Egg Rolls Recipe

Today I made Egg Rolls.  I like to make them up and freeze them to have on hand to quickly fry up to add to a meal.

Egg rolls are at the top of the  plate.  I will post the Wonton Recipe at a later date.

Egg Roll Recipe.

3 Dried Chinesse Mushrooms 

Boiling water to cover ( let stand for 20 minutes, Drain and chop finely)

1 Tbsp Cooking Oil

1/2 lbs Ground Pork

1 Garlic Clove, minced

1/2 lb raw shrimp, peeled, de-veined, chopped

2 Cups Shredded Bok Choy

1 Cup, Fresh Bean Sprouts, Chopped Big

18oz can Water Chestnut, drained, minced

5 Green Onions, Chopped

4 Tsp Soy Sauce

1 Tbsp Dry Sherry

1 Tsp Sugar

1 Tsp Salt

2 Tbsp Flour

2 Tbsp Water

12 Egg Roll Wrappers

Instead of Chinese Mushrooms I will use regular mushrooms finely chopped.  They come out good.

Heat cooking oil in large frying pan add, Ground Pork, Shrimp and Garlic.  Stir Fry until meat is no longer pink. 

Add Mushrooms, Bok Choy, Bean Sprouts, Water Chestnuts, and Green Onions.  Stir fry for 3 minutes.  

In a small bowl combine Soy Sauce, Sherry, Sugar and Salt.  Add to Stir Fry mixture and stir fry for 4 minutes until liquid is reduced.  If there is to much liquid you can get away by adding a little cornstarch in to thicken the liquid.

Cool.

Stir Flour and Water in a small bowl until smooth paste.  Use as glue on rolls.

To roll Egg Rolls, Place Egg Roll Wrap on a plate diagonal.

Use a spoon to spread some of your flour/water glue mix on the top corner.

Place some filling in center.  About 2-3 tbsp depending on how big the wrapper is.  It gets hard to roll them if you over stuff them.

Fold up bottom corner over the filling.

Fold in sides so it looks like an envelope.

 Start to roll it up keeping sides tucked in.

 And it should look something like this.  I always end up with some of the glue oozing out.

Then I line them up on a wax paper lined cookie sheet and put them in the freezer.  Once then are frozen, you can transfer them to a zip lock bag or something for storage.

Deep fry until golden.