKE AHEAD:
~Fry egg rolls, drain, cool and freeze--tightly wrapped.
~To reheat: place on cookie sheet and heat in a preheated 375 degree oven for about 15 to 20 minutes, or until hot and crisp.
*I don't cook my pork first as it cooks thoroughly in the egg roll. If you decide to substitute chicken, or shrimp, it's fine to use it already cooked.
