Homemade egg rolls are delicious and surprisingly, they are much easier to make than you might have imagined.
Using the basic measurements in my recipe, you can create the egg rolls of your dreams by substituting whatever your heart desires.
(Find egg roll wrappers in the refrigerated section of your market, usually near the cheese section.)
* 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.
Rob's Homemade Egg Rolls
~This recipe makes about 20 egg rolls
1 package (16 oz.) refrigerated egg roll wrappers
3 medium size carrots, peeled and 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 and 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 slightly below 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.
