Friday, September 2, 2011
4 teaspoons vegetable oil
1 egg, beaten
1/2 medium Savoy cabbage, finely shredded
2 small carrots, grated
½ can water chestnuts, drained and chopped
½ C chopped mushrooms
½ pound ground pork, cooked
2 green onions, thinly sliced
3 1/2 teaspoons soy sauce (may use low sodium)
1 teaspoon salt
1 teaspoon sugar
1 package egg roll wrappers (refrigerated kind)
1 egg white, beaten
4 cups oil for frying, or as needed
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten egg and cook, without stirring, until firmed. Flip the egg over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then finely chop. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add water chestnuts, mushrooms, cooked pork, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing toward you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling to the top corner. Seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350*. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
I saw a recipe for eggs rolls on allrecipes, and changed it to suit my taste. They take a lot of prep, but are worth it! Go ahead, give them a try. My guys gave them an A+!