Egg rolls are quick and easy to make. And by making them yourself, you control the ingredients.
For example, the oyster sauce that I’ve been using has this warning on the label:
“This product is manufactured in a facility that uses Crustacean Shellfish, Tree nuts, Peanuts, Celery, Mustard and Sesame seeds.”
Fortunately no one in our family is allergic to any of those ingredients, but if someone in your circle of family and friends is, you can always substitute a different sauce such as soy sauce or Worcestershire sauce that doesn’t have that warning on the label.
As another example, the original recipe called for sprouts. The first time I made these, the grocery store where I bought the wrappers didn’t have sprouts, so I substituted with zucchini that I had picked up at the farmers’ market that week. We like this version so much, I never have tried it with sprouts.
To make your own egg rolls you’ll need:
1 lb lean ground beef (you could also substitute ground pork, chicken or turkey)
1 tsp minced ginger
2 c finely shredded cabbage
½ c grated zucchini*
½ c grated carrot*
3 green onions, finely chopped
2 Tbsp oyster sauce
1 pkg egg roll wrappers
*A food processor (<-affiliate link) set to pulse makes quick work of getting both the zucchini and carrot to the right size. But be careful not to overdo it, you don’t want mush.
Stir fry meat and ginger until meat is lightly browned. Add cabbage, zucchini, carrot and green onion. Cook until veggies are wilted. Stir in oyster sauce. Allow to cool.
Fold egg rolls as follows:
Place filling diagonally on the wrapper.
Fold corner over filling and roll tightly, once.
Fold in both sides. Moisten edges of last flap.
Finish rolling to seal. Place on greased cookie sheet, flap side down until ready to cook.
Once you’ve used all your wrappers or filling, cook 3 minutes or until golden brown in deep fryer heated to 375 degrees F.
Drain on paper towels. Serve warm with your choice of dipping sauce.
Egg rolls freeze well and are great to have on hand for quick meals or snacks. Simply reheat in the oven or microwave.
These are so good though you may find you have to do what I do in order to have leftovers for freezing; make a double batch!
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