msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Egg Rolls
Approx. 30 egg rolls
4 tsp. vegetable oil
1/2 - 1 lb. ground pork
1 (14 oz.) coleslaw mix (shredded green cabbage and carrot)
1 (8 oz.) bamboo shoots - drained and chopped
4 large whole mushrooms - chopped
2 celery stalks - chopped
4 green onions - thinly sliced
1/2 lb. Bean sprouts
2 1/2 tsp. soy sauce
(1/2 lb. Chinese red pork or roasted pork, diced) - Optional
1 tsp. salt
1 tsp. sugar
1/2 tsp. Accent (MSG) - Optional
1 1/2 (16 oz.) Pkgs. Egg roll wrappers (approx. 20 wrappers per 16 oz. pkg.)
Peanut oil for frying
Heat 1 tsp oil in a large cast iron pan over medium heat. Add ground pork and fully cook.
Add the remaining vegetable oil to pan.
Stir in coleslaw mix; cook till tender crisp.
Add bamboo shoots, bean sprouts, mushrooms, green onions, soy sauce, salt, sugar, (red pork if using) and accent; continue cooking until the vegetables soften, about 6 minutes.
Place mixture in bowl and refrigerate. Allow mixture to cool, about 1 hour or overnight.
To assemble the egg rolls:
Place a wrapper onto your work surface with one corner pointing towards you.
Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
Fold the bottom corner over the filling halfway up.
Then roll back to firmly pack filling.
Roll firmly to the halfway point.
Fold the sides over to the middle over the filling and use a dab of water to seal points together.
Then continue rolling firmly to keep filling tight till almost to corner.
Brush the edges with water and seal the egg roll.
Repeat with remaining filling and egg roll wrappers.
Cover finished egg rolls to keep from drying out.
Heat about 2-inches of oil in a cast iron pan to 350°F. (Alternately you may use a deep fryer. Follow directions/instructions included with deep fryer)
Carefully place 3 or 4 egg rolls in oil with tongs. DO NOT crowd.
Fry egg rolls until golden brown, 5 to 7 minutes turning half way through. Drain on paper towels or brown paper bag.
Serving suggestions:
Serve with fried rice
Soy sauce and/or duck sauce
Dipping sauces
Approx. 30 egg rolls
4 tsp. vegetable oil
1/2 - 1 lb. ground pork
1 (14 oz.) coleslaw mix (shredded green cabbage and carrot)
1 (8 oz.) bamboo shoots - drained and chopped
4 large whole mushrooms - chopped
2 celery stalks - chopped
4 green onions - thinly sliced
1/2 lb. Bean sprouts
2 1/2 tsp. soy sauce
(1/2 lb. Chinese red pork or roasted pork, diced) - Optional
1 tsp. salt
1 tsp. sugar
1/2 tsp. Accent (MSG) - Optional
1 1/2 (16 oz.) Pkgs. Egg roll wrappers (approx. 20 wrappers per 16 oz. pkg.)
Peanut oil for frying
Heat 1 tsp oil in a large cast iron pan over medium heat. Add ground pork and fully cook.
Add the remaining vegetable oil to pan.
Stir in coleslaw mix; cook till tender crisp.
Add bamboo shoots, bean sprouts, mushrooms, green onions, soy sauce, salt, sugar, (red pork if using) and accent; continue cooking until the vegetables soften, about 6 minutes.
Place mixture in bowl and refrigerate. Allow mixture to cool, about 1 hour or overnight.
To assemble the egg rolls:
Place a wrapper onto your work surface with one corner pointing towards you.
Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
Fold the bottom corner over the filling halfway up.
Then roll back to firmly pack filling.
Roll firmly to the halfway point.
Fold the sides over to the middle over the filling and use a dab of water to seal points together.
Then continue rolling firmly to keep filling tight till almost to corner.
Brush the edges with water and seal the egg roll.
Repeat with remaining filling and egg roll wrappers.
Cover finished egg rolls to keep from drying out.
Heat about 2-inches of oil in a cast iron pan to 350°F. (Alternately you may use a deep fryer. Follow directions/instructions included with deep fryer)
Carefully place 3 or 4 egg rolls in oil with tongs. DO NOT crowd.
Fry egg rolls until golden brown, 5 to 7 minutes turning half way through. Drain on paper towels or brown paper bag.
Serving suggestions:
Serve with fried rice
Soy sauce and/or duck sauce
Dipping sauces