Posted in Blogging, recipe

Making Your Own Egg Rolls

I love this recipe. It took me a couple of tries to perfect it to the point where it tastes like authentic Chinese restaurant egg rolls. The first time I made this recipe, I didn’t have any Oyster Sauce. You have to have Oyster Sauce to make these taste anywhere near what you find in a restaurant. Leaving out the Oyster Sauce is like eating a burger or hot dog without ketchup.

We made the Fried Rice too, seen in the photo. That recipe is coming next.

Egg roll wrappers are found in the produce section of your local supermarket. I found coleslaw mix in the bagged salads makes for an easy peasy short cut. You can use a whole head of green cabbage, or any kind of cabbage, and cut up carrots in matchsticks size.

Oyster Sauce and the Asian Five Spice Seasoning can be found in the ethnic food aisle along with the Soy Sauce.

I did try baking these the first time but didn’t have good results. I found frying was the best method.

Ingredients:

1 package of egg roll wrappers
1 lb of meat – preferably pork, beef, or shrimp or 2 can of tiny shrimp
1 package of coleslaw mix
3 green onions (scallions) thinly sliced
2 tablespoons of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of powdered ginger
Asian Five Spice to taste
oil for cooking

Instructions: 

Coat cooking pan with oil to prevent food from sticking to pan.
Saute meat unless using a can of tiny shrimp, then remove from pan, set aside.
Saute over high heat in a wok the coleslaw mix and green onions (scallions) until it cooks down. About 2 – 3 minutes.
Add Spice, Oyster Sauce, Soy Sauce to the pan. Cook for another minute.
Mix vegetable mixture with cooked meat.
Use one sheet of egg roll wrapper at a time, lay on surface in diamond shape, (Corner Points are North, South, East and West).
Place 1 heaping tablespoon of mixture in the center of the wrapper.
Fold bottom point halfway up (making an envelope).
Fold each side halfway in.
Fold top down and roll. Seal the top down with a finger dipped in cold water.
Place sealed side down on plate.
Fry in 350-degree oil, until golden brown. About 2 – 3 minutes.

 

Author:

Linda is a student at Franklin Pierce University studying Business Management and works a full-time day job. She not only blogs when she has time, but she writes Young Adult Contemporary and Romance. Fantasy too. Since 2013, she has been a member of RWA and has published six books since 2010. One of which is a short story collection. In her spare time, which seems to be a rarity, she likes to knit, crochet, quilt, and sometimes garden, and find a chance to play with her pooches, Keelaa and Julie.