Oma's Egg Rolls

Pin It Now!

My mother-in-law is in town and the first thing my husband had to say was..."will you make me egg rolls??"  20 plus years ago she took an oriental cooking class and made the rolls for the family.  She received rave reviews.  Shortly after, my husband decided that he wanted those egg rolls every year on his birthday and it became a tradition.  (however, his two other brothers were never so lucky...Matt's the baby of the family) 

As I'm typing this post...the meat for the rolls is cooking in the background.  My goodness, my house smells amazing!!!  The process is a bit time consuming (chopping up all the veggies and what not), but so worth it.  Another part to note is that the meat freezes well, so you can make the amount listed and if you find you have extra meat...pop it in the freezer till next time!  :)

Pork Egg Rolls
(makes about 46 rolls..depending if they all make it in the fryer!)  :)
Ingredients:
2 pkgs Egg Roll wrappers 
2 lbs shredded or ground pork
1 cup mini frozen shrimp, thawed 
1/2 cup shitake mushrooms cut into small pieces (soak in water to soften)
2 cups cabbage, shredded
1 1/2 cups bean sprouts, chopped
4 green onions, sliced (white and green parts)
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
2 Tbs ginger root, minced


Marinade:
1 Tbs cornstarch
2 Tbs soy sauce
1 Tbs Saki


Other:
2 Tbs soy sauce
1 Tbs white sugar
1/2 cup water mixed with 3 Tbs cornstarch
Oil for frying
sweet and sour sauce for dipping


Egg Roll sealer:
egg whites 
water


Directions:
Combine marinade ingredients and add meat/shrimp mixture.  Marinate for 15 minutes.
Heat a large pot over medium high heat, add oil to coat the bottom.  Fry meat, green onions, and ginger until browned.
Add cabbage and cook for a few minutes.
Next, add the rest of the ingredients and cook for 5 minutes.
Add the 2 Tbs of soy sauce and 1 Tbs of sugar and cook for another 5 minutes.
Finally, add the cornstarch mixture; remove from heat and cool.


To prepare the rolls:
Take one wrapper and brush egg wash along the outer edges. 

Place 2 Tbs of filling per skin...and starting at a corner, fold one over carefully to create a triangle shape.  (try not to tear the wrapper like we did.)  :)

Brush again with wash along folded edges.  Then fold over the two corners.

Next, tightly, but gently roll up the wrapper.  Pressing gently to seal the edges.  Place on a piece of waxed paper that has been sprayed with cooking spray.  Make sure not to stack the rolls or they will stick together and end up tearing.  

If you have a fryer, use that to fry the rolls.  I don't own one, so we are going to take a deep skillet, fill it almost half way with vegetable oil and heat until very hot.  Then, just place the rolls in and deep fry until crisp.  Watch carefully and turn to brown on all sides.  


Get your fave sweet and sour sauce and enjoy!