Making Egg Rolls

The Chinese New Year was recently celebrated but I’ve never let a day legislate when I can enjoy Asian fare. This is a basic recipe my family has enjoyed for years and it isn’t all that difficult to make. More egg rolls and lest costly than a visit to a Chinese restaurant!

Egg Rolls
1 package egg or spring roll wrappers (usually in the refrigerated section)
1 egg, scrambled
½ cup shredded cabbage (you don’t need any special type)
1 cup cooked, shredded meat. (Keep an eye on your leftovers for this!)
2 cloves fresh garlic, minced
1-2 tablespoons soy sauce
2 tablespoons Chinese barbecue sauce or paste, optional but a great flavor enhancement
1 egg, uncooked
Salt and pepper to taste
1 egg, beaten
Combine the cooked egg, cabbage, meat, garlic, soy sauce, barbeque sauce, raw egg and salt and pepper to taste. Take one sheet of egg roll wrapper. Place a tablespoon or so on the narrower edge closest to you. Brush the beaten egg on the other three edges. Fold the long sides over about an inch on each side. Roll the egg roll up, securing the end with a little more or your egg ‘glue’. Set aside on waxed paper until ready to cook. While you complete your egg rolls, heat a deep pot of vegetable oil or use a fryer if you have one. Deep fry each egg roll until golden. Drain on paper towels. After they have all cooled a bit, deep fry them again until deeper brown. This is what insures a crisp egg roll. If you have a delay in serving, they will keep pretty well in a 350 degree oven for five or ten minutes. Serve as soon as possible.
The wonton wrapper are a third of the size of the spring roll wrapper. These can be used to make small, appetizer-sized egg rolls. They are made the same as the egg rolls only you end up with miniature egg rolls that even the children will exclaim over.