Homemade Egg Rolls - Perfect if you have cabbage or use up!

Originally posted on An American Housewife in October, 2016

Amounts for this recipe are really quite similar to the ingredients list...  it's a use what you have within reason kind of thing and taste-test it to your own personal tastes.

Egg Rolls

Shredded cabbage or cole slaw mix
Green Onions (chopped)
Mushrooms (chopped)
Water Chestnuts (canned, drain & chop)
Bamboo Shoots (canned, drain & chop)
Bean Sprouts (canned, drain)
Ginger - powdered
Soy Sauce
Shrimp, pork or chicken - optional (chop or grind)
Oil to cook them in
Water or an egg white beaten with a bit of water to seal them
Soy Sauce or favorite sauce to serve with

I wanted to use shrimp in my egg rolls, and shrimp cooks so quickly, I chose to chop it and add it to the mixture as it was.  If I had chosen chicken or ground pork, I would briefly cook it first, let it cool a bit and then add it to the mixture.  

In a large bowl, place all the ingredients you want to use except the meat or seafood;  shredded cabbage, chopped fresh mushrooms, bean sprouts, water chestnuts, bamboo shoots, etc.  Add 1-2 tablespoons soy sauce and 1-2 teaspoons ginger.  Taste test it and add more soy sauce if you wish.  You can also use some salt and pepper if that's your thing - and some people use corn starch but I never do.  You could also use 1/2 teaspoon of sweetener if you are more partial to things have a bit of sweetness to them.  When you are happy with it, add your cooked ground pork or chicken or your chopped shrimp.  Stir.

Place about 2 -3 tablespoons of the mixture onto an egg roll wrapper.   See the photos for how I roll mine.  I choose to lay my filling corner to corner.  I use a pastry or basting brush to quickly brush the edges of the egg roll wrapper with water or an egg white beaten in a small cup with a bit of water.  This is what seals the edges of your egg roll.

I take the bottom corner and fold it up over the filling.  Fold in both sides, covering the filling. It almost looks like an envelope.  Now roll up the egg roll.  It seals itself because you had dampened the edges with egg white/water.  You can brush the tops with a sweep of egg white if you wish.   Heat your oil until hot - it will sizzle if you drop a drop of water or a piece of egg roll into it.  You want it about 350 degrees or I use the #6-ish setting on my glass stovetop (0-10).   Fry the egg rolls, turning often to make sure they are golden brown all the way around.  If your oil is TOO hot, they will instantly get pretty dark and the insides won't be cooked, so take it slow, adjust your heat and each batch of egg rolls should cook for about 5 minutes total. Drain on paper towels. Serve with soy sauce, plum sauce, duck sauce, mustard - whatever you like - or eat plain.

*** I completely cooked half of mine to serve right away and partially cooked the other half.  For the partially cooked; after letting them drain and cool on paper towels, freeze them to cook later just like you would any frozen egg roll from the store.  I seal mine in airtight packages with my food sealer (but don't suck all the air out!  They will be squished.)  Just press some of the air out with your hands and use only the 'sealer' portion to make a seal and then freeze. 

 Cabbage, green onion, mushrooms, shrimp, water chestnuts and more....

 The filling on the egg rolls and read for me to seal the edges and roll up
 It looks like an envelope.
 Roll it up!
 Ready to cook in hot oil - drain - and serve or freeze

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