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Granny’s Egg Rolls

February 24, 2017

Granny’s Egg Rolls

 

1 lb. ground pork, chicken or beef

3 cups coleslaw mix, shredded cabbage and carrots

8 oz. can water chestnuts, chopped and drained

½ cup chopped mushrooms, I use shiitake

½ cup green onion, chopped

¼ cup soy sauce

1 tsp garlic powder

½ tsp ground ginger

3 finger pinch salt, about 1/8 tsp

3 finger pinch ground pepper, about 1/8 tsp

Dash of sugar

14 egg roll wrappers

1 egg, beaten

Oil for deep frying

Sweet and sour sauce

 

In a large wok or sauté pan, cook pork over medium heat until no longer pink; drain well.   Stir in cabbage and carrot mix, water chestnuts, onions, mushrooms, sour sauce, garlic powder, ginger, salt, pepper and sugar.   Sauté until cabbage is tender.  Drain any excess moisture and cool filling before rolling.

 

Unroll egg roll wrapper with point toward you.   Top with ¼ cup filling in the center.   Fold bottom corner over filling; fold sides toward center over filling.   Roll tightly towards the remaining point end.     Moisten top corner with beaten egg.     Press to seal.   Repeat with remaining wrappers and filling.

 

Heat oil, about 2 inches deep, to 350 degrees F. (175 C.) in a wok, skillet or deep fryer.   Fry egg rolls, a few at a time for only a couple of minutes on each side or until golden brown.   Drain on paper towel.   Serve with sweet and sour sauce.

 

Variations:

Use one inch grated fresh garlic and 2 cloves garlic, finely chopped in place of garlic and ginger powders.

 

Add 8 jumbo shrimp, peeled, cooked and minced to the filling.

 

Preheat oven to 400 degrees F. Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush egg rolls lightly with sesame oil or olive oil. Bake in the center of the oven, turning once, for 15 to 20 minutes or until golden and crisp.

https://www.facebook.com/145012965619103/photos/a.731192787001115.1073741874.145012965619103/775506149236445/?type=3&theater

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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