Not sure how to wrap an egg roll? Don't worry...It's easy and fun.
Delno - This video is for you! :)
Delno - This video is for you! :)
Today, I'm excited to share with you what has always been a family favorite of ours...Homemade Egg Rolls. My family has been making these for as long as I can remember, and we've tweaked the recipe here and there to make it just right.
The wonderful thing is that these rolls are so much fun to make, and this recipe is enough to feed a small army of your hungriest, most favorite people. Which, makes them perfect for a party or family gathering.
My awesome sisters were in town recently to visit, and we couldn't resist the urge to whip up a batch of these yummy egg rolls. We tried something new this time around, by putting a few in the oven to see how they would taste baked. Our thought was...Maybe, just maybe, they'd be just as delicious baked, which would save on calories. But alas, the baked rolls paled in comparison to their fried counterparts (no surprise there). I'm not one to fry much AT ALL, but this is one exception I'm very willing to make.
When we first started making these, we would chop up our own cabbage and carrots. But, using bagged coleslaw mix is a super trick and cuts down the prep time drastically. Sweet & Sour sauce is also an accompaniment that must not be forgotten, along with soy sauce and yellow mustard.
Yellow mustard?!? Yes...just trust me on this one!
And as for the Sweet & Sour sauce, Ty Ling is our favorite brand. However, we were able to purchase a huge container of it from our favorite local Chinese restaurant. This tasted even better and was actually cheaper!
I hope you enjoy the little video I put together to go along with the recipe. I had fun making it. :)
Homemade Egg Rolls
Servings: Makes approximately 40 egg rolls
2 lbs. ground beef
2 (16oz) bags coleslaw mix
1/3 cup Worcestershire sauce
2 eggs, beaten
1 onion, diced
8 oz. white button mushrooms, diced
1/2 cup bean sprouts (optional)
Juice of 1 lemon
Garlic salt, to taste
Salt & Pepper, to taste
2 packages of egg roll wrappers
Canola oil for frying
Sweet & Sour sauce, yellow mustard and soy sauce for dipping
In a medium skillet, brown the ground beef until cooked through. Drain on paper towels and set to the side.
In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper. Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier...Don't be afraid to get your hands a little dirty!).
Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour. This will allow the flavors to come together.
1. Place filling diagonally on wrap.
2. Fold bottom corner over filling; roll snugly half-way to cover filling.
3. Fold in both sides snugly against filling; moisten edges of last flap.
4. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan. Heat oil to 350 degrees F. Carefully place egg rolls flap-side down into the hot oil, a few at a time. Don't crowd the pan. Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.
Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter. Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against). This method will allow the excess oil to drain from the egg rolls. Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.
Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.