Azumaya Egg Rolls
photo by Stephanie Y.
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 453.59 453.59 g ground pork or 453.59 g ground chicken
- 4.92 ml minced ginger (or a little more)
- 473.18 ml of finely chopped cabbage
- 113.39 g bean sprouts
- 118.29 ml of shredded carrot
- 3 green onions, finely chopped
- 29.58 ml oyster sauce (usually can be found at the grocery, but you can check your local Asian market)
- black pepper
- 20 large square egg roll wraps
- vegetable oil (for frying)
- your favorite sweet and sour sauce
directions
- Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
- Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
- Stir in oyster sauce and season with black pepper.
- Remove from heat & let mixture cool.
- Use 2 tablespoons for each egg roll.
- To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
- Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
- Fry 2-3 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
- Serve warm with sweet & sour sauce.
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Reviews
-
This was also the first egg roll recipe I tried and I definitely will keep this. I had doubled the recipe, thinking that it would be too much, even for my family of 6, but they were all eaten by next day! I actually used ground turkey for the meat and red cabbage and I added mushrooms, but they turned out just as good anyway. Deee-lish! X3
RECIPE SUBMITTED BY
HeidiSue
United States