Wednesday, February 18, 2009

What to Eat Wednesday- Egg Rolls

This is what I make every year that we are home for our New Years Eve celebration- It is Jay's mom's recipe and we LOVE it.
When Jack was in kindergarten we made it for him to take when his class was discussing China.
This year we made them for Luke to take. It was his birthday and he was going to do his China report and bring egg rolls and get to take a treat to share with the class. Then school was canceled. So we made them again a few weeks ago for Luke- the kids all loved it!
Really the only time I make these is for our New Years Eve celebration, but I have now made them 3 times in two months!
It is a little time intensive, but as most things are, it is so worth it.

1 can water chestnuts, shredded
1-2 cups celery, finely chopped
1 pound fresh bean sprouts
2 cups cabbage, finely chopped
1 small unpeeled zucchini, shredded
1 small carrot shredded
1 pound lean bulk sausage
2 TB soy sauce
2 tsp salt
1/2 TB each sugar, garlic powder, and ginger
1 TB corn starch dissolved in 2 TB cold chicken stock or cold water
egg roll wrappers

Crumble sausage in heavy skillet, brown and drain all juices. Remove sausage and add all vegetables with 3 TB oil (except sprouts) to skillet. Stir fry over high heat until tender-crisp (do not cover). Remove vegetables to drainer, saving drained liquid. When cool, combine pork, vegetables and sprouts. In skillet put 2 TB of reserved liquid, soy sauce, salt, sugar, spices and corn starch mixture. Cook over low heat until slightly thickened. Pout over meat and vegs and stir until well coated. Set mixture aside and cool thoroughly to room temp before using.

To assemble: For each egg roll, shape about 1/4 cup of filling with your hands into a cylinder about 4 inches long and 1 inch thick diagonally across the center of the egg roll wrapper. Lift lower triangular flap over the filling and tuck the point under it, leaving upper point of the wrapper exposed. Next fold side flaps to center of mound. Brush upper triangle with beaten egg and roll wrapper into a tight neat package. Place filled rolls on plate and cover with dry towel. To store longer than 30 minutes cover with Saran and refrigerate.

To cook: Set large pan or deep fryer on high. Add oil and heat until haze forms or temp of 375.
Place 4-5 rolls in hot oil and fry 3-4 minutes or until golden brown and crisp. Transfer to a rack covered with paper toweling to drain. Repeat process until all rolls are fried. Serve as soon as possible.

Delicious served with this sweet and sour sauce-

3/4 cup sugar
1/2 cup white vinegar
1/2 TB minced onion
1/2 tsp salt
1 tsp. paprika
1/2 cup water (if necessary)
1/2 TB chives (dehydrated

Bring to boil and simmer 5 minutes.
Stir together:
2 TB maraschino cherry juice
1/4 to 1/3 cup pineapple juice
2-3 TB cornstarch

Add to sauce and cook until thick.


vgsmom said...

Wow! Those look delicious. More than this novice can handle.

Jenn said...

wow, what a recipe! but I've never cooked my own eggrolls so might have to give this a try soon!

Anonymous said...

Those look so good. I'm saving this recipe for sure.