Everyone loves Eggs Rolls. They are usually a special treat when you go to a Chinese restaurant, but my recipe is simple and tasty. It will take you about 2 hours total, but they are worth it. A crowd pleaser for sure. This is my husband and my friends favorite dish I make. They never get old! Everyone will love them!
1 pound lean country style sausage or ground Chicken
Mix meat with 2 teaspoons grated fresh ginger and ½ teaspoon salt. Brown mixture and drain well.
Stir Fry the following:
4 cups diced cabbage
¼ cup chopped onion
½ cup chopped celery
After stir-frying, add:
2 teaspoons hoisin sauce
2 teaspoon soy sauce
¼ teaspoon salt
Shake garlic powder over the mixture or add fresh garlic and pepper to taste
Regular egg roll wrappers or Lumpia wrappers may be used. Moisten all along the edges and corners with water to help seal. Place filling in one corner of the wrapper. Fold sides in and bring up bottom corner. (the egg roll package shows how this is accomplished.) Roll several times until filling is securely sealed inside. Fry until golden brown in 350 degree oil. Drain on a paper towel.
Sweet and Sour dipping sauce
1 ½ teaspoon oil
2 cups sugar
1 tablespoon onion flakes
½ cup rice vinegar (I used red wine vinegar and it worked good too)
½ cup ketchup
¼ cup soy sauce
1 clove of garlic
Half can of mandarin oranges
Cook mixture together until well mixed, dissolved, and cooking. Add smashed clove of garlic and half a can of mandarin oranges mashed with the juice and pulp.
To thicken, and add ¼ cup cornstarch mixed with ¼ cup cold water. To avoid cornstarch lumping, it is helpful to add some hot liquid to the cornstarch mixture, stirring it a bit before adding it to the sauce.
Egg Roll Filling ( chicken, carrots, celery, cabbage, garlic, ginger and sauces-see recipe above)
Regular egg roll wrappers or Lumpia wrappers may be used.
Small bowl of warm Water
Most wrappers will have directions. Here are my step by step directions
Place dough in a diamond shape
Wet all four edges with warm water
Place a large spoonful of filling in the lower part of the wrapper. Make sure the majority of the liquid is drained from the spoon full. ( the liquid will cause the wrapper to get saggy, stick to the pan, and rip)
lift bottom corner
fold right side in ( the wet edges will stick to the other peices of the dough so be sure you place it where you want it the first time
fold other edge in
fold the top edges in just a little more to make a smaller point. You may need to add a little more water on these edges
Then roll up. You now have an egg roll. place on a cookie sheet until oil is hot. Be sure not to let them sit too long because they will get saggy and rip.