The other day after watching Iron Chef, I had an urge to make homemade egg rolls. It's a lot easier than you think and you can freeze some to have as a ready-to-go snack!
1 lb ground beef (or pork)
1 teaspoon minced ginger
1 teaspoon minced garlic
2 cups coleslaw mix
3 green onions, finely chopped
2 tablespoons oyster sauce
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned. Next, add coleslaw mix and green onions, cooking for about 2 minutes. Then, stir in oyster sauce and allow mixture to cool. Now for the rolling/folding, use about two tablespoons filling for each egg roll, nothing more or you won't be able to roll them.
1. Place filling diagonally on wrapper.
2. Fold corner over filling; roll snugly half-way to cover filling.
3. Fold up both sides snugly against filling; moisten edges of last flap with a little bit of water.
4. Roll over flap to seal; lay flap-side down.
After rolling you can either freeze or fry the egg rolls.
Frying: Deep-fry at 350 degrees, turning occasionally, until golden, 2-3 minutes. Drain on paper towels, let cool and enjoy!
This makes about 20 egg rolls. I served mine with soy sauce, store-bought duck sauce, and homemade special sauce.
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well, makes a half a cup.