One thing I have made from scratch for many years, is my egg rolls. While working at the Chinese Restaurant even the egg rolls were fresh everyday and made to order. Everyday, they would make the ingredients fresh and stuff the egg rolls to fry daily. I believe that is what made the egg rolls taste so good, so after many years of trying different Chinese restaurants, I have never found anything as fresh. That's when I decided I can't buy frozen store bought egg rolls, I have to make them. This is how I do that:
EGG ROLL INGREDIENTS:
2T Sesame Seed Oil
2 stalks of celery chopped into 1-in pieces
6 green onions, chopped into small pieces
3/4 t salt
3/4 t sugar
1/2 lb chicken, chopped into 1 in pieces
1/2 lb pork, chopped into 1 in pieces
1/2 lb cocktail size shrimp, cooked
1 can bamboo shoots, sliced thin
1 1/2 lb of fresh bean sprouts
2 T Soy Sauce
1 package of Egg Roll Wrappers
1 egg white, beaten
oil for frying
Heat 1 T of sesame oil in the wok or fry pan. Add celery, onion, salt, sugar and saute for about 2 mins. Remove to a Large Mixing bowl. Add a tad more oil and add the pork and chicken, cook through, then add the bamboo shoots and heat for another minute or two. Remove to the same large mixing bowl. Add tad more oil and stir fry the shrimp and bean sprouts for about 2 mins. Remove to the same large mixing bowl. Add the soy sauce to the large mixing bowl and mix all the ingredients together. Pour into a strainer to remove the juices. Place a large spoonful of mixture in a wrapper, roll and seal with the egg white wash. Fry in oil at 350 degrees until golden brown and serve with Sweet and Sour Sauce and/or Chinese hot mustard.
Enjoy the freshness of a homemade egg roll with the rice you prepared from the prior blog. Cook On!
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