The Ultimate Homemade Egg Roll Recipe
Ingredients
1 lb ground pork,
beef, or turkey (I used pork this time)
4 cups finely shredded cabbage
2 cups matchstick cut carrots
1 – 8 oz package bean sprouts
6 green onions, chopped
1 clove garlic, chopped fine
2 tablespoons freshly chopped cilantro
1 teaspoon freshly grated ginger
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 package of egg roll wrappers
olive oil
flour and water for rolling egg rolls
vegetable oil for frying
4 cups finely shredded cabbage
2 cups matchstick cut carrots
1 – 8 oz package bean sprouts
6 green onions, chopped
1 clove garlic, chopped fine
2 tablespoons freshly chopped cilantro
1 teaspoon freshly grated ginger
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 package of egg roll wrappers
olive oil
flour and water for rolling egg rolls
vegetable oil for frying
Hot mustard
recipe
Equal parts dry mustard powder and water with a touch of olive or salad oil
Mix well and let sit for about 1 hour before serving
Equal parts dry mustard powder and water with a touch of olive or salad oil
Mix well and let sit for about 1 hour before serving
Method
1. Preheat a
large soup pot. Drizzle with olive oil. Add ground meat and brown. Add cabbage,
carrots, sprouts, onions, and garlic. Saute for about 10 minutes, or until it
starts to soften. Add cilantro, ginger, oyster sauce and Hoisin sauce. Mix well
and cook until cabbage is softened. When done, transfer to a large metal bowl
to cool.
2. Pre-heat deep
fryer or a large skillet with vegetable oil to 350 degrees. Get a small bowl of
water and a separate small bowl of flour ready. Take one egg roll wrapper and
dust very lightly with flour on each side. Take your hands and rub off
excess. Take about 2 heaping teaspoons of cooled egg roll filling and put on
wrapper. Wrap up, sealing the end with a bit of water, the same way an envelope
is folded.
3. Fry egg rolls,
in batches over medium heat (350 degrees) until golden brown. Drain on paper
towels. Serve with hot mustard.
