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Making Egg Rolls by Janet Carter
- 1 pack of egg roll wrappers/won ton skins
- 1 lbs of ground beef (cook, drain)
- cabbage (chopped thin)
- carrots (thin slices)
- green onions (chopped)
- soy sauce
- salt & pepper
- vegetable oil (frying)
We begin by chopping the head of cabbage into think slices in order to make the pieces small enough to stuff into the skins. Go ahead and cut all the vegetables: carrots, onion and any other that you would like to add to the egg roll.
Next, saute the vegetables in a non-stick pan on medium heat until tender. Add soy sauce, salt and pepper to the mixture. Allow to cool before stuffing into the won ton skins.
As you can see from the photo above, we have an assembly line going on. We use plates for our work area, small bowl of water, spoon for stuffing and long baking pans for aligning the egg rolls once wrapped.
You will find instructions for wrapping on the won ton skin package. We like the triangle shaped egg roll but you can create horizontal shaped ones using different skins.
Warning: Please do not leave the kitchen when cooking egg rolls.
After wrapping the skins, get the oil ready(hot) for frying. Egg rolls cook very fast, almost as fast as it eating them. Be careful not to over cook the egg roll or they can become too hard or even burnt.
You can make your own sauces for dipping too.
We make three family favorites: mustard with soy sauce, honey mustard, and ketchup.
If you have left over egg roll mix, you can freeze it for later. Won Ton skins are microwavable and freezable, too. Egg rolls are best eaten on the day created or they may become soggy or tough.
We hope you enjoy making this family favorite. We learned how to make it from my mother-in-law. She is Japanese.
~GAhome2mom
http://www.lovingheartdesigns.com
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