Enormous Egg Rolls
These are better than any take out you will ever have. The spicy mustard recipe that follows is probably more German inspired, than Asian, but it sure is tasty with these egg-rolls. This is a combination of one of my husband’s dishes and my neighbor’s that I have improved on. My neighbor also made these when I was growing up. Her name was JoAnn and she is very special to me. She taught me about estate sales and antique auctions. I have many found memories of going with her to find antique treasures. She also gave me my first job, which was at her family’s spring company. They made springs for refrigerators. I calibrated many, many boxes of tiny springs. I am sure that now all this work is done in China now. Anyway, she would have egg rolling parties every year. Everyone would come to her home and make huge amounts of egg roll filling and deep fry them in the back yard. After the egg-roll feast, everyone got a couple of freezer bags filled with leftover egg rolls. They freeze very well.
Yield: Serves 10
Enormous Egg Rolls
method: Deep-Fried course: Appetizer
cuisine: American diet: Enjoyable
- 2 lb. ground beef
- 1 head of bok choy or small head of cabbage sliced thinly
- 1 medium carrot, sliced with a vegetable peeler
- 1 medium onion, chopped
- 1 teaspoon fresh grated ginger
- 1/4 cup fresh cilantro, chopped finely
- 2 cloves garlic, grated
- Kosher salt
- Egg Roll Wrappers
- Cooking oil for frying
- 1 egg, beaten
- 1/4 cup Yellow mustard
- 1 tablespoon horseradish
Preheat skillet. Drizzle with olive oil. Brown ground beef. Add onion, cabbage, garlic, and carrot. Cook uncovered until vegetables are tender and most of the liquid has evaporated.
Add cilantro and ginger, and cook until cilantro is wilted, this will take just a few minutes. Remove from heat and let cool. Combine ingredients for spicy mustard, set aside.
Preheat oil for frying, either use a deep fryer, or a skillet with enough oil to submerge egg-rolls to 350 degrees.
Flour your work surface. Take an egg-roll wrapper and flour each side and shake off the excess. Put about 2 heaping tablespoons of the filling in the wrapper and fold like a burrito. Place the egg-roll wrapper so that it is in a diamond shape facing you, not a square shape, and start to roll, tucking in the edges. You may need to adjust the amount of filling till you get the hang of rolling the egg-rolls.
Seal the edges closed with the beaten egg. You will have more than enough filling for the wrappers. You can use the leftovers and mix with rice for tasty leftovers. Submerge each egg-roll in the hot oil. Turn once and cook until golden brown. Drain on paper towels. Serve with spicy mustard.