Tuesday, August 23, 2011

Egg Rolls

I always thought Egg Rolls fell in the category of those complicated dished that should be left to the professionals, plus not to mention deep frying is really not one of my favorite past times in the kitchen so I always tend to leave that for Friday night takeout, but since it’s the First Day of school, I wanted to do something Fun & Easy for dinner, considering anything to get the kids hands dirty in the kitchen is a MUST in my house.

We used pre-made egg roll wrappers that can be found in your grocers’ vegetable aisle. (as far as filling, you can toss in whatever you like; shrimp, chicken, tofu, bean sprouts, bamboo shoots ect.) But since my daughter hates cooked veggies, I stuck with 3 main ingredients: Cabbage, Carrots & Pork. Got my little helping hands in the kitchen to help roll them up, I deep fried a batch and held my breath as she did the taste test.

...turns out she loved them so much she ate 2 while standing at the counter and packed another in her lunchbox for school.

the egg roll reigns victorious again* :)

1 pound ground pork [I used Jimmy Dean because its already full of flavor]
1 teaspoon garlic powder
2 teaspoon ground ginger
3 teaspoon lemon pepper
2 teaspoon Chinese 5 spice
1 quart peanut oil for frying
2 tablespoons water
2 cups thinly shredded cabbage
2 ounces shredded carrots
Egg roll wrappers [found in the vegetable section of your grocery store]


Season pork with lemon pepper, ginger, 5 spice, garlic powder and mix thoroughly.

Cook mixture in a medium skillet, stirring, until pork is cooked through and no longer pink.

Add 2 tablespoon of water to pork and add in cabbage/carrot mixture.

Lower heat, cover and let steam for 5-8 minutes, stirring occasionally until water has dried out or steamed just enough but still has a crisp to the veggies.

When done steaming remove from heat, set aside and let it cool enough for handling with your hands.

Lay out 1 egg roll skin with a corner pointed toward you. Place about a 2 tablespoon of filling on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll halfway to the edge, keeping in mind when wrapping, there should be no gaps.

Dip a small brush in water and smear along edge, if the kids are involved, let them use there’s fingers by wetting one with reserved water and running it along the final edge of the roll & fold over to seal.

Place egg rolls into heated oil and fry until golden brown.

Remove from oil and drain on paper towels or a rack.

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