 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
My best friend's wife is Korean and is known for her egg rolls. I have helped her make them on several ocassions, often 100s at a time. I have cut the recipe down from 100 egg rolls to 25. Serve with a sweet chili sauce or plum sauce. Ingredients:
1 lb ground beef, ground pork, or shrimp (just one or in a combination) |
1/2 lb bean sprouts (if raw they should be cooked, canned is alright) |
4 oz bean thread noodles (cellophane noodles) soaked in hot water until soft and coarsely chopped |
1/4 large head of cabbage, finely shredded |
2 carrots grated |
1/2 bunch green onion chopped |
2 eggs + 1 egg |
25 egg roll skins |
1 teas accent (optional) |
1 t sesame oil |
1 t toasted sesame seeds |
1 teas black pepper |
1 t minced garlic |
1/2 teas cayenne |
oil for frying |
Directions:
1. Brown the beef and pork (if using)
2. Drain
3. Cook and coarsely chopped the shrimp
4. Combine all the vegetables and seasonings and mix well
5. Add the meat and the cellophane noodles
6. Beat 2 eggs and stir into the filling
7. Combine the remaining egg with 1 T cold water and beat together to make a wash
8. Place an egg roll skin with one corner pointed at you
9. Egg wash the 2 sides away from you
10. Place 2-3 T. of the filling just behind the center toward you
11. Fold your end over and the sides in
12. Roll tight without breaking the skin
13. Fry a few at a time until golden brown.
14. These can be frozen before or after frying. If frozen before frying fry from a frozen state. These reheat well in a 450 F oven. They will recrisp well.
|
|