I have decided on occasion to share of few of my favorite recipes. The first in the series is for some tasty egg rolls.
Occasionally you may see a recipe I received from one of you. I will always post where the recipe comes from. I will also give heads up to the next recipe coming. If it is a recipe I got from you, and you don't want me to post it for any reason please let me know and I won't proceed with the post.
I LOVE egg rolls, and have to say these didn't disappoint. I actually like them better with rice noodles rather than Somen noodles or angle hair pasta. I think regular cabbage, and black pepper would work just fine.
Also since I don't usually want to make 20 egg rolls at one time I will mix up the filling and then put it in the fridge and just put them together and fry them as I feel like them. The filling is good for 2-3 days after it has been mixed up. You can also plan to make them when you are having people over (I'm waiting for the invite).
EGG ROLLS
Makes approximately 20 - SERVES 10
FILLING
* 1 Pound ground turkey or ground pork
* ¼ Cup soy sauce
* 1 Tablespoons oyster sauce*
* 1 teaspoon minced garlic
* 1 Tablespoon oil
* 1 bundle of Somen Noodles* or 1 serving size of angel hair pasta
* 2 cups shredded Chinese cabbage
* 1 cup shredded carrots
* 1 egg yolk (save egg white for "glue mixture" - see below)
* 1/2 cup finely chopped green onion
* 1/2 tea. grounded dry ginger or 1 tea. fresh grated ginger
* 1/2 tea. sugar
* 1 tea. salt
* 1/2 tea. white pepper
* 1 teaspoon sesame oil
WRAPPERS
* 1 egg white mixed with 1 Tablespoon water
* 1 package egg roll skins, *
* Oil for frying
* Sweet & Sour sauce
Cook noodles according to directions. Drain, then rinse in cool water. While still in strainer, cut with a sharp knife into about 1 inch pieces. (Like cutting spaghetti for a child). Combine raw pork or turkey, soy sauce, oyster sauce and garlic. Brown the meat in oil. In a large bowl mix all the filling ingredients. Place approx. ¼ Cup of the mixture on the corner of 1 egg roll skin. Roll up following the directions on the egg roll package. Use the egg white on the edge of the egg roll skin to seal. Deep fry until golden brown. Serve with sweet and sour sauce or soy sauce.
*Oyster sauce and Somen Noodles and egg roll wrappers are found in the oriental cooking section of most grocery stores.
SWEET AND SOUR SAUCE
* 2/3 Cup packed Brown Sugar
* 2/3 Cup Pineapple Juice
* 2 Tablespoon ketchup
* 2 Tablespoon Cider Vinegar
* 1 Tablespoon Soy Sauce
* 2 ½ Tablespoon cornstarch
* ¼ cup cold water
In a saucepan combine brown sugar, pineapple juice, ketchup, vinegar, and soy sauce. Bring to a boil. In a small bowl combine cornstarch and water. Stir to combine and dissolve lumps. Add to boiling sauce to thicken. Serve with egg rolls.
** for a sweet change add 2 Tablespoons Apricot Jam.
(Recipe from Fox13now.com) Egg Rolls - KSTU
Next recipe to come will be: Oven Baked Chicken Parmesan (Thanks Alison)
