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Monday, August 29, 2011

Egg Rolls

 I love Egg Rolls, but making them from scratch, at home, has always intimidated me.  I finally conquered my fear, bought all the ingredients and found out that not only are homemade egg rolls delicious, but they are also so simple to make, it makes a ton and is so much cheaper than buying the packaged ones in the freezer section at the grocery store. I baked mine instead of frying them, but I will also include the directions for frying if you prefer that method.


What you need:
1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.

**Canola oil if frying
    Non-stick cooking spray if baking
    Olive oil as needed if baking
    Optional sauce for dipping

How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes.  Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes.  Stir in oyster sauce.  Let mixture cool.

1.  Use 2 tablespoons filing for each egg roll.  Place filling diagonally on wrap.
2.  Fold bottom corner over filling; roll snugly half-way to cover filling.
 3.  Fold in both sides snugly against filing; moisten edges of last flap.

 4.  Roll wrap up and seal top corner; lay flap-side down until ready to cook.
Frying option:
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes.  Drain on paper towels.

Baking Method:
Heat oven to 400 degrees F.  Place rolls on a baking sheet coated with non-stick cooking spray.  Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.
I had a ton of left overs, so i wrapped each one individually in parchment paper and then placed them in zip lock bags.  Be sure to label your bags and make sure you use them within two months of freezing.  Thaw at room temperature before using and then bake at 400 degree F, for 10-12 minutes.


1 comment:

  1. I love eggrolls too.You can pack it with all kind of stuff..whatever you like.
    Like your way too;)