EGG ROLLS

Egg Rolls image

This is one of my daughter's favorite dishes. I don't make them very often because they are quite labor intensive, but occasionally I make a couple of dozen egg rolls and put them in the freezer so I have them when I make Chinese food or just for the family to snack on from time to time.

Provided by Amy H. @Meave

Number Of Ingredients 16

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Ingredients

2 tablespoon(s) peanut oil
3 cup(s) shredded cabbage
1/2 cup(s) diced onion
1/2 cup(s) chopped onion
1/2 pound(s) finely chopped pork, chicken or frozen salad shrimp (or a combination of all)
1 - green onion, sliced
1 can(s) can bamboo shoots, diced
1/2 cup(s) shredded carrot
1 cup(s) bean sprouts
1/4 cup(s) soy sauce
1/4 teaspoon(s) dry mustard
1/4 teaspoon(s) ground ginger
1/8 teaspoon(s) white pepper
1 teaspoon(s) corn starch
1/2 cup(s) water
2 package(s) egg roll wrappers

Steps:

Heat 2 Tbsp oil in preheated wok, coating sides; add cabbage, onion and celery. Stir-fry 2 minutes on medium-heat. Turn off heat.
Add in pork, chicken and/or shrimp, bamboo shoots, carrots, sprouts, soy sauce, ginger, mustard and pepper. Stir well.
Combine cornstarch and water; set aside.
Mound 2 heaping tablespoons of filling in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush exposed corner with cornstarch mixture. Tightly roll the filled end of the wrapper toward the exposed corner. Gently press to seal.
Heat oil in walk, enough for deep frying. Drop egg rolls into hot oil two at a time and repeat with remaining egg rolls. Drain on paper towels.
Serve with sweet & sour and/or hot mustard sauce. Yield about 2 dozen egg rolls.
Note: Remaining egg rolls may be frozen in air tight container for later use. Reheat frozen egg rolls by placing on a cookie sheet and bake at 350 for 15 minutes.

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