These egg rolls felt time consuming the first time I made them. But now I feel like it goes so quickly and I LOVE cooking up a double batch and freezing them for my kids lunches. When my children were toddlers they would not eat chicken nuggets but they LOVED egg rolls from Jack-in-the-box. How did we ever figure that out???? It is a because they loved this recipe so we thought why not try em. Nothing beats a homemade egg roll.
Egg Rolls
16-20 egg rolls
½ lb ground pork
½ tsp salt
1 tsp corn
starch
4 cups of
shredded Chinese cabbage (I buy the bag of
angel hair cabbage)
½ cup chopped
mushrooms (canned or fresh mushrooms work)
½ cup chopped
green onions
½ cup chopped onion
1 tsp salt
½ tsp accent
1 Tbsp Sugar
¼ tsp pepper
16-20 egg roll
wrappers
Combine and cook
pork, salt, and corn starch. Cool
Combine cabbage,
mushrooms, and both types of onions.
Blanch in boiling water for 1 minute.
Immediately plunge into cold water.
Mix all ingredients together, added seasonings. Toss to mix well.
Moisten edges of
wrappers with paste mixture of 2 tablespoons flour and 2 tablespoons of
water. I often get lazy and just use
water. Most wrappers will stick together
with just water. The package the
wrappers come in will tell you. Place
1/3 of mixture into center of wrapper and fold edges in, sealing well. You can double wrap if they see fragile or
thin. The wrappers I usually buy are not
that thin.
Carefully place
each egg roll into hot oil and cook for about 4 minutes, turning halfway
through. They may stick to the bottom,
so use care when turning and removing from oil.
Place them on a
paper towel to drain the oil off.
To keep them
warm place in a warm oven while you finish cooking them. Let cool for 5-10 minutes and eat.
To freeze,
place them on a cookie sheet and put them in the freezer. Once they are frozen put them in a Ziploc bag. The kids wrap them in a paper towel and microwave
for 1 minute to warm them for lunch.
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