How to Make Homemade Egg Rolls
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Eggrolls
The nice thing about making these homemade eggrolls, is you can buy the egg roll wrappers for a pretty reasonable price nowadays, instead of making them all by hand like I used too. But if you don't have access to purchasing such a luxury, then here's how you do it.
Homemade Egg Rolls
I used an eight inch iron skillet that worked out perfectly. But any small eight inch Teflon coated pan will do. It's a process of making the wrappers, and then making the filling. So it's pretty much a 2 hour job, but they are so good, and believe me 12 is not enough.
WRAPPERS
4 eggs
1 cup flour
1 teaspoon salt
1 cup water
Beat eggs, save 2 tablespoons in a small
bowl.
Add salt, then flour, beat till smooth by hand or with a mixer.
Gradually add water while mixing. Needs to be lump free.
Lightly grease
a 7" pan and heat over medium heat.
Pour in 1/4 cup of batter, and swirl
to cover bottom of pan.
Cook over medium heat till batter is set.
Remove with fork or spatula to a clean counter top, and let cool
You should
have 12 pancakes
FILLING
1 medium cabbage grated
1/2 lb turkey
ham chopped
1 grated carrot
1 teaspoon sugar
1 teaspoon salt
Put a mound of filling, 1/4 cup on each pancake.
Use the 2 tablespoons
of egg you saved as glue.
Fold the two side over the top first, then and dip
your fingers in the egg and put on the sides,
pick up the bottom nearest you
and pull it over the middle, to cover the sides and add more egg
then gently
flip the egg roll over and let it set.
Once you have all 12 done, heat
a1/2 inch of oil in a skillet on Medium High heat.
Carefully pickup each
egg roll with a spatula and place in the heated oil. In a few minutes it
will
be browned on one side. Carefully turn it to brown the other side with 2 forks,
and then remove when done with a spatula.
Here's how you roll egg rolls in the wrap
Egg Rolls
1-1/2 to 2 lbs Chinese cabbage
1/2 lb pork
2 oz. cooked
shrimp
1/2 bunch green onions
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4
tsp Accent
2 tbsp. peanut butter
Salt
Soy sauce
1/8 tsp. sugar
1
lb. egg roll skins
FILLING: Chop each of the first four ingredients fine (separately). Cook chopped cabbage in boiling water until almost tender. Drain very well. Cook pork with soy sauce and salt in oil. Do not use butter to cook pork.
In a large pot, combine drained cabbage, cooked pork, cooked shrimp, and chopped green onions. Mix well. Add black pepper, garlic powder, Accent, sugar and peanut butter. Mix thoroughly.
Place some of the filling on the egg roll skin and roll. Seal with beaten egg. Fry egg rolls in hot oil until golden brown. Take out of oil and drain on paper towels.
Note: For egg rolls that are to be served at a later time or to freeze, fry egg rolls in hot oil until a pale brown color. Drain and cool. Place in plastic bags when cool. Freeze.
To reheat egg rolls: Thaw egg rolls and fry in hot oil until golden brown.
(This recipe makes about 60 mini egg rolls)
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