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.
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
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.
I love Chinese food and Thai Food so now I am on a quest to learn to make my own. So far I have learned to make egg rolls and fried rice. A friend of mine is from Thailand and she has been a great help to me. She has brought me dish after dish of Thai food to try, sparking my addition of recipes to learn. The only thing is, she doesn’t write down any of her recipes, they are all in her brain. Whenever I ask her how she made something, she tells me that I have to come watch her make that dish. She can’t tell me how much of the ingredients were used to make the recipe.
That is okay, Nom is a great cook, but she is also too busy to give me cooking lessons so I will learn how to make these dishes on my own. This past month I have learned to perfect my egg roll recipe. I can’t believe how easy they were to make, that is, once I was using the missing ingredient.
Secret Ingredient in Asian cooking, shh, don’t let them know I told you. – it’s – Wait for it !
Oyster Sauce = Ketchup
Ha ha ha. Who would have known that one ingredient would make such a difference?
In my search for Asian cooking recipes, I have found a couple of books to help out. Neither has a lot of recipes, but they do have popular recipes of the culture. You can get these books for your Kindle. That’s where I have mine.
I can’t wait to learn how to make papaya salad. Very spicy. Must eat with rice balls.