Tuesday, February 23, 2016

Improved egg rolls

We've Ben making egg rolls for awhile around here, buy recently I've been playing with the "recipe" my husband's mom uses because I think I can make it a little better. I may have hit it just right tonight. Here's what I did....this recipe works best if you have a food processor or salad shooter or similar.

Egg Rolls

2 pkgs egg roll wrappers, 6" square

1 lb ground pork or mild pork sausage
1 head cabbage, quartered, cored, and shredded fine
2 carrots, peeled and shredded
1 red onion, peeled and quartered
3-4 cloves garlic
1 inch fresh ginger, peeled
2-3 ribs celery, tops and ends cut off

In food processor, mince onion, garlic, ginger, and celery until finely minced. Heat some olive oil in a skillet, and saute the minced mixture until softened. Add about a teaspoon or two of soy sauce and a teaspoon of Sesame oil. Set aside in a large bowl.

In the bowl of your food processor put in the shredder attachment, and shred carrots and cabbage. Stir this into the sauteed mixture.

Brown and crumble ground pork/sausage, add to cabbage and stir everything together until well combined. Set aside to cool until you can handle it without burning yourself.

Place filling in the center of an egg roll wrapper, and using your finger swipe edges of wrapper with water. Fold top corner toward center, then sides, then roll toward bottom and seal. Place on a well greased baking sheet continue until all the filling is gone, then spray the finished rolls with cooking spray and bake at 400 degrees for 10-12 minutes per side or until golden brown.

Enjoy with sweet and sour sauce if desired.

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