Sunday, July 11, 2010

egg rolls

Do you like egg rolls?
I do.

We have been making these egg rolls for years.
Mom requests them for every birthday and Dad fries them up for her.
I never really realized that people didn't make their own egg rolls at home until I got to college.
These are really really easy and better than any take-out that you can find!

Egg Rolls
Makes 2 dozen.
1 beaten egg
1 tablespoon corn starch
1 1/2 teaspoons baking powder
1 cup flour
1 tablespoon sugar
2 teaspoons salt
1 1/4 cups milk
1 3/4 cups water
1 pound spicy pork sausage
1 onion, chopped
1 can water chestnuts, drained, rinsed and chopped
1 head cabbage, shredded
2 carrots, peeled and shredded
1 bunch green onions, chopped
1/2 pound bean sprouts
2 packages egg roll wrappers
Soy sauce, red pepper flakes, chili oil, etc, for dipping

Begin by combine the first eight ingredients in a large mixing bowl, whisking until smooth.

In a large wok or skillet over medium heat, brown sausage with a dab of vegetable oil.

Add onion and water chestnuts and saute until golden.

Reduce heat to low and add cabbage.  Saute until just wilted.

Add carrots, green onions and sprouts and saute for another minute.  Remove from heat and set aside.

Now, the fun part!
Set up an assembly line:  take a wrapper, turn it so a pointy end is facing towards you.  Spoon about 1/4 cup of the filling on the lower third of the wrapper.  Brush some of the flour dipping mixture on the top-most corner.  Now, wrap like a burrito: fold the pointy end near you up towards the top and tuck under filling.  Fold in the two sides on top and roll the whole thing up.  Press the sticky corner that you brushed with the flour dipping mixture into the egg roll to seal.  Repeat with remaining filling and wrappers until you have a whole stack!

Meanwhile, heat about 2-3 inches of vegetable oil in a large Dutch oven to medium heat.  Dip each egg roll in the flour dipping mixture and fry for about five minutes, turning to brown both sides.  Remove from heat and let drain on some paper towels.  You can keep the finished egg rolls in a warm oven until you're finished.
Serve over rice with some soy sauce and enjoy!


  1. Due to a rather important upcoming event; I may be having my birthday dinner in a different locale. I feel the instructions and pictures are concise and simple, so please make sure Mike is familiar with this recipe. Also, they freeze easily. love, anony

  2. Mike has made them before and I'm sure, if you are nice, that he will make them for your birthday!


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