Egg Rolls and Spring Rolls (Great for the Freezer!)
Ready In: 1 hr
Serves: 30
Ingredients
- 2 (2 lb) packages egg roll wraps
- 12 ounces ground pork
- 4 ounces shrimp, fresh or 4 ounces frozen shrimp
- 2 cups bean sprouts, fresh
- 3 cups cabbage, shredded
- 1⁄2 cup carrot, shredded
- 1⁄2 cup mushroom, chopped
- 1⁄2 cup onion, chopped
- oil
- 1 egg yolk, beaten
Seasoning for Meat
- 1 egg
- 1⁄2 teaspoon gingerroot, chopped
- 2 tablespoons sherry wine
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil or 1 tablespoon cooking oil
Seasoning for Vegetables
- 2 teaspoons salt
- 1⁄2 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil or 2 tablespoons cooking oil
Seasoning for Shrimp
- 1 tablespoon sherry wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon cornstarch
Directions
- Marinate meat with seasoning; set aside.
- Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
- Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
- Add seasoning for vegetables; toss to coat.
- Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
- Toss quickly for another minute.
- Remove from heat.
- In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
- To Assemble:
- Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
- Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
- Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
- Roll into a complete cylinder shape. Press firmly to seal.
- To freeze:
- Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
- Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
- To Cook and Serve:
- Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.
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