The Ultimate Egg Roll Recipe
My family adores homemade egg rolls. I learned to make them from our neighbor when I was a kid, and later learned a better recipe from my mother-in-law. Over the years, I have been tweaking the recipe to get it just right. I’ll make a big batch of these and we eat them by themselves they are so good.
Yield: Serves 4
The Ultimate Egg Roll Recipe
4.25 stars (4 reviews)
Loading...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
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
Directions:
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.
