Homemade Egg Rolls

Rollie (one of the little Filipino boys I worked with) used to bring these to our pot lucks. I always think of him when I make them. This is a great potluck item--great for super bowl or good for making and freezing for a quick snack to pop in microwave and go. Takes a while to make,but worth the effort.

• Ready In: 1 hr
• Serves: 12
• Yields: 12 egg rolls

Ingredients

• Egg Roll Batter

• 2  cups all-purpose flour, plus
• 1  tablespoon all-purpose flour
• 2  tablespoons cornstarch
• 1  teaspoon salt
• 1  egg, beaten
• 1  teaspoon sugar
•  water
•  peanut oil

• Filling

• 1  lb lean ground beef
• 1⁄4 cup butter
• 4  cups  finely shredded cabbage, partially cooked
• 1⁄2 cup  minced green onion
• 1⁄2 cup  minced celery
• 2  cups  canned bean sprouts, drained
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  pinch sugar

Directions

1. Batter: Sift flour, cornstarch and salt; add egg and sugar. Gradually add water till you have a very thin batter.
2. Using a pastry brush, grease a 6-inch skillet with peanut oil.
3. Pour 4 tablespoons of batter in skillet, tilting pan to spread batter over entire bottom of skillet.
4. Cook over low heat till edges peel away from sides of pan; gently turn and cook other side.
5. Remove from pan and let cool.
6. Filling: Brown beef in butter.
7. Add vegetables and seasonings to meat.
8. Cook for about 5 minutes.
9. Drain and cool.
10. To assemble and fry: Place a heaping tablespoon of filling in center each wrapper.
11. Spread around to about 1/2-inch from edges.
12. Fold up sides and roll, sealing with flour and water (1 tablespoon flour, 2 tablespoons water).
13. Fry in deep hot fat (360°) until golden brown.
14. Serve with sweet hot mustard, sweet and sour sauce, or Worcestershire sauce or your favorite sauce.