Home made Egg Rolls
Source of Recipe
Renae Anderson
Recipe Introduction
These don't take very long at all, and are larger and makes more than you buy in a box from the grocery store's freezer section. My husband always makes these by request for our children's birthday meals.
List of Ingredients
- 1 (4 oz.) can of bamboo shoots (or 1/2 an 8 oz. can)
- 1 (4 oz.) can of sliced water chestnuts (or 1/2 an 8 oz. can)
- 1 Tbsp. Tereyaki sauce
- 1 Tbsp. Sweet and Sour sauce
- 2 (14 oz. each) cans of Chop Seuy Veggetables
- 1 tsp. soy sauce
- 1 tsp. Tereyaki marinade (or more Tereyaki sauce if no marinade)
- 1 lb. precooked and chopped shrimp, pork or chicken
- 1/4 tsp curry
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 T. corn starch
- 1-2 packages of egg roll wraps
Instructions
- Mix all ingredients in a large bowl. Preheat a deep fryer (or whatever method you use to deep fry) to 375 degrees.
- With a pastry brush or fingers, lightly wet the edges of the egg roll wrap to help them seal when you roll them. Turn it so it is on it's corner, looking like a diamond with a point facing you.
- Place about 1/2 cup filling (depending on your preference, but no more than 1/2 cup) across the center, a horizontal line between the 2 side corners.
- Wrap the bottom corner over the filling first, then tuck in the 2 side corners, pressing edges to start sealing, then roll up to the top remaining corner. Place seam side down on a cookie sheet while finishing remaining egg rolls.
- Deepfry until golden brown, about 2 1/2 minutes, turning over halfway through. Place on paper towels to absorb excess oil.
Final Comments
**If useing a basket in a deepfryer, lower it first, and drop in the egg roll, or else the egg roll will stick to the basket. Also, only cook a couple at a time to ensure they do not stick to each other.
Using 1/2 c. filling per egg roll, this makes 11 egg rolls.
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