Chinese EGg Rolls
I have been making these egg rolls for over 30 years and it's so much easier using a deep fryer.
2 tablespoons vegetable oil ( for stir frying)
2 cups shredded raw cabbage
1 large stalk celery, minced
1 cup shredded cooked pork
1 cup raw shrimp, shelled, deveined and chopped
2 scallions, or 1 tablespoon minced onion (you can use dry minced onion)
1 1/2 teaspoon salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
8 to 10 egg roll wrappers
1 egg, slightly beaten
3 cups oil
Set a wok or fry pan over high heat and add the 2 tablespoons of oil. When oil begins to shimmer add the cabbage and the celery and stir fry for 2 minutes. Remove from heat and add the pork, shrimp, scallions ( or minced onion) salt, pepper, sugar and mix well.
Fill the wrappers with with 1/8 of the mixture for each one. Roll each wrapper as shown on the package and seal with the beaten egg.
Place rolls on oiled wax paper and let rest for 1 hour.
Preheat oven to 250 degrees. Place a rack over a baking dish ( to drain any oil from the cooked egg rolls) and place in oven.
Add the 3 cups of oil to the wok or fry pan and when the oil gets to 375 degrees place several egg rolls at a time into the hot oil and cook for 4 to 5 minutes or until golden brown, turning often.
Place cooked rolls in oven until all are cooked.
Note - I find it much easier to use a deep fryer to cook the egg rolls.
For something different I have used left over pulled pork along with just the cabbage to fill the wrappers.
