Mama's Egg Rolls

I learned to make egg rolls when I had young children.   My friend, Rhonda Jameson, first introduced me to egg rolls and it's really been a classic favorite for the family. Over the years I learned some of my own hints and preferences.  This recipe will make a lot of filling, so you can half it accordingly.  However, I like having a lot of the filling left over because it is a tasty, healthy meal in itself and can be added to rice and other veges for a great stir-fry.   There are 16 wraps in an egg roll package and this amount of filling is oodles for that...and then some.

1 head green cabbage, finely chopped or grated

3 large carrots, grated

1 large onion, minced

1 lb. meat (ground beef, pork, chicken, or turkey)

2 teaspoons powdered ginger

1 teaspoon salt

1 package egg roll wraps

Canola oil for frying

Brown the meat with the onions in large skillet.

 Finely grate or chop cabbage and carrots.  If you have a processor that does this, all the better.  Just make sure to not over do it, where the vegetables get too condensed and mushy in texture.

  Mix carrots and cabbage together in large bowl.  Sprinkle with salt and ginger. 

 Add cooked meat and onion to vegetables;  stir well.

Place approximately 2 Tablespoons filling on individual egg roll wraps.  Roll according to package directions, dipping fingers in bowl of water to seal the edges.  I also like to "tuck" or indent the corners before rolling it all in, so the filling doesn't slip out during frying.

Heating oil:

Heat oil, at least 2 inches deep, in deep fat fryer, electric frying pan or deep pan on stove top, (medium-medium high heat).  It is important to get the oil heated completely before frying.  Generally 350 degrees.  Test an egg roll; it should bubble nicely when placed in oil.  If the oil is too hot, the egg roll will brown too quickly and the insides won't get cooked through; adjust heat. The wraps should be a golden brown and turned over once during frying. Drain.

Draining:

I like to drain the egg rolls vertically in a colander, then place them on a cookie rack to finish draining.  I learned that using paper towels re-wicks moisture back into the egg rolls and they aren't as crisp. Try air frying after spraying the egg roll with your favorite oil spray.

PEGGY'S SWEET AND SOUR SAUCE:

1 1/2 cups crushed pineapple, with juice

     (I have also used applesauce and found it tastes fabulous!)

1/4 cup catsup

1/4 cup apple cider vinegar

1/4 cup brown sugar

Place ingredients in sauce pan on medium heat and stir together. Bring to a boil then decrease heat to simmer briefly. Remove from heat.  Can be served warm or cold.  Leftover pineapple can also be spooned onto each bite of egg roll.  I love to do this with pineapple chunks!

SAUCE:

Kikkoman SOY SAUCE is my favorite.  For a really nice zing, mix soy sauce 1:1 with vinegar.  Try apple cider, balsamic, or rice vinegar.  Each is their own treat.  Place mixture in individual bowls for dipping.

Leftovers:

Wrap in paper towels and place in fridge.  They are delicious cold, with or without the sauces.

Leftover filling gets used for another meal of stir fry with rice, ham and eggs.