Tuesday, May 26, 2009

Carolyn's Egg Rolls

My MIL (Mother-in-law) has a seriously rockin' recipe for egg rolls. I have only made them a couple of times and they turn out pretty good. However, they always taste best when Mamma makes them:) I just can't seem to get the right about of love into the recipe.

Filling For Egg Rolls:

1 clove garlic, chopped
2 Tbsp oil
1 lb cooked shredded pork loin or chicken
2 cups shredded carrots
4 cups bean sprouts (during off season I use shredded cabbage)
1 cup Chinese chives or green onions
salt
pepper
fresh sliced mushrooms
1 cup diced celery
1 cup diced green pepper
1 tsp sesame oil

Pour 2 Tbsp of oil in frying pan or wok. Stir fry the ingredients until lightly cooked and hot. Drain off some of the juice

Put 1/2 cup of mixture in the middle of the egg roll skin. Dampen the 4th corner of the egg roll skin and fold as shown in the picture provided on the egg roll package. Deep fry the egg roll until brown. Place them on paper towels to absorb oil before putting on plate. Serve with barbecue sauce.

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