Homemade Egg Rolls
The other day I was shocked to realize that it has been ages since I made egg rolls. Why it has been so long I have no idea. But I am certainly glad I made them again finally because they were SO good.
I got this recipe from my mom when Jeremiah and I were first married and other than adding a couple vegetables, (to make them healthier?) I haven’t changed it at all.
I thought about it though, I always like to scout around on google for a bit and check things out, feel around, just to make sure I am getting the most bang for my buck if you will. I really didn’t find anything interesting though except one recipe had the title, “Egg Roll Recipe (from a real Chinese person!)”.
Hmmmmmm………..
Anyway, these are delish, I think I will try adding some sprouts next time, if you try them that way, let me know!
- ¼ of a cabbage, shredded or thinly sliced
- ¼ of an onion, thinly sliced
- 1 carrot shredded
- ½ cup broccoli, chopped
- 1 clove garlic
- ⅛ teaspoon ginger
- 4oz sausage
- 1½ teaspoon soy sauce or liquid aminos
- ⅛ cup water
- 1 teaspoon corn starch
- 1 package egg roll wrappers
- 4 cups oil for frying (I use lard and it's amazing)
- In a large frying pan over medium high heat, fry the sausage until cooked through, remove and drain off fat.
- Add the vegetables, ginger and garlic and fry until slightly softened, about 5-7 minutes.
- Combine the soy sauce, water and cornstarch in a separate small bowl.
- Add the sausage back into the pan and pour the soy sauce mixture over everything. Stir to coat everything and remove from heat and place in the fridge to cool.
- Once cool, about 20-30 minutes, remove from fridge and set aside. Pour oil into a large saucepan or stockpot (or heat up the deep fryer). I did not have a thermometer that would go up high enough to check the oil temperature, but I usually heat it on medium high until it sizzles and spits when I drop a little something in there. Sorry.
- While the oil is heating start rolling the egg rolls following the instructions on the back of the package.
- Once the oil is hot and the rolls are rolled, start frying them in batches. I like to do four at a time because that is how many fits in my pot without crowding. Fry about 2-3 minutes or until deep golden brown, remove from oil and drain on paper towels while you fry the rest.
- These suckers stay hot for a while so don’t worry about covering them while you are finishing up the frying.
- Serve fresh from the fryer with soy sauce for dipping.
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