Lots of them! As promised, here is my famous homemade egg roll recipe never before given out to anyone. But hey, it's New Years and these are just too delicious not to share with friends. They will also be featured in my upcoming cookbook, Holiday Gatherings due out in February 09. How's that for shameless advertising? As you can see, they fry up golden brown and taste out of this world! Now, this batch makes about 40 egg rolls depending on how accurately you measure the filling. Believe me, after filling and rolling so many, you really do start to go... Oops. This is a party recipe, so just cut it in halves, thirds, whatever and even freeze leftovers. The great thing about this recipe is you can use pork, chicken or shrimp and the ingredients and seasonings go with which ever you choose to use. Don't forget to make the sweet and sour sauce. This is a super easy cheater sauce that taste better than anything you can buy in the stores and it's a lot less expensive.
2 to 2 ½ pounds pork, chicken or shrimp, cut into ½ inch cubes or small shrimp
The meat dept. will be happy to do this for you while you shop.1 large head cabbage, shredded (large chunks of cabage will cause holes in the wraps)
Want to skip this step? Buy a large bag of preshredded coleslaw mix!4 16 oz. cans of chinese mixed vegetables or chowmein or chop suey vegetables1 14 oz. can of bean sprouts
¼ cup osyter sauce
Asian section of your local market¼ cup teriyaki6 tablespoons soy sauce
½ tablespoon salt
½ tablespoon freshly ground black pepper
3 tablespoons garlic powder
32 ounce bottle peanut oil or vegetable oil, for frying
1 tablespoon oil, for browning meat
2 packages egg roll wraps, each package contains 20 wraps
Found in the produce department of your marketIn a large stock or soup pot, heat 1 tablespoon cooking oil over medium high heat and brown cubed meat. When meat is browned, remove from pot and set aside in bowl. Add shredded cabbage to same pot and saute until wilted and tender. Add drained cans of chinese veggetables. Add meat back to pot. Add oyster, teriyaki and soy sauce and seasonings. Cook until heated well and remove from heat. Impotant: Drain entire pot of filling in colander well. Remove as much liquid as possible. Follow the steps below to for a perct finish. Enjoy!
Lay wraps at an angle and fill with 2½ to 3 tablespoons of filling.
Fold sides in (as if making a burrito) and begin to roll starting with the end closest to you. For a crispier egg roll. roll firm enough to keep closed, but not too tight.
Dip finger in bowl of water and moisten tip end of egg roll wrap well to form the glue to hold it all together. Finish rolling and press end firmly closed. As you can see from the white tips of my son's fingers, it really does turn glue like. By the way, he is an expert
roller now and is the official roller every New Years Eve.
Rolled egg rolls before frying. For best results, fry no more than four at a time.
Cooks Notes: It is important to drain the filling well in a colander before starting to fill wraps. The liquid that accumulates in the pot from the cabbage and sauces will cause the egg rolls to get soggy and fall apart before they can be fried. It's also a good idea to have two people to prepare the egg rolls. One person to roll and one person to fry as they are rolled. Don't pile egg rolls on top one another before frying. They will stick together and tear.
Sweet & Sour Sauce:
1 21 oz. can cherry pie filling, sweetened style
1 20 oz. can crushed pineapple, drained well
½ tablespoon white vinegar
In a processor or blender, add cherry pie filling and drained pineapple. Pulse until cherries are still just a little chunky. Add vinegar a few drops at a time so not to thin out too much. You still want a thickened consistency. Quick pulse a few more times. Pour into bowl. Serve with egg rolls.
OLIVE SALAD
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