The Ultimate Homemade Egg Roll RecipeAngie McGowan
I’ve been making egg rolls since my early teens. When I was growing up, our next door neighbor use to have egg roll wrapping parties. She would make a huge amount of filling and invite all her kids, friends, and the neighbors over to wrap egg rolls. We all helped as she fried them outside in a turkey fryer. Then we all went home with a large freezer bag full of big delicious egg rolls.
Over the years I have tweaked the recipe I learned from her into what I consider the ultimate egg roll recipe. These egg rolls are huge, filled with meat, cabbage, bean sprouts and green onions. I seasoned the filling with garlic, ginger, Hoisin sauce and oyster sauce. They are incredible, and are perfect enough to eat by themselves for dinner or with an Asian salad, like this oriental chicken salad, or rice dish.
The Ultimate Homemade Egg Roll Recipe
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
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
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.