I had seen some egg roll wrappers on sale in the supermarket this week and thought I would give this a try. I did need to pick up a few things along the way for this, but none of it was hard to find; it was all basic stuff that I would normally buy or had in the house. I actually found a use for that oyster sauce I bought to make the Thai dinner the other night!
1 package of egg roll wraps
1 pound ground pork
1 teaspoon minced fresh ginger
2 cups cabbage, finely chopped
1/4 pound bean sprouts
1/2 cup carrots, shredded
3 green onions, chopped
2 tablespoons oyster sauce
Heat a non-stick skillet over medium high heat. Add 1 tablespoon vegetable and heat until shimmering. Add the pork and the ginger and heat until lightly browned, about 2 to 3 minutes. Add the cabbage, bean sprouts, carrots and green onions and cook for 2 minutes. Stir in the oyster sauce. Remove the skillet from the heat and allow the mixture to cool completely.
Use 2 tablespoons of filling per egg roll. Place the filling diagonally on the wrap. Fold the bottom corner over the filling and roll snugly half-way to cover the filling. Fold in both side corners snugly against the filling; moisten the edges of the last flap with water. Roll the wrap up tightly and seal the top corner. Lay the egg roll flat side down until they are ready to cook.
If you want to fry them, In a large skillet heat vegetable oil to 350 degrees. Place the egg rolls flap side down, a few at a time, making sure not to crowd them in the pan (you’ll have to do this in batches if you are making a lot). Turn the rolls occasionally and cook until golden, about 2 to 3 minutes. Drain on paper towels and serve.
If you want to bake them (which I did), heat the oven to 400 degrees. Place the rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops of the egg rolls with olive oil and bake until golden brown, 12 to 15 minutes.
I wanted to try baking them to avoid all the extra oil and I think they turned out great. Sean and I loved the way they came out. The great thing about egg rolls is that you can fill them with whatever you want. You can choose to just use vegetables, use chicken, beef, shrimp, really anything you want. The options are endless.
Just a couple of things about this recipe. I bought a bag of cole slaw mix and used that instead of shredding the cabbage and carrots myself. It was much easier and still turned out well. I did end up adding more cabbage then the recipe called for because it was cooking away so rapidly, so you may want to watch that. I also think it could use some flavoring, so you may want to make a little sauce to use instead of just using the oyster sauce. Also, this recipe is designed to use all the egg roll wrappers. The package I bought has 20 wrappers, which is a lot of egg rolls. I only made 8 and we still have 6 leftover. Once you open the package of wrappers, you either should use it in 7 days or freeze it and it should be good for about 2 months, which gives you time to make more later on. It’s a great recipe to do some experimenting with.
That’s it for tonight. We have another wedding to go to tomorrow, so there’s no dinner tomorrow, but we are planning to make beef stew or beef barley soup Sunday, so check back for that recipe. Until then, enjoy your evening and enjoy your meal!