Egg Rolls

Several years ago when were where poorer *snort*, I belonged to a food co-op in my neighborhood.  Every two weeks you would take $15.00 to the house of the person that ordered the food and pick up a laundry basket full of produce and other things.  One week I went to the pick up and there was a package of egg roll wraps in my basket with a note.  The note explained how to make egg rolls.  There was also in the basket a bag of coleslaw and some green onions.  I decided to try it out.  It is my youngest son's most requested meal and the rest of the kids like it, too.  You pretty much follow the recipe on the back of the wrap package.

Egg Rolls

1/2 pound raw chicken, pork finely chopped or tofu broken up into fine bits
2-3 green onions sliced thin, white and green parts
2-3 cloves garlic finely chopped
1 to 1 1/2 bags of coleslaw or a head of shredded cabbage depending on how big your family is
1/4 cup soy sauce (optional)
2 Tablespoons oyster sauce
1/2 to 1 teaspoon or more to taste, ginger powder
1-2 packages egg roll wraps
vegetable oil (not olive oil)

In a heavy bottomed pan or electric skillet ( I love that thing) heat 1 1/2 inches of vegetable oil to 350 degrees.

Turn the heat on high and place a wok or large frying pan on the stove.  Put 2-3 Tablespoons of oil in the bottom and let it heat until smoking.  When the oil begins to smoke carefully throw the chicken or pork in the oil.  Be careful it splatters everywhere unless you use a paper towel to dry the meat first.  But I'm lazy so I actually throw the meat in and back away for a few seconds so the oil will cool a little.  Stir the meat in the oil and allow it to start to brown.  Push the meat up the sides of the wok or to the sides of the pan so there is a space in the middle for the vegetable.  If the oil has been absorbed by the meat then put another Tablespoon in there then add the green onions and garlic.  And then smell it!  Ah...it smells heavenly.  Mix the meat and the vegetables together then add the coleslaw.  At this point you can add soy sauce if you like--it lends a little moisture to the cooking of the coleslaw, and the oyster sauce.  If you don't want soy sauce the oyster sauce has enough moisture in it.  Shake in some ginger powder.  Mix and cook until the cabbage is soft and has been reduced by at least half.  Off the heat.

(If you are making egg rolls with tofu cook the garlic and green onions first on a lower setting then add the tofu, cabbage, and seasonings.)

Your frying oil should be ready to use.  Get ready to wrap the egg rolls.


Place the wok on the counter next to your wraps.  Also, get a bowl and put a little bit of water in it.  Place one wrap diagonally in front of you, using a 2 Tablespoon scoop or a cereal spoon scoop some cabbage mixture onto the wrap.  The mixture should be below the middle point of the wrap.  Start to roll the wrap away from you, keeping the mixture tight inside the wrap.

About half way up fold the two sides in--burrito style--then take a finger and dip it into the bowl of water.  Put a dab of water on the top corner then continue to roll the egg roll. The water will "glue" the wrap together so it won't fall apart during frying.

It should look about like this.

 When your oil is heated start putting the egg rolls in to fry.  If you turn the heat up higher it will make the wrap cook faster on the outside but will be gummy and undone on the inside.  At 350 degrees the wrap will cook evenly on the inside and out.  Place several egg rolls in the oil and cook on one side for about 4-5 minutes then turn them over and fry for another 4-5 minutes.  They need to be pretty brown to be cooked correctly.  Don't take them out too soon or they will be grody-ola. It takes some practice but it's well worth the time.

This isn't a very good picture but notice that they are quite brown.

Place them on a plate covered with paper towels. Dip them in sweet and sour sauce or hot mustard or eat them plain.  They are super nummy and super fattening.