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Feb 172012
 

Homemade Egg Rolls
This recipe came from an Asian lady whom was an acupuncturist in Jacksonville, Florida. I’m going to give you her version and follow with my version. So here goes…..

 

1/2 cup oyster sauce
2 tbls teriyaki sauce
1/2 cup dry white wine
3 cups chopped, cooked meat
1 can (28 oz) bean sprouts
1 can (28 oz) chop suey vegetables
1 tbls soy sauce
1 tbls minced garlic
1 tbls grated fresh ginger
2 bunches green onions, cut in 1/4 inch pieces
2 eggs
2 packages egg roll wraps

 

Stir fry together the sprouts, vegetables, garlic, ginger and onions until onions and garlic are soft. Pour in all the sauces and liquids, add the meat and bring to a boil for five minutes. Pour all ingredients into an air-tight container and refrigerate over night. When ready to cook, drain as much of the liquid as possible. In a small bowl, beat an eggs with a little water, this is to seal the wraps. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat or use a deep fryer if you have one. Next, you want to work as quickly as possible. Scoop a portion of the meat mixture, about 1/3 of a cup, onto the center of an egg wrap, fold over one end and tuck in the sides; coat the remaining flap with the egg and continue to roll up. Place into the hot oil and turn as they brown. Continue to wrap egg rolls, trying not to make too many at a time, as they will get soggy from the liquid if not fried in a short amount of time, causing them to break when picked up. When egg rolls are done, place them on a rack over a paper towel and let drain. Serve with extra soy sauce and some hot mustard………..now read my fresher version below!

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