As I’ve stated before – I Love Asian Food. Therefore, I Love Egg Rolls! I love wontons, steamed dumplings, pork buns, potstickers, spring rolls – you name it and I’m pretty much loving it.
We have a favorite Asian restaurant here in the Fargo area called the Jade Dragon. We have been enjoying their food for over 20 years and every time we get food from them we have to get an order of pork wontons and egg rolls. They are so good! But – me being me, I had to create my own so I could have that yummy goodness without going somewhere to pick it up. So here they are – and my husband tells me they are even better than the Jade Dragon’s. I hope you enjoy them as well.
With this recipe, you need to make the meat mixture a day ahead of time so the flavors can mix.
Egg Rolls
2 pounds ground Pork
12 oz raw Shrimp – peeled and deveined – chopped small (OPTIONAL)
1 cup Bok Choy – chopped small
3/4 cup Green Onion – chopped small
1 can Water Chestnuts – drained and chopped small
1 can Bamboo Shoots – drained and chopped small
3 Eggs
4 T Fresh Gingerroot – minced
4 cloves Garlic – minced
4 T Soy Sauce
3 T Toasted Sesame Oil
14 oz package Cabbage Slaw Mix
2 packages Egg Roll skins
In a large bowl, combine ground pork, shrimp, bok choy, green onions, water chestnuts and bamboo shoots. In a small bowl, combine eggs, gingerroot, garlic, soy sauce and toasted sesame oil. When well blended, pour over meat mixture and blend it in really well using your hands. Place the meat mixture in an airtight container and refrigerate overnight or up to 48 hours.
When you are ready to roll your egg rolls, blend the cabbage slaw mix into the meat mixture. For rolling, follow the instructions on the egg roll skin package. It takes about 1/4 cup of filling per roll.
Preheat 1 quart of oil to 350 degree (I use peanut oil) in a deep fry pan or wok.
Fry a few rolls at a time – they take about 3 minutes to fry. Drain on paper towel and serve with your favorite sweet and sour sauce.
This recipe made 38 rolls. The rolls we were not going to eat within a few days we split into a few freezer bags and tossed them into the freezer for another time. To reheat – just thaw and place in a preheated oven at 350 degrees for about 15 to 20 minutes. So, so good even reheated.
